Elisabeth Guichard,
Christian Salles
Elsevier Science
e druk, 2022
9780323899031
Flavor
From Food to Behaviors, Wellbeing and Health
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2022
ISBN13: 9780323899031
Rubricering
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.
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.
Specificaties
Inhoudsopgave
<p>Part one: Flavor release in Humans<br>1. Modulation of flavour release and perception by food matrix composition and structure<br>2. Dynamic methods to link flavor release and flavor perception<br>3. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more)<br>4. In-mouth metabolism of flavour compounds</p> <p>Part two: Flavor perception, from molecule to receptor and brain integration<br>5. Taste perception and integration<br>6. Olfactory function of nasal odorant metabolism<br>7. Olfactory perception and integration<br>8. Multimodal integration<br>9. Brain processing<br>10. Holistic perception and memorization of flavor</p> <p>Part three: Flavor perception, preferences and food intake<br>11. Learning of human flavor preferences<br>12. Relationships between early flavor/texture exposure, and food acceptability and neophobia<br>13. Flavor perception and satiation<br>14. Familiarity, monotony, or variety: The role of flavour complexity in food intake</p> <p>Part four: Flavor perception and physiological status<br>15. Metabolic status and olfactory function<br>16. Taste disorders in disease including COVID<br>17. Olfactory disorders and consequences<br>18. Relationship between oral microbiota and flavour perception</p>