Sentence examples for flavour changing from inspiring English sources

Improved staggered quark actions are designed to suppress flavour changing strong interactions.

The nuclear aspects of flavour changing neutral current (FCNC) processes, predicted by various new-physics models to occur in the presence of nuclei, are examined by computing the relevant nuclear matrix elements within the context of the quasi-particle RPA using realistic strong two-body forces.

Neither the strong interaction nor electromagnetism permit flavour changing, so this must proceed by weak decay; without weak decay, quark properties such as strangeness and charm (associated with the quarks of the same name) would also be conserved across all interactions.

Such flavour-changing interactions occur only through the weak force and are described by the SU 2) symmetry that underlies electroweak theory along with U 1).

Coke now comes in 11 flavours to suit changing tastes and the firm launches dozens of new non-cola products every year.

"First the English develop this taste for Indian food and why not, it's delicious," he continued, "and they take the flavours but start changing it to their own styles of cookings… This is colonial curry".

Bosi uses molecular gastronomy techniques, such as in the process for making a Savoy cabbage purée, in which the cabbage is freeze dried into a powder and then reconstituted, but he prefers only to enhance the flavours of individual ingredients rather than changing those flavours by using unusual techniques.

Scottish distillers took advantage, radically changing the flavour of their drinks - an opportunistic response to changed market conditions, precipitated by a law passed by a foreign nation.

Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only.

In the year in which the samples were taken harvest ripeness was at 132 DAA, at this stage starch levels are rapidly declining and fruit sugars increasing, skin colour is still changing and while some flavour compounds are present full "apple flavour" has not yet developed.

There are techniques adapted to enhance the viability of probiotic bacteria in cheese including the selection of oxygen-tolerant, acid-tolerant, and bile-resistant strains, but it must always be kept in mind that one of the most important aspects, from the food technology point of view, is the need to develop good sensory properties without changing textures or flavours.