Publications

This book constitutes a collaborative and selected documentation of the scientific outcome of the European COST Action IS0605 Econ@Tel “A Telecommunications Economics COST Network” which ran from October 2007 to October 2011. Involving experts from around 20 European countries, the goal of Econ@Tel was to develop a strategic research and training network among key people and organizations in order to enhance Europe’s competence in the field of telecommunications economics.

Reflecting the organization of the COST Action IS0605 Econ@Tel in working groups, the following four major research areas are addressed:

– evolution and regulation of communication ecosystems;

– social and policy implications of communication technologies;

– economics and governance of future networks;

– future networks management architectures and mechanisms.

Flavour perception is related to the way aroma is released (or inversely retained) from food systems. Flavour release depends on the nature and concentration of flavour compounds present in the food, as well as on their availability for perception as a result of interactions between the major components and the flavour compounds in the food. Food compositional and structural factors, e. g. as a result of the presence of macromolecules, and eating behaviour determine perception and the extent of flavour release. The main objective of the Action 921 is to understand the impact of structural organisation of food matrices, and their changes during mastication, on perception and flavour release.

Proceedings from the 5th Annual Meeting of the European Meteorological Society.