Beverage Sensory Modification
This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the us...
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| Format: | Online |
| Jezik: | angleščina |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Teme: | |
| Online dostop: | 42494 |
| Oznake: |
Brez oznak, prvi označite!
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| _version_ | 1869516547842637824 |
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| author | Malfeito Ferreira, Manuel |
| author_browse | Malfeito Ferreira, Manuel |
| author_facet | Malfeito Ferreira, Manuel |
| author_sort | Malfeito Ferreira, Manuel |
| collection | Directory of Open Access Books |
| description | This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects. |
| format | Online |
| id | doab-20.500.12854ir-41999 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-419992024-04-05T12:32:00Z Beverage Sensory Modification Malfeito Ferreira, Manuel QH301-705.5 Q1-390 TX341-641 n/a isoboles synergy wine tasting wine perception water solution oxidative stability cross-modality taste vanilla flavor volatile phenols glass swirling wine aging spoilage CATA flavored milk cross-modal correspondence beverage time–intensity evaluation expectations temporal profile taste-aroma interactions sweetness enhancement opening sounds glass shape pivot profile shape Dekkera flavan-3-ols nonequilibrium conditions oxidation packaging clarification sweetener off-flavors Brettanomyces whey closure type coffee beverage oxygen sensor untrained panelist fermented beverage reduction sugar wine thema EDItEUR::P Mathematics and Science::PS Biology, life sciences This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects. 2021-02-11T08:59:15Z 2021-02-11T08:59:15Z 2019-12-09 11:49:15 2019 book 42494 9783039213931 9783039213948 https://directory.doabooks.org/handle/20.500.12854/41999 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/1509 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03921-394-8 10.3390/books978-3-03921-394-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039213931 9783039213948 104 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 n/a isoboles synergy wine tasting wine perception water solution oxidative stability cross-modality taste vanilla flavor volatile phenols glass swirling wine aging spoilage CATA flavored milk cross-modal correspondence beverage time–intensity evaluation expectations temporal profile taste-aroma interactions sweetness enhancement opening sounds glass shape pivot profile shape Dekkera flavan-3-ols nonequilibrium conditions oxidation packaging clarification sweetener off-flavors Brettanomyces whey closure type coffee beverage oxygen sensor untrained panelist fermented beverage reduction sugar wine thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Malfeito Ferreira, Manuel Beverage Sensory Modification |
| title | Beverage Sensory Modification |
| title_full | Beverage Sensory Modification |
| title_fullStr | Beverage Sensory Modification |
| title_full_unstemmed | Beverage Sensory Modification |
| title_short | Beverage Sensory Modification |
| title_sort | beverage sensory modification |
| topic | QH301-705.5 Q1-390 TX341-641 n/a isoboles synergy wine tasting wine perception water solution oxidative stability cross-modality taste vanilla flavor volatile phenols glass swirling wine aging spoilage CATA flavored milk cross-modal correspondence beverage time–intensity evaluation expectations temporal profile taste-aroma interactions sweetness enhancement opening sounds glass shape pivot profile shape Dekkera flavan-3-ols nonequilibrium conditions oxidation packaging clarification sweetener off-flavors Brettanomyces whey closure type coffee beverage oxygen sensor untrained panelist fermented beverage reduction sugar wine thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 n/a isoboles synergy wine tasting wine perception water solution oxidative stability cross-modality taste vanilla flavor volatile phenols glass swirling wine aging spoilage CATA flavored milk cross-modal correspondence beverage time–intensity evaluation expectations temporal profile taste-aroma interactions sweetness enhancement opening sounds glass shape pivot profile shape Dekkera flavan-3-ols nonequilibrium conditions oxidation packaging clarification sweetener off-flavors Brettanomyces whey closure type coffee beverage oxygen sensor untrained panelist fermented beverage reduction sugar wine thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 42494 |
| work_keys_str_mv | AT malfeitoferreiramanuel beveragesensorymodification |