Search results for "Flavor"
showing 10 items of 360 documents
Sustainable development of apple snack formulated with blueberry juice and trehalose
2021
Novel products that carry concrete and relevant health benefits, with texture and flavor not substantially different from already available products, are generally well accepted by consumers. Vacuum impregnation is a non-thermal technology that allows the enrichment of fruit with different ingredients in solution. The characteristic of the resulting product is a combination of both the solid matrix and the impregnation solution. This work aimed at: (i) evaluating the effect of trehalose on anthocyanin retention after drying of apple snacks vacuum impregnated with blueberry juice
Modeling of the process of moisture loss during the storage of dried apricots
2011
[EN] Moisture content is a reference parameter for dried food because the growth of most microorganisms is inhibited below certain water activity levels. In addition, it has a determining influence on the evolution of important parameters, such as color and flavor, and on other properties and deterioration reactions, such as texture, oxidation processes and nutritional value. During the storage of some dried fruits, moisture is produced due to Maillard reactions and exchanged with the surrounding environment through the packaging. The evolution of dried foods during their shelf life depends on the storage conditions. The aim of this study is to analyze the evolution of the moisture content …
Forward $J/\psi$ and very backward jet inclusive production at the LHC
2018
In the spirit of Mueller-Navelet dijet production, we propose and study the inclusive production of a forward $J/\psi$ and a very backward jet at the LHC as an observable to reveal high-energy resummation effects \`a la BFKL. We obtain several predictions, which are based on the various mechanisms discussed in the literature to describe the production of the $J/\psi$, namely, NRQCD singlet and octet contributions, and the color evaporation model.
Tau neutrinos in the next decade: from GeV to EeV
2022
Tau neutrinos are the least studied particle in the standard model. This whitepaper discusses the current and expected upcoming status of tau neutrino physics with attention to the broad experimental and theoretical landscape spanning long-baseline, beam-dump, collider, and astrophysical experiments. This whitepaper was prepared as a part of the NuTau2021 Workshop.
Physics beyond colliders at CERN: beyond the Standard Model working group report
2019
The Physics Beyond Colliders initiative is an exploratory study aimed at exploiting the full scientific potential of the CERN's accelerator complex and scientific infrastructures through projects complementary to the LHC and other possible future colliders. These projects will target fundamental physics questions in modern particle physics. This document presents the status of the proposals presented in the framework of the Beyond Standard Model physics working group, and explore their physics reach and the impact that CERN could have in the next 10–20 years on the international landscape.
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
2020
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color…
Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
2019
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and de…
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
2020
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, th…
On the flavor composition of the high-energy neutrinos in IceCube
2016
The IceCube experiment has recently released 3 years of data of the first ever detected high-energy (>30 TeV) neutrinos, which are consistent with an extraterrestrial origin. In this talk, we compute the compatibility of the observed track-to-shower ratio with possible combinations of neutrino flavors with relative proportion (alpha_e:alpha_mu:alpha_tau). Although this observation is naively favored for the canonical (1:1:1) at Earth, once we consider the IceCube expectations for the atmospheric muon and neutrino backgrounds, this flavor combination presents some tension with data. We find that, for an astrophysical neutrino E_nu^{-2} energy spectrum, (1:1:1) at Earth is currently disfav…
Sterile neutrinos and flavor ratios in IceCube
2017
The flavor composition of astrophysical neutrinos observed in neutrino telescopes is a powerful discriminator between different astrophysical neutrino production mechanisms and can also teach us about the particle physics properties of neutrinos. In this paper, we investigate how the possible existence of light sterile neutrinos can affect these flavor ratios. We consider two scenarios: (i) neutrino production in conventional astrophysical sources, followed by partial oscillation into sterile states; (ii) neutrinos from dark matter decay with a primary flavor composition enhanced in tau neutrinos or sterile neutrinos. Throughout the paper, we constrain the sterile neutrino mixing parameters…