Thematische Bibliographien / Food odour

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Auswahl der wissenschaftlichen Literatur zum Thema „Food odour“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Food odour"

Hazlett, Brian. "Conditioned reinforcement in the crayfish Orconectes rusticus." Behaviour 144, no. 7 (2007): 847–59. http://dx.doi.org/10.1163/156853907781476409.

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AbstractThe crayfish Orconectes rusticus can form a learned association between alarm odour (an unlearned signal of elevated predation risk) and a formerly neutral odour. In this study the odours of gyrinid beetles and of the snail Campeloma decisum were each paired with alarm odour and subsequently those odours significantly reduced feeding behaviours in the presence of food odour. To test for second-order (=conditioned) reinforcement, crayfish were first exposed simultaneously to one of the neutral odours and alarm odour and later exposed simultaneously to the two formerly neutral odours. Wh

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Hazlett, Brian. "RESPONSES TO MULTIPLE CHEMICAL CUES BY THE CRAYFISH ORCONECTES VIRILIS." Behaviour 136, no. 2 (1999): 161–77. http://dx.doi.org/10.1163/156853999501261.

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AbstractTo investigate how organisms respond to multiple cues, the responses of the crayfish Orconectes virilis to natural chemical stimuli presented both one at a time and in combinations were recorded in the laboratory. Following the introduction of predator (snapping turtle) odours, individuals decreased the rate of non-locomotory movements compared to control levels. The addition of food odour resulted in an increase in movement as well as postural changes. When both signals were presented simultaneously, the level of food-elicited movements was reduced and the extent of inhibition of food

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Carreira, Laura, Paula Midori Castelo, Carla Simões, Fernando Capela e Silva, Cláudia Viegas, and Elsa Lamy. "Changes in Salivary Proteome in Response to Bread Odour." Nutrients 12, no. 4 (April 5, 2020): 1002. http://dx.doi.org/10.3390/nu12041002.

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It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels

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Grzelka, Agnieszka, Elżbieta Romanik, and Urszula Miller. "Odour nuisance assessment of the food industry wastewater treatment plant." E3S Web of Conferences 100 (2019): 00024. http://dx.doi.org/10.1051/e3sconf/201910000024.

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Odour nuisance generated by food industry objects is a significant problem, the result of which is often numerous complaints from local residents about the quality of air. Apart from the production process, this problem often concerns industrial wastewater treatment processes, which contribute to a large extent to the emissions of odorants from the sulphur group, including hydrogen sulphide and mercaptans. In order to estimate the odorous air quality around these types of objects, the modelling of dispersion of pollutants: odours or odorants is often used. The paper presents the results of tes

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Kapinder, Tarkeshwar, and Ashok Kumar Singh. "INFLUENCE OF DIFFERENT ODOURS ON THE ASSOCIATIVE LEARNING OF LARVAL PARASITOID COTESIA PLUTELLAE (K.) (HYMENTOPTERA: BRACONIDAE)." Journal Of Advanced Zoology 42, no. 01 (November 30, 2021): 20–33. http://dx.doi.org/10.17762/jaz.v42i01.2.

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The ability of insect parasitoids to learn a wide range of volatiles enables them to exploit the habitats while still maintaining their searching efficiency and achieving efficient rates of oviposition. In the present study, learning of Cotesia plutellae adults on various inexperienced odours and their memory dynamics has been studied. The odours either repelled or acted as neutral stimulus under unexperienced condition. However, they were found to be equally efficient to associate the novel odour viz. coriander, rose, vanilla, and citral with food source in an olfactometer. After experiencing

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Derby, Charles D., Pascal Steullet, Amy J. Horner, and Holly S. Cate. "The sensory basis of feeding behaviour in the Caribbean spiny lobster, Panulirus argus." Marine and Freshwater Research 52, no. 8 (2001): 1339. http://dx.doi.org/10.1071/mf01099.

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A complex nervous system enables spiny lobsters to have a rich behavioural repertoire. The present paper discusses the ways in which the sensory systems of the Caribbean spiny lobster, Panulirus argus, particularly its chemosensory systems, are involved in feeding behaviour. It addresses the neural mechanisms of three aspects of their food-finding ability: detection, identification, and discrimination of natural food odours; the effect of learning on responses to food odours; the mechanisms by which spiny lobsters orient to odours from a distance under natural flow conditions. It demonstrates

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Bokowa, A., and J. A. Beukes. "How reliable are odour assessments?" Water Science and Technology 66, no. 10 (November 1, 2012): 2049–55. http://dx.doi.org/10.2166/wst.2012.407.

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This paper will demonstrate the differences found in odour test results, when odour sampling is performed at the same sources by two different consultants. By examining two case studies, this paper will highlight that the difference between the results can be significant. Both studies are based on odour sampling programs determining the odour removal efficiency of odour control units installed at two different facilities: a pet food facility and an oil/grease recycling facility. The first study is based on odour measurements at the inlet and outlet of the unit installed by Applied Plasma Physi

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Todrank, Josephine, Giora Heth, and Diego Restrepo. "Effects of in utero odorant exposure on neuroanatomical development of the olfactory bulb and odour preferences." Proceedings of the Royal Society B: Biological Sciences 278, no. 1714 (December 2010): 1949–55. http://dx.doi.org/10.1098/rspb.2010.2314.

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Human babies and other young mammals prefer food odours and flavours of their mother's diet during pregnancy as well as their mother's individually distinctive odour. Newborn mice also prefer the individual odours of more closely related—even unfamiliar—lactating females. If exposure to in utero odorants—which include metabolites from the mother's diet and the foetus's genetically determined individual odour—helps shape the neuroanatomical development of the olfactory bulb, this could influence the perception of such biologically important odours that are preferred after birth. We exposed gene

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Orlando, Cristian Gabriel, Ashley Tews, Peter Banks, and Clare McArthur. "The power of odour cues in shaping fine-scale search patterns of foraging mammalian herbivores." Biology Letters 16, no. 7 (July 2020): 20200329. http://dx.doi.org/10.1098/rsbl.2020.0329.

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Foraging by mammalian herbivores has profound impacts on natural and modified landscapes, yet we know little about how they find food, limiting our ability to predict and manage their influence. Mathematical models show that foragers exploiting odour cues outperform a random walk strategy. However, discovering how free-ranging foragers exploit odours in real, complex landscapes has proven elusive because of technological constraints. We took a novel approach, using a sophisticated purpose-built thermal camera system to record fine-scale foraging by a generalist mammalian herbivore, the swamp w

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Rampin, Olivier, Audrey saint-albin, Christian Ouali, Jasmine Burguet, Elisa Gry, Gaelle champeil-potokar, Nathalie jerome, et al. "Dopamine Modulates the Processing of Food Odour in the Ventral Striatum." Biomedicines 10, no. 5 (May 12, 2022): 1126. http://dx.doi.org/10.3390/biomedicines10051126.

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Food odour is a potent stimulus of food intake. Odour coding in the brain occurs in synergy or competition with other sensory information and internal signals. For eliciting feeding behaviour, food odour coding has to gain signification through enrichment with additional labelling in the brain. Since the ventral striatum, at the crossroads of olfactory and reward pathways, receives a rich dopaminergic innervation, we hypothesized that dopamine plays a role in food odour information processing in the ventral striatum. Using single neurones recordings in anesthetised rats, we show that some vent

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Dissertationen zum Thema "Food odour"

Solina, Marica, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates." THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing con

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Sörensen, Ida. "Meerkats (Suricata suricatta) are able to detect hidden food using olfactory cues." Thesis, Linköpings universitet, Biologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-151238.

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Meerkats are known to strongly rely on chemical communication in social contexts. However, little is known about their use of the sense of smell in food detection and selection. The aim of the present study was therefore to assess whether meerkats are able to (1) detect hidden food using olfactory cues, (2) distinguish the odour of real food from a single food odour component, and (3) build an association between the odour of real food and a novel odour. I employed the buried food test, widely used with rodents to assess basic olfactory abilities, designed to take advantage of the propensity o

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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates." Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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Marshall, Joanna. "The microbial ecology of the human foot." Thesis, University of Leeds, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.328884.

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Singleton-Jones, Nicola. "A fundamental study into odour in footwear." Thesis, Nottingham Trent University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.389685.

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Yiin, Yeh-Min 1975. "Acquisition of odor-cued fasting-anticipatory satiety in rats." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=29489.

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Animals can associate orosensory characteristics from food with postingestive effects and adjust meal size to prevent energy deficit. By using odor-fasting duration conditioning, two studies were conducted to test the above hypothesis. In the first study, thirteen male and eleven female adult Wistar rats were given 1.5 hours to ingest a casein-based test-meal odorized by either vanilla or chicken flavor prior to a 4-hour short-fast or a 12-hour long-fast. Rats went through the training phase with a pseudo-random sequence of six duplicates of each odor-fasting pairing over four experimental day

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Mahony, Amy. "Effect of color on the odor, flavor, and acceptance properties of foods and beverages." Kansas State University, 2011. http://hdl.handle.net/2097/9188.

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Master of Science<br>Food Science Institute -- Human Nutrition<br>Koushik Adhikari<br>A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor id

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Carreira, Laura Regula Eustáquio. "Influência do odor de alimentos no proteoma salivar: o caso particular do odor do pão." Master's thesis, Universidade de Évora, 2019. http://hdl.handle.net/10174/27215.

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Cheirar um alimento desencadeia emoções e a salivação. Contudo, não se sabe que alterações esse estímulo induz na composição proteica da saliva. Este trabalho tem como objetivo identificar alterações induzidas pelo odor do pão no proteoma salivar, relacionando-as com emoções desencadeadas e avaliando a sua semelhança com a mastigação. As técnicas utilizadas foram: quantificação em proteína total, eletroforese bidimensional, ELISA e determinação de atividade enzimática. Observaram-se aumentos nos níveis de expressão de spots proteicos de α-amilase e cistatinas, com o cheiro, semelhantes às indu

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Kendal-Reed, Martin Stuart. "Human infant olfaction : responses to food odours measured by brain electrical activity mapping (B.E.A.M.)." Thesis, University of Warwick, 1990. http://wrap.warwick.ac.uk/91144/.

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This thesis addresses the area of human infant olfaction, which has hitherto been a somewhat neglected area in psychology. A review of the available literature showed that a number of different experimental approaches to infant olfaction could be identified. It was concluded from this literature review that infants display a degree of olfactory competence in the weeks after birth. These previous findings are discussed in the light of a model concerned with odour significance. This model is systems-based and suggests an explanation for the apparent olfactory competence of human infants in the f

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White, Peter Richard. "The responses of the saw-toothed grain beetle Oryzaephilus surinamensis to pheromones and food odours." Thesis, University of Oxford, 1987. http://ora.ox.ac.uk/objects/uuid:9b87541d-76a9-4d7d-bf59-9c852cf86708.

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The responses of the saw-toothed grain beetle, 0ryzaephilus surinamensis to food odours and pheromones were investigated at both sensory and behavioural levels to give an integrated picture of olfaction, and the importance of odours in this species. The sensory capability of the antenna was assessed by a study of the structure, distribution and function of sensilla using SEM and TEM. Seven different sensilla types, including 3 with an olfactory function, were identified, although the total number of olfactory sensilla was low compared with those for mechanoreception. Antennal responses to odou

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Bücher zum Thema "Food odour"

Lindell, Henry. A study of odour and taste originating from food packaging board analysed by chromatographic techniques and sensory evaluation. Åbo: Åbo Academy Press, 1991.

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Flavor, fragrance, and odor analysis. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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1946-, Marsili Ray, ed. Flavor, fragrance, and odor analysis. New York: Marcel Dekker, Inc., 2002.

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Pairing wine and food. Ithaca, NY: Burford Books, 2012.

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Matsunaga, Waki. Odoru "shoku no anzen": Nōyaku kara mieru Nihon no shokutaku. Tōkyō: Ie no Hikari Kyōkai, 2006.

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Scentsational weight loss. New York: Fireside, 1998.

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Johnson-Bell, Linda. Pairing wine and food. Springfield, NJ: Burford Books, 1999.

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Manfred, Rothe. Introduction to aroma research. Dordrecht, Netherlands: Kluwer Academic Publishers, 1988.

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D, Swift Karl A., and Royal Society of Chemistry (Great Britain), eds. Advances in flavours and fragrances: From the sensation to the synthesis. Cambridge, UK: Royal Society of Chemistry, 2002.

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Food, wine, the Italian Riviera, & Genoa: A terroir guide. New York: Little Bookroom, 2008.

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Buchteile zum Thema "Food odour"

Arvanitoyannis, Ioannis S. "Ozone for Food Waste and Odour Treatment." In Ozone in Food Processing, 201–21. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118307472.ch12.

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Ghizzoni, Claudio. "Chapter 6. Volatile Taste/Odour Active Compounds and Aroma Generation in Tomato Products." In Food Chemistry, Function and Analysis, 114–38. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016247-00114.

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Wan Azman, W. N. F. S., K. N. F. Ku Azir, and A. Amir. "Classification of Odour in the Leftover Cooked Food to Determine Contamination Using Machine Learning." In Lecture Notes in Electrical Engineering, 831–41. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8515-6_63.

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Lyman, Bernard. "Odor." In A Psychology of Food, 69–84. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7033-8_7.

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Cordella, Christophe B. Y. "Aroma and Odor." In Food Aroma Evolution, 3–13. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-1.

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Theisler, Charles. "Foot Odor/Bromodosis." In Adjuvant Medical Care, 132–33. New York: CRC Press, 2022. http://dx.doi.org/10.1201/b22898-143.

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Coa, Valentina Villalobos, Vito Lubes, Johannes Polster, Maria Monteiro de Araújo Silva, and Giuseppe Lubes. "Relationship between Structure and Odor." In Food Aroma Evolution, 679–94. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-31.

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Inaba, Masumi, and Yoshikata Inaba. "Treatments for Palmar, Foot, and Genital Hyperhidrosis and Bromidrosis." In Human Body Odor, 127–30. Tokyo: Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-66908-1_12.

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Kurobayashi, Yoshiko, Satoshi Fujiwara, Tomona Matsumoto, and Akira Nakanishi. "Koku Attribute-Enhancing Odor Compounds." In Koku in Food Science and Physiology, 73–83. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-8453-0_6.

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Suffet, I. H., D. Khiari, and J. Mallevialle. "Taste and odor problems in drinking water." In Food Taints and Off-Flavours, 107–38. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-2151-8_4.

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Konferenzberichte zum Thema "Food odour"

Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Tracking food spoilage in the smart home using odour monitoring." In 2011 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2011. http://dx.doi.org/10.1109/memea.2011.5966685.

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Green, G. C., A. Chan, and R. A. Goubran. "Identification of food spoilage in the smart home based on neural and fuzzy processing of odour sensor responses." In 2009 Annual International Conference of the IEEE Engineering in Medicine and Biology Society. IEEE, 2009. http://dx.doi.org/10.1109/iembs.2009.5335374.

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S, Wimalasiri, and Somasiri S.C. "Ensiled Fruit Peels of Pineapple (Ananas comosus) and Papaya (Carica papaya) as an Animal Feed." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1003.

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One of the major issues for the development of the livestock sector in Sri Lanka is the unavailability of quality animal feeds. Thus, this study was carried out to prepare value-added silages using fruit peels for feeding livestock. Silage has been prepared using pineapple (Ananas comosus) and papaya (Carica papaya) fruit peels obtained from a fruit processing factory in Sri Lanka. Ensiling was done either in fruit peels only or in different combinations of fruit peels and chopped Hybrid Napier (CO-3 Pennisetum perpureum × Pennisetum americarnum) grass. The experimental design was a completely

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Pozhidaeva, Ekaterina, Lyubov Golubeva, and Yu O. Boeva. "DEVELOPMENT OF TECHNOLOGIES FOR CURD FOOD SYSTEMS BASED ON PLANT BIOCORRECTORS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-107.

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The objects of experimental studies were curd products of m.d.zh. 5% without including and without bioactive composition based on flour from seeds of sesame seeds, pumpkin and walnuts in the amount of 20%. Based on the analysis of experimental data obtained using an odor analyzer («electronic nose»), it was revealed that, in terms of the quantitative and qualitative composition of the equilibrium gas phase, the degree of identity of the control and experimental samples is more than 85%. It has been established that the prototype is characterized by the predominance of&#

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Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.

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The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.

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Thepudom, Treenet, Thara Seesaard, Wathang Donkrajang, and Teerakiat Kerdcharoen. "Healthcare shoe system for gait monitoring and foot odor detections." In 2013 IEEE 2nd Global Conference on Consumer Electronics (GCCE). IEEE, 2013. http://dx.doi.org/10.1109/gcce.2013.6664932.

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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose,

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LoRe, Anthony M., and Robert L. Hurdle. "Managing Food Waste With Anaerobic Digesters: Is This a Greener Technology Than Conventional WTE." In 2013 21st Annual North American Waste-to-Energy Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/nawtec21-2712.

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Recent attention in the North American market has focused on managing food waste biologically using anaerobic digestion (AD) technology, which produces a biogas that can be used to generate electricity and a digestate or residue that can be used as a fertilizer, or composted and used as a soil amendment. The increased focus on AD is driven by the desire to increase waste diversion rates and a perception that AD is a “greener” approach to managing food waste than landfilling or conventional waste-to-energy (WTE) technology. Policy makers in some cases have already concluded that AD of source se

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Roche, A., N. Perrot, T. Chabin, A. Villiere, R. Symoneaux, and T. Thomas-Danguin. "In silico modelling to predict the odor profile of food from its molecular composition using experts' knowledge, fuzzy logic and optimization: Application on wines." In 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2017. http://dx.doi.org/10.1109/isoen.2017.7968875.

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Chromec, Peter R., and Raymond J. Burelle. "Integration of an Energy From Waste Facility Into an Urban Environment." In 17th Annual North American Waste-to-Energy Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/nawtec17-2320.

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The maximum environmental benefits from a new Energy from Waste (EFW) facility may require locating the new plant close to both the source of the waste and the potential energy customers. This paper will present design features that were incorporated into several new EFW facilities to allow them to be located directly into urban environments while minimizing their impact on the community and often improving the quality of life for the surrounding communities. Locating the EFW facility directly into an urban community: • Minimizes the cost and the environmental impact of waste transport. • Allo

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Berichte der Organisationen zum Thema "Food odour"

Landolt, Peter, Ezra Dunkelblum, Robert R. Heath, and Moshe Kehat. Host Plant Chemical Mediation of Heliothis Reproductive Behavior. United States Department of Agriculture, October 1992. http://dx.doi.org/10.32747/1992.7568753.bard.

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Phytophagous insects respond to chemicals from their host plants in a number of ways, including orientation or attraction in response to volatiles produced by plants. Orientation to odors from host plants may occur in order to locate food, mates, or oviposition sites. A detailed understanding of these behaviors are the chemical stimuli evoking them may provide useful means for attracting and trapping insect pests of crop plants. Heliothine moths (Helicoverpa and Heliothis herein) include a number of major pests of cultivated crop plants throughout the world. In North America, these include Hel

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