Buscar
Mostrando ítems 11-20 de 1371
Crossmodal integration between visual linguistic information and flavour perception
(Academic Press Ltd - Elsevier Science Ltd, 2015-06)
Many studies have found processing interference in working memory when complex information that enters the cognitive system from different modalities has to be integrated to understand the environment and promote adjustment. ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(WILEY-BLACKWELLHOBOKEN, 2012)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(Wiley-Blackwell, 2012-09-01)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
Strange and heavy mesons in hadronic matter
(2014-10-03)
Crossmodal interference between language and flavour
(Konrad Lorenz, 2017-05)
This work describes crossmodal Stroop interference in flavoural, visual, and auditory representations. A mixed design was used with two randomized groups. As a between-subjects factor, words were presented in visual (group ...
An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2021-01-01)
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called ...
Study of the mineral content of chocolate flavoured beverages
(Elsevier Sci LtdOxfordInglaterra, 2006)
Production of fruit-like flavouring substances from Pichia membranaefaciens
(Chiriotti EditoriPineroloItália, 1999)