Background The group of elderly people (eg, 65+ years old) exhibits the fastest growth rate
among all populations segments. By 2050 worldwide there will be more than 400 million …

Multisensory integration research has allowed us to better understand how humans
integrate sensory information to produce a unitary experience of the external world …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

Seaweeds enjoy a rich history as human foodstuff for populations around the world. The
omnipresence of seaweeds in all climate belts, the great biodiversity, their bounty of …

Seaweeds are an integral and highly appreciated component of regional cuisines around
the world, in particular in South East Asia and Polynesia where they have been part of the …

Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

A molecular view on the fundamental issues in polymer physics is provided with an aim at
students in chemistry, chemical engineering, condensed matter physics and material …

Food quality and safety are crucial public health concerns with global significance. In recent
years, a series of fluorescence detection technologies have been widely used in the …

As a result of accumulated experience from the past generations, today, all the world's
cultures have an extensive knowledge of herbal medicine. In recent years, ethno medicinal …

The aim of this work was to explore, based on language of experts and consumers, how they
define the concept of gastronomy and Mexican cuisine applying the Theory of Social …