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Ingredient-flavor Network
In network science, ingredient-flavor networks are networks describing the sharing of flavor compounds of culinary ingredients. In the bipartite form, an ingredient-flavor network consist of two different types of nodes: the ingredients used in the recipes and the flavor compounds that contributes to the flavor of each ingredients. The links connecting different types of nodes are undirected, represent certain compound occur in each ingredients. The ingredient-flavor network can also be projected in the ingredient or compound space where nodes are ingredients or compounds, links represents the sharing of the same compounds to different ingredients or the coexistence in the same ingredient of different compounds. History In 2011, Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Network Science
Network science is an academic field which studies complex networks such as telecommunication networks, computer networks, biological networks, cognitive and semantic networks, and social networks, considering distinct elements or actors represented by ''nodes'' (or ''vertices'') and the connections between the elements or actors as ''links'' (or ''edges''). The field draws on theories and methods including graph theory from mathematics, statistical mechanics from physics, data mining and information visualization from computer science, inferential modeling from statistics, and social structure from sociology. The United States National Research Council defines network science as "the study of network representations of physical, biological, and social phenomena leading to predictive models of these phenomena." Background and history The study of networks has emerged in diverse disciplines as a means of analyzing complex relational data. The earliest known paper in this f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foodpairing
Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint. The method is based on the principle that foods combine well with one another when they share key flavor components. Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common. The method aids recipe design and provides new ideas for food combinations, which are theoretically sound on the basis of their flavor. It provides possible food combinations, which are solely based on the intrinsic properties of the different food products; these combinations are based on the flavor compounds that are present in the products. It also can result in unusual combinations (e.g. endives in a dessert, white chocolate and caviar, or chocolate and cauliflower). While unusual these combinations are found enjoyable to many people because the combined food products have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Network Theory
Network theory is the study of graphs as a representation of either symmetric relations or asymmetric relations between discrete objects. In computer science and network science, network theory is a part of graph theory: a network can be defined as a graph in which nodes and/or edges have attributes (e.g. names). Network theory has applications in many disciplines including statistical physics, particle physics, computer science, electrical engineering, biology, archaeology, economics, finance, operations research, climatology, ecology, public health, sociology, and neuroscience. Applications of network theory include logistical networks, the World Wide Web, Internet, gene regulatory networks, metabolic networks, social networks, epistemological networks, etc.; see List of network theory topics for more examples. Euler's solution of the Seven Bridges of Königsberg problem is considered to be the first true proof in the theory of networks. Network optimization Network pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Network Science
Network science is an academic field which studies complex networks such as telecommunication networks, computer networks, biological networks, cognitive and semantic networks, and social networks, considering distinct elements or actors represented by ''nodes'' (or ''vertices'') and the connections between the elements or actors as ''links'' (or ''edges''). The field draws on theories and methods including graph theory from mathematics, statistical mechanics from physics, data mining and information visualization from computer science, inferential modeling from statistics, and social structure from sociology. The United States National Research Council defines network science as "the study of network representations of physical, biological, and social phenomena leading to predictive models of these phenomena." Background and history The study of networks has emerged in diverse disciplines as a means of analyzing complex relational data. The earliest known paper in this f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graph Theory
In mathematics, graph theory is the study of ''graphs'', which are mathematical structures used to model pairwise relations between objects. A graph in this context is made up of '' vertices'' (also called ''nodes'' or ''points'') which are connected by '' edges'' (also called ''links'' or ''lines''). A distinction is made between undirected graphs, where edges link two vertices symmetrically, and directed graphs, where edges link two vertices asymmetrically. Graphs are one of the principal objects of study in discrete mathematics. Definitions Definitions in graph theory vary. The following are some of the more basic ways of defining graphs and related mathematical structures. Graph In one restricted but very common sense of the term, a graph is an ordered pair G=(V,E) comprising: * V, a set of vertices (also called nodes or points); * E \subseteq \, a set of edges (also called links or lines), which are unordered pairs of vertices (that is, an edge is associated with t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Science
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Definition The Institute of Food Technol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bipartite Graph
In the mathematical field of graph theory, a bipartite graph (or bigraph) is a graph whose vertices can be divided into two disjoint and independent sets U and V, that is every edge connects a vertex in U to one in V. Vertex sets U and V are usually called the ''parts'' of the graph. Equivalently, a bipartite graph is a graph that does not contain any odd-length cycles. The two sets U and V may be thought of as a coloring of the graph with two colors: if one colors all nodes in U blue, and all nodes in V red, each edge has endpoints of differing colors, as is required in the graph coloring problem.. In contrast, such a coloring is impossible in the case of a non-bipartite graph, such as a triangle: after one node is colored blue and another red, the third vertex of the triangle is connected to vertices of both colors, preventing it from being assigned either color. One often writes G=(U,V,E) to denote a bipartite graph whose partition has the parts U and V, with E denoting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Ages
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire and transitioned into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages. Population decline, counterurbanisation, the collapse of centralized authority, invasions, and mass migrations of tribes, which had begun in late antiquity, continued into the Early Middle Ages. The large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the 7th century, North Africa and the Middle East—most recently part of the Eastern Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensory Analysis
Sensory analysis (or sensory evaluation) is a science, scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses (visual perception, sight, olfaction, smell, taste, touch and Hearing (sense), hearing) for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections: * Analytical testing (dealing with objective facts about products) * Affective testing (dealing with subjective facts such as preferences) * Perception (the biochemical and psychological aspects of sensation) Analytical testing This type of testing is concerned with obtain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Pairing
Foodpairing, or the non-registered trademarked term food pairing, is a method for identifying which foods go well together from a flavor standpoint. The method is based on the principle that foods combine well with one another when they share key Flavor (taste), flavor components. Foodpairing uses HPLC, gas chromatography and other laboratory methods to analyze food and find chemical components that they have in common. The method aids recipe design and provides new ideas for food combinations, which are theoretically sound on the basis of their Flavor (taste), flavor. It provides possible food combinations, which are solely based on the intrinsic properties of the different food products; these combinations are based on the flavor compounds that are present in the products. It also can result in unusual combinations (e.g. endives in a dessert, white chocolate and caviar, or chocolate and cauliflower). While unusual these combinations are found enjoyable to many people because th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
