Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Peter Klosse"'
Publikováno v:
Heliyon, Vol 8, Iss 12, Pp e12347- (2022)
The objective of this study was to investigate the influence of tannins and gallic acid on the salivary lubrication behavior. Furthermore, the effects of pH and mannoproteins in combination with gallic acid on the lubrication of saliva were studied.
Externí odkaz:
https://doaj.org/article/f00d430940fe4ccca694fc5dff03b08c
Publikováno v:
International Journal of Gastronomy and Food Science, 31:100667. AZTI-Tecnalia
Mouthfeel is an important parameter for the total flavour perception of food and beverages. Saliva plays an essential role in oral processing via interaction with food components, which alter the salivary properties. Physiological differences such as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a67c5f8752ffde03ee7829d78d1be5b
https://doi.org/10.1016/j.ijgfs.2023.100667
https://doi.org/10.1016/j.ijgfs.2023.100667
Taste: The Lost Sense, or Why the Culinary Arts Should Integrate with Art Education (a Conversation)
Autor:
Peter Klosse, Peter Sonderen
Publikováno v:
APRIA Journal. 2:25-38
This conversation inquires why the culinary arts—representing the sense of taste in relation to food—have hardly found ground in art education. The optical, the audible, the touchable and moveable have found fertile ground in all kinds of art dis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::550b12e6c85f5ce566e3396f8707cde9
https://doi.org/10.37198/apria.02.01.a3
https://doi.org/10.37198/apria.02.01.a3
Autor:
Peter Klosse, George Jacobs
Publikováno v:
Research in Hospitality Management; Vol 6, No 1 (2016); 33-36
There is growing emphasis on sustainability within the hospitality industry. For restaurants, which are often small businesses, that emphasis is poorly structured and rarely based on scientific evidence. Research is needed into what factors could pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3191c834162566aa947eee0be2bb91af
https://doi.org/10.2989/rhm.2016.6.1.4.1292
https://doi.org/10.2989/rhm.2016.6.1.4.1292
Autor:
Peter Klosse
Publikováno v:
Research in Hospitality Management. 2:25-28
The positive effects of umami on flavour are widely documented, but as far as the author is aware, wines are not mentioned in umami-related literature; vice versa, in wine-related scientific public...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98c4796b0ca9e936c1562ddae56d7b57
https://doi.org/10.1080/22243534.2013.11828287
https://doi.org/10.1080/22243534.2013.11828287
Autor:
Peter Klosse
Publikováno v:
Research in Hospitality Management; Vol 1, No 1 (2011); 5-8
Flavour can be assessed objectively with the use of the newly developed flavour styles theory. In this approach, flavour isstructured on the parameters contracting mouthfeel, coating mouthfeel and flavour richness. The result is the flavour stylescub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::45f3dfab815642107dd30784c642a6e3
https://doi.org/10.1080/22243534.2011.11828269
https://doi.org/10.1080/22243534.2011.11828269
Autor:
Peter Klosse
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronom
Autor:
Peter Klosse
Publikováno v:
Research in Hospitality Management; Vol 1, No 1 (2011); 1-3
This paper is a transcript of Prof Peter Klosse’s inaugural speech, delivered at Stenden University, Leeuwarden. Set againstthe backdrop of a rapidly evolving industry, the message is of particular significance.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af40490e185e1a9089860f9940034b4c
https://doi.org/10.1080/22243534.2011.11828268
https://doi.org/10.1080/22243534.2011.11828268