Current Opinion in Food Science Vol 27
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Tóm tắt
Wine leads us by our heart not our head: emotions and the wine consumer; Wine expertise: perceptual learning in the chemical senses; What do we know about the sensory drivers of emotions in foods and beverages?; Impact of learning and training on wine expertise: a review; Representation of wine and beer: influence of expertise; Context in food behavior and product experience – a review; Getting More Out of Wine: wine experts, wine apps and sensory science; Editorial overview: Food physics and material science; Rheology of common uncharged exopolysaccharides for food applications; Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods; Heat-induced gelation of plant globulins; Oil structuring using polysaccharides; Edible oleogels: how suitable are proteins as a structurant?; Heat-induced and acid-induced gelation of dairy/plant protein dispersions and emulsions; Pickering emulsions for food and drinks; Marrying oral tribology to sensory perception: a systematic review; Towards new food emulsions: designing the interface and beyond; Advances and challenges in soft tribology with applications to foods; The current state of food fraud prevention: overview and requirements to address ‘How to Start?’ and ‘How Much is Enough?’; Novel approaches to derive points of departure for food chemical risk assessment; Strategies for the safety management of fresh produce from farm to fork.
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Năm xuất bản
2019
