998 resultados para Davson, Percival May (1877-1959)


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Sensory analysis of food involves the measurement, interpretation and understanding of human responses to the properties of food perceived by the senses such as sight, smell, and taste (Cozzolino et al. 2005). It is important to have a quantitative means for assessing sensory properties in a reasonable way, to enable the food industry to rapidly respond to the changing demands of both consumers and the market. Aroma and flavour are among the most important properties for the consumer, and numerous studies have been performed in attempts to find correlations between sensory qualities and objective instrumental measurements. Rapid instrumental methods such as near infrared spectroscopy (NIR) might be advantageous to predict quality of different foods and agricultural products due to the speed of analysis, minimum sample preparation and low cost. The advantages of such technologies is not only to assess chemical structures but also to build an spectrum, characteristic of the sample, which behaves as a “finger print” of the sample.

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right: Joseph Molling sitting; left: unknown man standing

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Photo taken in Israel.

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right: Joseph Molling sitting; left: unknown man standing

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Badly faded picture of Peter Molling, left, and his father, Josef Molling

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Josef Molling committed suicide. He had financial problems, either embezzelment from the Prussian State Lottery or over an aircraft plant.

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Riga 1878? – New York 1959

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Riga 1878? – New York 1959

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Hermann (Lazar Hirsch) Judey, born 1878 Riga and died 1959 New York; Olga Judey nee Fischmann, 1878-1929

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Hermann (Lazar Hirsch) Judey, born 1878 Riga and died 1959 New York; Joseph (Mitskun) Judey, born 1854 Vilna and died 1931 Berlin

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Hermann (Lazar Hirsch) Judey, born 1878 Riga and died 1959 New York; Olga Judey nee Fischmann, 1878-1929

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Signed by photographer