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Phytochemistry. Phytobiochemistry --- Nutritionary hygiene. Diet --- CALLOSE --- LIGNIFICATION --- PECTINS --- CELLULASE --- PLANT CELL WALLS --- ORGANOLEPTIC PROPERTIES --- TERPENE COMPOUNDS --- FLAVORS --- STABILIZATION --- DETERIORATION --- FOOD TECHNOLOGY --- FOOD CHEMISTRY --- TEXTURES --- PLANTS --- PLANT PIGMENTS --- BIOSYNTHESIS

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Phytochemistry. Phytobiochemistry --- Dicotyledons --- Cruciferae --- Congresses --- -582.6/.9 --- Brassicaceae --- Crucifers (Plants) --- Mustard family (Plants) --- Mustards (Plants) --- Raphanaceae --- Stanleyaceae --- Thlaspiaceae --- Papaverales --- Dicotyledoneae --- DCO Dicotyledons --- Dicotyledonae --- 582.6/.9 Dicotyledoneae --- 582.6/.9 --- FLAVORS --- PROTEINS --- SEEDS --- LIPIDS --- MUSTARD OIL --- GLUCOSINOLATES --- MYROSINASE --- VARIATIONS --- ARABIDOPSIS --- POPULATIONS --- TRICHOMES --- CHEMOTAXONOMY --- HYBRIDIZATION --- CULTIVATION --- CYTOGENETICS --- DISTRIBUTION --- CRUCIFERAE --- CHEMISTRY --- BIOLOGY --- TAXONOMY --- Congresses.

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

Technology: general issues --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning

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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.

n/a --- isoboles --- synergy --- wine tasting --- wine perception --- water solution --- oxidative stability --- cross-modality --- taste --- vanilla flavor --- volatile phenols --- glass swirling --- wine aging --- spoilage --- CATA --- flavored milk --- cross-modal correspondence --- beverage --- time–intensity evaluation --- expectations --- temporal profile --- taste-aroma interactions --- sweetness enhancement --- opening sounds --- glass shape --- pivot profile --- shape --- Dekkera --- flavan-3-ols --- nonequilibrium conditions --- oxidation --- packaging --- clarification --- sweetener --- off-flavors --- Brettanomyces --- whey --- closure type --- coffee beverage --- oxygen sensor --- untrained panelist --- fermented beverage --- reduction --- sugar --- wine --- time-intensity evaluation

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The use of ion-exchange membranes (IEMs) has accelerated over the past two decades in a wide variety of industrial processes (electrodialysis, electro-electrodialysis, electrolysis, dialysis, etc.) for applications related to chemical, pharmaceutical and food industries, energy production, water treatments, etc. Organic and mineral fouling (or scaling) phenomena are two major factors limiting the efficiencies of IEMs processes and performances (reduction of the IEMs selectivity and stability, increase of their electrical resistance, deduction of the energy efficiency of the process, etc.) leading to significant economic losses. The current washing, cleaning and sterilization processes (anti-fouling treatments) make it possible to recover some of the IEMs performances, but frequently induce degradation on the membrane material. Another essential point in the fouling studies is the choice of the best and appropriate analysis and diagnostic technique to evaluate this or that magnitude, or observe this or that object on the surface or in the mass of the membrane. This book is focused on recent advancements in techniques for diagnosing and characterizing the fouling effects on membranes, in mechanisms governing this complex phenomenon, and in the various innovative and economically viable solutions for reducing fouling.

Technology: general issues --- ion-exchange membrane --- tartaric stabilization of wine --- enzymatic cleaning --- organic fouling --- reactive electrochemical membrane --- porous electrode --- anodic oxidation --- hydroxyl radicals --- fouling --- surface modification --- electroconvection --- voltammetry --- chronopotentiometry --- impedance spectroscopy --- electrodialysis --- deaerator --- herring milt hydrolysate --- deodorization --- off-flavors --- trimethylamine --- water dissociation --- polyaniline --- mineral scaling --- electrochemical acidification --- casein --- concentration polarization --- Reynolds number --- mode of current --- flow flush --- electrochemical impedance spectroscopy --- anion-exchange membrane --- wine --- anthocyanins --- biofouling --- food industry --- foulant identification --- fouling mechanisms --- transport --- mechanical and electrochemical properties --- modelling and experiment --- cleaning --- n/a