Flavor

From Food to Behaviors, Wellbeing and Health

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Flavor by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780081003008
Publisher: Elsevier Science Publication: May 27, 2016
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081003008
Publisher: Elsevier Science
Publication: May 27, 2016
Imprint: Woodhead Publishing
Language: English

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.

The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior.

When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic.

This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

  • Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior
  • Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology
  • Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge
  • Edited by renowned experts in the field of flavor perception
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.

The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior.

When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic.

This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

More books from Elsevier Science

Cover of the book Dynamic Risk Analysis in the Chemical and Petroleum Industry by
Cover of the book Protein Engineering for Therapeutics, Part B by
Cover of the book The Role of Information Professionals in the Knowledge Economy by
Cover of the book Greek, Indian and Arabic Logic by
Cover of the book Electrospinning: Nanofabrication and Applications by
Cover of the book Metal Oxides in Energy Technologies by
Cover of the book Analysis, Manifolds and Physics, Part II - Revised and Enlarged Edition by
Cover of the book Concentrating Solar Power Technology by
Cover of the book Elsevier's Dictionary of Trees by
Cover of the book Advances in Braiding Technology by
Cover of the book Food, Diet and Obesity by
Cover of the book Selection of the HPLC Method in Chemical Analysis by
Cover of the book Advances in Computers by
Cover of the book Information Literacy and Cultural Heritage by
Cover of the book Design and Analysis of Fatigue Resistant Welded Structures by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy