Abstract This paper is about an underappreciated aspect of generics: their non-specificity. Many uses generics, utterances like ‘Seagulls swoop down to steal food’, express non-specific generalisations which do not specify quantificational force or flavour. I consider whether this non-specificity arises as a by-product context-sensitivity semantic incompleteness but argue instead that generics ...

Food oral processing is an essential procedure not only for the consumption and digestion of foods but also for the appreciation and pleasure of food texture and food flavour. The consumption of a food inside mouth involves various oral operations, including first bite, chewing and mastication, transportation, bolus formation, swallowing, etc. Exact mechanisms and governing principles of these ...

Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the es...

Processing and preservation of spices are important for assuming the quality of the end-product. Microwave processing and cooking of foods is a recent development, which is gaining momentum in household as well as largescale food applications. Processing of spices using microwaves is a newer dimension. This alternative methodology is preferred, due to the convenience and ease of handling. In In...

This paper presents a cooking technique by a microwave-excited plasmoid ("fireball") in air atmosphere. The stable plasmoid is generated by localized microwaves from a solid or liquid substrate (e.g. salty water). Preliminary experiments yield relatively rapid cooking of meet chunks within such plasmoids. Their flavour and taste could be affected to some extent by the origin substrate content. ...

Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a stron...

Food wastes are produced by a variety of sources, ranging from agricultural operations to household consumption. About 38% occurs during food processing. At present, the European Union legislation encourages the exploitation of co-products. This valorisation can be achieved through the extraction of high-value components such as proteins, polysaccharides, fibres, flavour compounds, and phytoche...

1962,London UTILIZATION OF CHLORELLA FOR FOOD Hisateru Mitsuda Laboratory of Nutritional Chemistry Faculty of Agriculture Kyoto University, Kyoto, Japan INTRODUCTION When we envisage the future of Japan with but a small land and limited natural resources on one hand and with a population about to reach one hundred million on the other, where to find protein resource poses one of the most seriou...

We discuss the role of flavour physics in building effective theories at the TeV scale. Particular attention is devoted to the Minimal Flavour Violation hypothesis, both in the quark and in the lepton sector. Alternative flavour-protection mechanisms, such as the hierarchical fermion profiles of models with a warped fifth dimension, are also briefly discussed.