Bourgogne-Franche-Comté Centre des Sciences du Goût et de l'alimentation
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Gaston Ares ; Paula Varela | Oxford [GBR] : *** Woodhead publishing | Woodhead publishing series in food science and technology, ISSN 2042-8049 | 2018Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies an[...]
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Gaston Ares ; Paula Varela | 2018Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of co[...]
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Ana Isabel de Almeida Costa, Auteur ; Maria Joao P. Monteiro, Auteur ; G. Williamson, Editeur scientifique ; A. Marangoni, Editeur scientifique ; Graham A. Bonwick, Editeur scientifique ; Catherine S. Birch, Editeur scientifique | Cambridge : RSC Publishing | Food Chemistry, Function and Analysis | 2024Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consum[...]
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Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and ve[...]
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Les régimes fleurissent, séduisent puis disparaissent. Entre-temps, ils font parfois recette mais provoquent aussi des dégâts. Certains sont cependant nécessaires. Comment s’y retrouver dans cette profusion d’offres et de promesses ? Que faut-il[...]
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L. Peyron, Editeur scientifique ; Journées internationales Huiles essentielles et extraits (18; 1999/09/1-4; Digne-les-Bains, FRA), Auteur | Digne-les-Bains [FRA] : EPPOS Rivista Italiana | 1999
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I. Gattegno, Auteur ; D. Majou, Auteur | Paris [FRA] : ACTIA Association de Coordination Technique pour l'Industrie Agro-alimentaire | 2000
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This book is about the evolution of the sense of smell, from its bacterial origin 3.4 billion years ago, to today's modern, sophisticated humans with an insatiable appetite for perfumes and fragrances. It explains how smell works and how animals[...]
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P. Tranchida, Editeur scientifique | Cambridge : RSC Publishing | Food Chemistry, Function and Analysis | 2020Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Prov[...]
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