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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Science Inc
    Journal of sensory studies 19 (2004), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study tests the possibility that sensory attributes are affected by the method by which a food is transferred to the mouth. For example, hot liquids appear to be considerably hotter when taken through a straw than when taken using a cup. Pre-weighed samples of two vanilla flavoured dairy custards were presented, in random order, to 16 trained panellists using a spoon, an 11-mm diameter straw or a modified straw that had a 4-mm diameter constriction within it. Panellists rated products using a subset of attributes generated by a quantitative descriptive analysis panel. The amount ingested was measured by re-weighing each sample after assessment. Each experiment was repeated three times. There were significant differences in the amount ingested for the two products. The delivery method had no effect on the sensory attributes of the products other than for thickness and melting, where products taken with the spoon were rated as less viscous than when taken through a straw. The constriction in the straw had no effect on either the amount ingested or on any of the sensory attributes. This study demonstrates that resistance to sucking does not affect perception of thickness.
    Type of Medium: Electronic Resource
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  • 2
    Publication Date: 2002-03-12
    Description: Summary The penetration behaviour of isocyanate-based wood resins was evaluated using x-ray microscopy. Aspen wood pieces were bonded together in a controlled manner. These were embedded in a methacrylate-based resinand thin sections were prepared, cut from the transverse face of thewoodcomposite. X-ray images of these sections were prepared at several selected x-ray energies to allow the isocyanate, cellulose, lignin and the embedding agent distributions to be mapped. The isocyanate resin was found to penetrate deeply into the wood. The resin enters large cell lumen, and wicks along the inner cell wall surfaces. The resin accesses connected cells via connecting pits, which become filled with the resin. The affinity of the isocyanate to the inner surfaces of the large cells is probably due to the hydrophobicity of these surfaces. Isocyanate resins do not penetrate into the smaller parenchyma and tracheid cells and indeed do not even wet the inner surfaces of these cells where isocyanate entry has been allowed due to damage of the cell at the macroscopic surface of the wood. If isocyanates penetrate into the wood-cell walls of the large cells, the concentration in the cell walls has been determined to be less than 2%of the bulk concentration. This lower limit is the sensitivity limit imposed by photon statistics in the data.
    Print ISSN: 0018-3830
    Electronic ISSN: 1437-434X
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Published by De Gruyter
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