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    Flavor

    - From Food to Behaviors, Wellbeing and Health

    Forfatter: info mangler
    Bog
    • Format
    • Bog, hardback
    • Engelsk

    Beskrivelse

    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.

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    Detaljer
    • SprogEngelsk
    • Sidetal502
    • Udgivelsesdato23-09-2022
    • ISBN139780323899031
    • Forlag Woodhead Publishing
    • FormatHardback
    Størrelse og vægt
  • Vægt1000 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Texture Obesity Cancer Children Milk Fetus Health Hormones Infant Learning Memory Plasticity Malnutrition Saliva Food preferences Odor Lactation Expression Metabolic syndrome Flavor Neuropeptides Taste Exposure Food texture Attention Chemoreceptors Colostrum Umami Taste Perception Energy Intake Bitter Binding Breastfeeding Amniotic fluid Implicit Consumer Insight Formula Neurological diseases Oral microbiota Neonate Food choice Sour Olfaction Eating behavior Aroma Olfactory cortex Sweet Prenatal Baby-led Weaning Fermented food Perireceptor Events Olfactory bulb Multisensory Postnatal Olfactory receptor Olfactory Mucosa Craving Aroma compound Neophobia Metabolization Arousal motivation theory Artificial mouth configural COVID-19Gustation Eating rate Cross-modal compensation Food preference learning Complementary Feeding flavor release Food acceptance Food boredom Keyswords Food matrix Maternal trajectory Odorant metabolite odor discrimination Odor sensitivity Olfactory plasticity Odorant-metabolizing enzymes Perceptual integration Gustation Odor Coding Oral physiology Olfactory Sensory Neuron Perceived flavor complexity Sensory cues salty Solid foods Taste compound Implicit real-world methodology Taste Receptor Transnatal chemosensory continuity Sensory programming Trigeminal perception Trigeminal sensations Tastant Mechanistic model Taste-taste interaction Market introduction strategy Olfactory Epithelium Oral metabolism Quality coding unitary Uterine

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