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Aroma therapy --- Aromatherapie --- Aromatherapy --- Aromathérapie

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Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Taste. --- Smell. --- Smaak --- Aroma --- 612.87 --- Reuk --- Taste (gustation) --- 612.87 Taste (gustation)

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This practical handbook covers everything you need to know to use flower and other essences effectively with clients.Sue Lilly explains what is happening energetically when essences are at work and draws on her wealth of essence knowledge to provide guidelines on:·Assessing - techniques for testing clients ·Choosing - how to select appropriate essences for a range of conditions·Using - new and innovative applications of essences·Creating - different methods of creating essences and guidelines for selling them ·Expanding knowledge - how essences can be linked to chakras, meridians and subtle bo

Aromatherapy. --- Essences and essential oils --- Aroma therapy --- Massage therapy --- Therapeutic use. --- Therapeutic use

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Materia medica, Vegetable --- Herbs --- Herbalists --- Hierbas medicinales y aromáticas --- Herbal Medicine --- Plants, Medicinal --- Therapeutic use

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Besides increasing crop yield to feed the growing population, improving crop quality is a challenging and key issue. Indeed, quality determines consumer acceptability and increases the attractivity of fresh and processed products. In this respect, fruit and vegetables, which represent a main source of vitamins and other health compounds, play a major role in human diet. This is the case in developing countries where populations are prone to nutritional deficiencies, but this is also a pending issue worldwide, where the growing middle class is increasingly aware and in search of healthy food. So a future challenge for the global horticultural industry will be to answer the demand for better quality food in a changing environment, where many resources will be limited. This e-collection collates state-of-the-art research on the quality of horticultural crops, covering the underlying physiological processes, the genetic and environmental controls during plant and organ development and the postharvest evolution of quality during storage and processing.

pre- and post-harvest --- modeling --- ripening --- fruit --- taste --- grafting --- horticultural crops --- vegetable --- health value --- aroma --- quality