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| Author | : Sarina Jacobson |
| Publisher | : |
| Total Pages | : 128 |
| Release | : 2002 |
| Genre | : Cookery (Natural foods) |
| ISBN | : 9781868726806 |
Fields Health Store is well known in Cape Town for its delicious vegetarian meals, freshly prepared fruit and vegetables and scrumptious salads.
| Author | : Vicente Ferreira |
| Publisher | : Academic Press |
| Total Pages | : 742 |
| Release | : 2013-07-29 |
| Genre | : Technology & Engineering |
| ISBN | : 012401724X |
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends
| Author | : Rob Dunn |
| Publisher | : Princeton University Press |
| Total Pages | : 304 |
| Release | : 2022-09-27 |
| Genre | : Science |
| ISBN | : 0691242089 |
A savory account of how the pursuit of delicious foods shaped human evolution Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world’s most delicious and fatty fruits, the creation of beer, and our own sociality. Along the way, you will learn about the taste receptors you didn't even know you had, the best way to ferment a mastodon, the relationship between Paleolithic art and cheese, and much more. Blending irresistible storytelling with the latest science, Delicious is a deep history of flavor that will transform the way you think about human evolution and the gustatory pleasures of the foods we eat.
| Author | : Thomas Mannel |
| Publisher | : Springer |
| Total Pages | : 177 |
| Release | : 2004-11-11 |
| Genre | : Science |
| ISBN | : 3540409823 |
The book constitutes a compact review of the applications of effective field theory methods in flavour physics, with emphasis on heavy quark physics. Some of the relevant applications are discussed to illustrate the method. It covers the full range of theoretical tools related to the application of the effective field theory idea: Starting from the weak interactions as an effective theory derived from the standard model, well-established methods such as heavy quark effective theory, the heavy quark mass expansion and chiral perturbation theory are addressed. Also more recent ideas such as QCD factorization and soft collinear effective theory are outlined. Finally the standard model itself is viewed as an effective theory, allowing a model-independent look at the results of the new physics. The book should be useful for the advanced graduate student as well as for scientists who are interested in the theoretical toolkit used in the context of flavour physics. It is not meant as a complete review of the subject, rather it should be useful as an introduction to the basic ideas.
| Author | : Istvan Montvay |
| Publisher | : Cambridge University Press |
| Total Pages | : 512 |
| Release | : 1994 |
| Genre | : Mathematics |
| ISBN | : 9780521599177 |
Presents a comprehensive and coherent account of the theory of quantum fields on a lattice.
| Author | : Dolf De Rovira, Sr. |
| Publisher | : John Wiley & Sons |
| Total Pages | : 733 |
| Release | : 2008-06-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0470384840 |
Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing and psychology. Flavors covered include those used in food and beverages, tobacco flavorings, alcoholic beverages, and pet and animal foods. Comparative flavor chemistry is used to evaluate and describe homologous groups of similar chemical structures. Author and flavor chemist De Rovira has collated the G.R.A.S. ingredients into chemically similar groups, where those structural relationships would dictate flavor attribute similarities, allowing predictable aroma types that can be more easily recalled and developed. Coverage in the second edition is extended to include the many significant and recent changes in the fields of flavor chemistry, food technology, and regulatory. Definitions of many items are expanded and inclusion of new items is extensive. To view figures from the book in full color please visit www.flavordynamics.com.
| Author | : Elisabeth Guichard |
| Publisher | : Woodhead Publishing |
| Total Pages | : 506 |
| Release | : 2022-08-18 |
| Genre | : Technology & Engineering |
| ISBN | : 0323914934 |
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers Explains how flavor compounds may modulate food intake and behavior Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
| Author | : Barbara Santich |
| Publisher | : Wakefield Press |
| Total Pages | : 276 |
| Release | : 1996 |
| Genre | : Cookery, Australian |
| ISBN | : 9781862543850 |
The author, one of Australia's most respected and original food writers looks at Australian food and how we rate in the culinary world scheme.
| Author | : C.T.H Davies |
| Publisher | : CRC Press |
| Total Pages | : 415 |
| Release | : 2019-03-29 |
| Genre | : Science |
| ISBN | : 0429525028 |
This book provides a thorough introduction to the phenomenology of heavy flavour physics, those working on the B-factories, LHCb, BTeV, HERA and the Tevatron. It explains how heavy quark theory could be implemented on the lattice, and discusses the status of CP-violation in the neutral kaon system.
| Author | : Karen Page |
| Publisher | : Little, Brown |
| Total Pages | : 576 |
| Release | : 2014-10-14 |
| Genre | : Cooking |
| ISBN | : 0316244171 |
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
