Search results for "FLAVOR"
showing 10 items of 360 documents
Angular analysis of charged and neutral B → Kμ + μ − decays
2014
The angular distributions of the rare decays B → K+µ+µ- and B0 → K0 <inf>a</inf>Sμ+μ- are studied with data corresponding to 3 fb-1 of integrated luminosity, collected in proton-proton collisions at 7 and 8TeV centre-of-mass energies with the LHCb detector. The angular distribution is described by two parameters, FH and the forward-backward asymmetry of the dimuon system AFB, which are determined in bins of the dimuon mass squared. The parameter F<inf>H</inf> is a measure of the contribution from (pseudo)scalar and tensor amplitudes to the decay width. The measurements of A<inf>FB</inf> and F<inf>H</inf> reported here are the most precise to d…
Measurement of CP asymmetry in Bs0 → Ds ∓K± decays
2014
Journal of high energy physics 2018(3), 59 (2018). doi:10.1007/JHEP03(2018)059
The Belle II Physics Book
2019
cd. autorów: L. Cao48,‡, G. Caria145,‡, G. Casarosa57,‡, C. Cecchi56,‡,D. Cˇ ervenkov10,‡,M.-C. Chang22,‡, P. Chang92,‡, R. Cheaib146,‡, V. Chekelian83,‡, Y. Chen154,‡, B. G. Cheon28,‡, K. Chilikin77,‡, K. Cho70,‡, J. Choi14,‡, S.-K. Choi27,‡, S. Choudhury35,‡, D. Cinabro170,‡, L. M. Cremaldi146,‡, D. Cuesta47,‡, S. Cunliffe16,‡, N. Dash33,‡, E. de la Cruz Burelo9,‡, E. de Lucia52,‡, G. De Nardo54,‡, †Editor. ‡Belle II Collaborator. §Theory or external contributing author. M. De Nuccio16,‡, G. De Pietro59,‡, A. De Yta Hernandez9,‡, B. Deschamps129,‡, M. Destefanis60,‡, S. Dey116,‡, F.Di Capua54,‡, S.Di Carlo75,‡, J. Dingfelder129,‡, Z. Doležal10,‡, I. Domínguez Jiménez125,‡, T.V. Dong30,26,…
Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review
2017
Fruit juices and other beverages constitute an important source of bioactive compounds, but thermal processing may reduce their contents thus decreasing natural nutritive value of foods. This has been recently led to the use of non-thermal technologies, especially pulsed electric fields (PEF) as an interesting alternative to thermal pasteurization of beverages. Reported results show that PEF is a useful for pasteurization of fruit juices that can minimize changes in physicochemical and nutritional properties with retention of higher amounts of health-related phytochemicals. This study presents an overview of the effect of PEF on the physicochemical (e.g., Brix, pH, viscosity, acidity, color…
Development of a chewing simulator for food breakdown and the analysis of in vitro flavor compound release in a mouth environment
2007
International audience; Flavor release during eating is highly dependent upon mouth parameters. Major limitations have been reported during in vivo flavor release studies, such as marked intra- and inter-individual variability. To overcome these limitations, a chewing simulator has been developed to mimic the human mastication of food samples. Several devices had already been developed for diverse applications, but they only reproduced certain oral functions and were therefore not characteristic of the natural mouth environment. The newly developed device faithfully reproduces most of the functions of the human mouth. The active part of the system is a special cell, precisely tooled using a…
Search for CP violation using T-odd correlations in D-0 -> K+K-pi(+)pi(-) decays
2014
A search for $CP$ violation using $T$-odd correlations is performed using the four-body $D^0 \to K^+K^-\pi^+\pi^-$ decay, selected from semileptonic $B$ decays. The data sample corresponds to integrated luminosities of $1.0\,\text{fb}^{-1}$ and $2.0\,\text{fb}^{-1}$ recorded at the centre-of-mass energies of 7 TeV and 8 TeV, respectively. The $CP$-violating asymmetry $a_{CP}^{T\text{-odd}}$ is measured to be $(0.18\pm 0.29\text{(stat)}\pm 0.04\text{(syst)})\%$. Searches for $CP$ violation in different regions of phase space of the four-body decay, and as a function of the $D^0$ decay time, are also presented. No significant deviation from the $CP$ conservation hypothesis is found.
Role of pulp in flavor release and sensory perception in orange juice
2004
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…
Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
2002
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third …
Lipids and fatty acids
2019
Abstract This chapter describes the nutritional properties, health implications, and the effect of processing techniques on the bioaccessibility of food lipids. The main problems of thermal technologies in food products are the loss of nutrients (such as vitamins) and changes in characteristics such as color and flavor. Therefore emerging (non-thermal) technologies, such as high-pressure processing (HPP), ultrasound (US) treatment, ionizing radiation (IR), pulsed electric field (PEF), and cold plasma, are applied for the preservation of food components, especially lipids. It is well known that during processing lipids can undergo oxidative reactions. With this in mind, some of the non-therm…