Flavour

From Food to Perception

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Flavour by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118929391
Publisher: Wiley Publication: October 26, 2016
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118929391
Publisher: Wiley
Publication: October 26, 2016
Imprint: Wiley-Blackwell
Language: English

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.

The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.

This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.

The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions.

This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

More books from Wiley

Cover of the book Starting and Running a Business All-in-One For Dummies by
Cover of the book The Project Success Method by
Cover of the book Analysis of Biomarker Data by
Cover of the book Practical Raman Spectroscopy by
Cover of the book Equitable Resource Allocation by
Cover of the book Sexually Transmitted Diseases by
Cover of the book Global Health and International Relations by
Cover of the book The Chemistry of Beer by
Cover of the book Autodesk 3ds Max 2013 Bible by
Cover of the book Computing the Environment by
Cover of the book Magnetoseismology by
Cover of the book Drug Discovery by
Cover of the book Overactive Bladder by
Cover of the book Wiley-Schnellkurs Volkswirtschaftslehre by
Cover of the book Atlas of Endoscopic Ultrasonography 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