Publications

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.

Play for the sake of play, without any secondary goals, if of utmost importance for children’s wellbeing and development. In this book, you’ll find guidelines to support children with disabilities’ play. Providing ready-to-use information in a lay-person language, this book is for parents, teachers, rehabilitation professionals, toy manufacturers, policymakers and all persons interested in the topic of play for children with disabilities.