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 Advances in Feedstock Conversion Technologies for Alternative Fuels and Bioproducts by
Cover of the book The Planning Guide to Piping Design by
Cover of the book Neuromodulation by
Cover of the book The Teeth of Mammalian Vertebrates by
Cover of the book International Review of Cytology by
Cover of the book Personalized Cancer Chemotherapy by
Cover of the book Structural Resilience in Sewer Reconstruction by
Cover of the book Communicating Pictures by
Cover of the book Malware Forensics by
Cover of the book Fundamental Principles of Engineering Nanometrology by
Cover of the book Developmental Biology and Musculoskeletal Tissue Engineering by
Cover of the book UHV Transmission Technology by
Cover of the book Essentials of Neuroanesthesia by
Cover of the book Strategies to Modify the Drug Release from Pharmaceutical Systems by
Cover of the book Metal Nanoclusters in Catalysis and Materials Science: The Issue of Size Control 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