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Food Science and Technology

In this subdiscipline: 26,872 papers

Discipline summary

Chemical senses; Flavor; Perception; Aroma; Taste; Perceptual interactions; multisensory integration; odor mixture; beverage; food; Flavour chemistry; Flavour analysis

Popular papers

  1. Error bars commonly appear in figures in publications, but experimental biologists are often unsure how they should be used and interpreted. In this article we illustrate some basic features of error bars and explain how they can help communicate…
  2. A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants. The pre-formed…
  3. Tissue engineering and regenerative medicine using stem cell biology has been a promising field for treatment of local and systemic intractable diseases. Recently, stem cells from human exfoliated deciduous teeth (SHED) have been identified as a…
  4. Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. The health effects of polyphenols depend on the amount consumed and…
  5. Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method. This overview…
  6. This project addressed the consumer driven need for the development of a healthier substitute to the Thai fermented pork sausage; a traditional popular product which, however, contains very high levels of saturated fat. Oyster mushrooms were used as…
  7. Phenolic compounds, ubiquitous in plants are an essential part of the human diet, and are of considerable interest due to their antioxidant properties. These compounds posses an aromatic ring bearing one or more hydroxyl groups and their structures…
  8. This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of meat and meat products is a complex topic involving…
  9. Colour, flavour and texture are important quality characteristics of fruits and vegetables and major factors affecting sensory perception and consumer acceptance of foods. Various processing methods are used not only to increase the edibility and…
  10. Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal…

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