TY  - GEN
AU  - Malfeito Ferreira,Manuel
TI  - Beverage Sensory Modification
SN  - books978-3-03921-394-8
PY  - 2019///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - n/a
KW  - isoboles
KW  - synergy
KW  - wine tasting
KW  - wine perception
KW  - water solution
KW  - oxidative stability
KW  - cross-modality
KW  - taste
KW  - vanilla flavor
KW  - volatile phenols
KW  - glass swirling
KW  - wine aging
KW  - spoilage
KW  - CATA
KW  - flavored milk
KW  - cross-modal correspondence
KW  - beverage
KW  - time–intensity evaluation
KW  - expectations
KW  - temporal profile
KW  - taste-aroma interactions
KW  - sweetness enhancement
KW  - opening sounds
KW  - glass shape
KW  - pivot profile
KW  - shape
KW  - Dekkera
KW  - flavan-3-ols
KW  - nonequilibrium conditions
KW  - oxidation
KW  - packaging
KW  - clarification
KW  - sweetener
KW  - off-flavors
KW  - Brettanomyces
KW  - whey
KW  - closure type
KW  - coffee beverage
KW  - oxygen sensor
KW  - untrained panelist
KW  - fermented beverage
KW  - reduction
KW  - sugar
KW  - wine
N1  - Open Access
N2  - This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects
UR  - https://mdpi.com/books/pdfview/book/1509
UR  - https://directory.doabooks.org/handle/20.500.12854/41999
ER  -