OBJECTIVE To determine the degree of liking of the Oportunidades programme dietary supplements (DS)--purees and beverages--added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. MATERIALS AND METHODS The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight w...

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

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.

I consider the effect on MSTW partons distribution functions (PDFs) due to changes in the choices of theoretical procedure used in the fit. I first consider using the 3-flavour fixed flavour number scheme instead of the standard general mass variable flavour number scheme used in the MSTW analysis. This results in the light quarks increasing at all relatively small x values, the gluon distribut...

Feng J., Zhan X.-B., Zheng Z.-Y., Wang D., Zhang L.-M., Lin C.-C. (2013): New model for flavour quality evaluation of soy sauce. Czech J. Food Sci., 31: 292–305. The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC...

We generate fixed three-and four-light-flavour sets of partons using MRST2004 par-tons as input. We show that it is important to set n f = 3 in the strong coupling, as well as in the splitting and coefficient functions, in order to obtain a consistent set of fixed-flavour partons. We compare the description of data using partons in both variable-and fixed-flavour-number-schemes. In deep inelast...

We propose the new mechanism of neutrino flavour relaxation to explain the experimentally observed changes of initial neutrino flavour fluxes. The test of neutrino relaxation hypothesis is presented, using the data of modern reactor, solar and accelerator experiments. The final choice between the standard neutrino oscillations and the proposed neutrino flavour relaxation model can be done in fu...

Flavour physics plays a crucial role in the search for physics beyond the Standard Model (SM). While B physics offers many observables to look for deviations from the SM, the highest new physics sensitivity can be obtained in the rare kaon decays K → πνν. Of particular interest are correlations between various flavour violating observables that allow to test the symmetries and the operator stru...