All Outputs (4)

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More about Understanding the impact of sodium on the structural properties of sweet biscuits.

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More about Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting.

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Conference Proceeding

With aging comes many physiological changes, including those in the oral and nasal cavity, such as impaired olfactory function, reduced salivary flow and compromised dental status and function [1-3]. These changes may impact on aroma release and flav... Read More about Age-related changes in oral and nasal physiology and their significance in aroma release and perception.

Can flavour enhancement modulate appetite and food intake in women? (2018)
Conference Proceeding

Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food intake within... Read More about Can flavour enhancement modulate appetite and food intake in women?.