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  • 1
    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory-specific satiety. In a first experiment, 35 young, normal-weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch-flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon-flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon-flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.
    Type of Medium: Electronic Resource
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  • 2
    Publication Date: 2011-01-06
    Description: This paper explores the phenomena associated with the emergence of gas bubbles from a submerged granular bed. While there are many natural and industrial applications, we focus on the particular circumstances and consequences associated with the emergence of methane bubbles from the beds of lakes and reservoirs since there are significant implications for the dynamics of lakes and reservoirs and for global warming. This paper describes an experimental study of the processes of bubble emergence from a granular bed. Two distinct emergence modes are identified, mode 1 being simply the percolation of small bubbles through the interstices of the bed, while mode 2 involves the cumulative growth of a larger bubble until its buoyancy overcomes the surface tension effects. We demonstrate the conditions dividing the two modes (primarily the grain size) and show that this accords with simple analytical evaluations. These observations are consistent with previous studies of the dynamics of bubbles within porous beds. The two emergence modes also induce quite different particle fluidization levels. The latter are measured and correlated with a diffusion model similar to that originally employed in river sedimentation models by Vanoni and others. Both the particle diffusivity and the particle flux at the surface of the granular bed are measured and compared with a simple analytical model. These mixing processes can be consider applicable not only to the grains themselves, but also to the nutrients and/or contaminants within the bed. In this respect they are shown to be much more powerful than other mixing processes (such as the turbulence in the benthic boundary layer) and could, therefore, play a dominant role in the dynamics of lakes and reservoirs.
    Print ISSN: 0022-1120
    Electronic ISSN: 1469-7645
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics , Physics
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