We present the Flavour Les Houches Accord (FLHA) which specifies a set of conventions for flavour-related parameters and observables. The FLHA uses the generic SUSY Les Houches Accord (SLHA) file structure. It defines the relevant Standard Model masses, Wilson coefficients, decay constants, bag parameters, flavour observables, etc. The accord provides a universal and model-independent interface...

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-fla...

I show that the effective action of string compactifications has a structure that can naturally solve the supersymmetric flavour and CP problems. At leading order in the gs and α ′ expansions, the hidden sector factorises. The moduli space splits into two mirror parts that depend on Kähler and complex structure moduli. Holomorphy implies the flavour structure of the Yukawa couplings arises in o...

Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as...

During the cooking of rice in water a certain portion passes into solution and that is usually rejected because it interferes with the appearance, taste, flavour, keeping quality and digestibility of cooked rice. In some parts of the country, extra quantity of water is added and the liquid drained again to remove the last traces of the gruel. This practice is still being continued in spite of t...

Mushrooms have long been used for nutritional and medical purposes [1]. They are rich in protein and amino acids, as well as their texture and flavour, low in calories and are considered a nutritious food [2]. In addition to their nutritive properties, they are considered as a significant source of medicinal substances due to their important biologically active compound content [3,4]. Because o...

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food produc...

We add an energy-independent Hamiltonian to the standard flavour oscillation one. This kind of physics might appear in theories where neutrinos couple differently to a plausible nonzero torsion of the gravitational field or more dramatically in the presence of CPT-violating physics in the flavour oscillations. If this contribution exists, experiments at higher energies are more sensitive to the...

The potato lipase, patatin, has long been thought of as essentially inactive towards triacylglycerols. Recently, technology has been developed to isolate potato proteins in native form as food ingredients at industrial scale. Characterisation of native patatin obtained in this way revealed that this enzyme activity towards triacylglycerols has been underestimated. This enables the application o...

We investigated whether adult fruit flies (Drosophila melanogaster) use cues of larvae as social information in their food patch choice decisions. Adult male and female fruit flies showed attraction to odours emanating from foraging larvae, and females preferred to lay eggs on food patches occupied by larvae over similar unoccupied patches. Females learned and subsequently preferred to lay eggs...