background and objective: reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture. therefore, there is the challenge to produce a reduced fat cheese with improved sensory attributes and texture that is also comparable to its full-fat counterpart. the main objective of this research was to investigate the effect of dif...

Protection from extinction of conditioned fear has been demonstrated when a conditioned inhibitor of fear is presented during extinction treatment. The present study assessed if similar results could be obtained during the analogous habituation of unconditioned fear. The neophobic response typically elicited by the presentation of a novel flavor was used as a model of unconditioned fear. Consum...

In Exp. 1, 50 sows and their litters were used to determine the effects of adding a feed flavor to the creep diet on the proportion of pigs consuming creep feed ("eaters") and preweaning performance. Sows were blocked according to parity and date of farrowing and allotted to 2 experimental treatments: 1) litters fed a creep diet with no flavor (negative control) or 2) negative control diet with...

as milk is a liquid compound, it needs containers at every stages of movement. the first significant development in milk packaging created at the end of nineteenth century. the flavor changes and shelf life of pasteurized milk and ultra pasteurized milk are affected by processing conditions, packaging materials and microbial growth. off-flavor is an effective factor on reduction of milk quality...

a single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. the organoleptic characteristics of untreated whey were arbitrarily assigned...

The aim of the MFV hypothesis is to reconcile two contradictory facts. On one hand, tremendous advances from flavor factories have confirmed the Standard Model (SM) flavor structures to an impressive precision, in both the quark sector through K and B physics observables, and in the lepton sector where tight bounds on flavor transitions have been obtained. On the other hand, most New Physics (N...