Buch, Englisch, 502 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1000 g
From Food to Behaviors, Wellbeing and Health
Buch, Englisch, 502 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 1000 g
ISBN: 978-0-323-89903-1
Verlag: William Andrew Publishing
Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status.
Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.
Zielgruppe
<p>Academics working in the areas of sensory science, food quality, nutrition and human sciences; R&D professionals in food companies working to develop foods and nutritionists</p>
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Sonstige Technologien | Angewandte Technik Medizintechnik, Biomedizintechnik
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizintechnik, Biomedizintechnik, Medizinische Werkstoffe
Weitere Infos & Material
Part one: Flavor release in Humans 1. Modulation of flavour release and perception by food matrix composition and structure 2. Dynamic methods to link flavor release and flavor perception 3. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) 4. In-mouth metabolism of flavour compounds
Part two: Flavor perception, from molecule to receptor and brain integration 5. Taste perception and integration 6. Olfactory function of nasal odorant metabolism 7. Olfactory perception and integration 8. Multimodal integration 9. Brain processing 10. Holistic perception and memorization of flavor
Part three: Flavor perception, preferences and food intake 11. Learning of human flavor preferences 12. Relationships between early flavor/texture exposure, and food acceptability and neophobia 13. Flavor perception and satiation 14. Familiarity, monotony, or variety: The role of flavour complexity in food intake
Part four: Flavor perception and physiological status 15. Metabolic status and olfactory function 16. Taste disorders in disease including COVID 17. Olfactory disorders and consequences 18. Relationship between oral microbiota and flavour perception