Download or read book Hedonics of Taste odor Mixtures in Humans microform a Study of Flavor Perception written by Lori Ann Whitten and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 1995 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Flavor Perception written by Andrew J. Taylor and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-10-26 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Flavor written by Elisabeth Guichard and published by Woodhead Publishing. This book was released on 2022-08-18 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers Explains how flavor compounds may modulate food intake and behavior Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Download or read book Tasting and Smelling written by Gary K. Beauchamp and published by Elsevier. This book was released on 1997-09-05 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Download or read book Food Flavors written by Henryk Jelen and published by CRC Press. This book was released on 2011-10-25 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
Download or read book The Neuropsychology of Smell and Taste written by G. Neil Martin and published by Psychology Press. This book was released on 2013-06-19 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smell and taste are our most misunderstood senses. Given a choice between losing our sense of smell and taste, or our senses of sight and hearing, most people nominate the former, rather than the latter. Yet our sense of smell and taste has the power to stir up memories, alter our mood and even influence our behaviour. In The Neuropsychology of Smell and Taste, Neil Martin provides a comprehensive, critical analysis of the role of the brain in gustation and olfaction. In his accessible and characteristic style he shows why our sense of smell and taste do not simply perform basic and intermittent functions, but lie at the very centre of our perception of the world around us. Through an exploration of the physiology, anatomy and neuropsychology of the senses; the neurophysiological causes of smell and taste disorders, and their function in physical and mental illness, Neil Martin provides an accessible and up-to-date overview of the processes of gustation and olfaction. The Neuropsychology of Smell and Taste provides a state-of-the-art overview of current research in olfactory and gustatory perception. With sections describing the effect of odour and taste on our behaviour, and evaluating the contribution current neuroimaging technology has made to our understanding of the senses, the book will be of interest to researchers and students of neuropsychology and neuroscience, and anybody with an interest in olfaction and gustation.
Download or read book Perception of Complex Smells and Tastes written by David G. Laing and published by Academic Press. This book was released on 1989-06-28 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book disseminates the latest information on how humans, animals, insects, and marine life perceive complex odors and tastes. It tells how they use the information from these mixtures to analyze the food they eat, safety of their environment, reproductive status of partners, and how they respond to these complex stimuli.
Download or read book The Psychology of Flavour written by Richard Stevenson and published by . This book was released on 2009-04-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavour
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Download or read book The Commercial Storage of Fruits Vegetables and Florist and Nursery Stocks written by Robert E. Hardenburg and published by . This book was released on 1986 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: Note for the electronic edition: This draft has been assembled from information prepared by authors from around the world. It has been submitted for editing and production by the USDA Agricultural Research Service Information Staff and should be cited as an electronic draft of a forthcoming publication. Because the 1986 edition is out of print, because we have added much new and updated information, and because the time to publication for so massive a project is still many months away, we are making this draft widely available for comment from industry stakeholders, as well as university research, teaching and extension staff.
Download or read book Food People and Society written by Lynn J. Frewer and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 467 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Download or read book The Varieties of Psychedelic Experience written by Robert Masters and published by Simon and Schuster. This book was released on 2000-04-01 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the most important books written on the effects of LSD on the human psyche. • Its authoritative research has great relevance to the current debate on drug legalization. • Prolific authors Robert Masters and Jean Houston are pioneer figures in the field of transpersonal psychology and founders of the Human Potentials Movement. The Varieties of Psychedelic Experience was published in 1966, just as the first legal restrictions on the use of psychedelic substances were being enacted. Unfortunately, the authors' pioneering work on the effects of LSD on the human psyche, which was viewed by its participants as possibly heralding a revolution in the study of the mind, was among the casualties of this interdiction. As a result, the promising results to which their studies attested were never fully explored. Nevertheless, their 15 years of research represents a sober and authoritative appraisal of what remains one of the most controversial developments in the study of the human psyche. Avoiding the wild excesses taken by both sides on this issue, this book is unique for the light it sheds on the possibilities and the limitations of psychedelic drugs, as well as on the techniques for working with them. With drug legalization an increasingly important issue, The Varieties of Psychedelic Experience provides a welcome and much needed contrast to the current hysteria that surrounds this topic.
Download or read book Retailing in the 21st Century written by Manfred Krafft and published by Springer Science & Business Media. This book was released on 2009-12-17 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: With crisp and insightful contributions from 47 of the world’s leading experts in various facets of retailing, Retailing in the 21st Century offers in one book a compendium of state-of-the-art, cutting-edge knowledge to guide successful retailing in the new millennium. In our competitive world, retailing is an exciting, complex and critical sector of business in most developed as well as emerging economies. Today, the retailing industry is being buffeted by a number of forces simultaneously, for example the growth of online retailing and the advent of ‘radio frequency identification’ (RFID) technology. Making sense of it all is not easy but of vital importance to retailing practitioners, analysts and policymakers.
Download or read book Handbook of Machine Olfaction written by Tim C. Pearce and published by John Wiley & Sons. This book was released on 2006-01-24 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Electronic noses" are instruments which mimic the sense of smell. Consisting of olfactory sensors and a suitable signal processing unit, they are able to detect and distinguish odors precisely and at low cost. This makes them very useful for a remarkable variety of applications in the food and pharmaceutical industry, in environmental control or clinical diagnostics and more. The scope covers biological and technical fundamentals and up-to-date research. Contributions by renowned international scientists as well as application-oriented news from successful "e-nose" manufacturers give a well-rounded account of the topic, and this coverage from R&D to applications makes this book a must-have read for e-nose researchers, designers and users alike.
Download or read book Nondestructive Evaluation of Food Quality written by Shyam N. Jha and published by Springer Science & Business Media. This book was released on 2010-11-30 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Numerous works on non-destructive testing of food quality have been reported in the literature. Techniques such as Near InfraRed (NIR) spectroscopy, color and visual spectroscopy, electronic nose and tongue, computer vision (image analysis), ultrasound, x-ray, CT and magnetic resonance imaging are some of the most applied for that purpose and are described in this book. Aspects such as theory/basics of the techniques, practical applications (sampling, experimentation, data analysis) for evaluation of quality attributes of food and some recent works reported in literature are presented and discussed. This book is particularly interesting for new researchers in food quality and serves as an updated state-of-the-art report for those already familiar with the field.
