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Bon, Anne-Marie Le

Flavour: From Food to Perception

Bon, Anne-Marie Le - Flavour: From Food to Perception, ebook

201,50€

Ebook, ePUB with Adobe DRM
ISBN: 9781118929391
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Printing127 pages with an additional page accrued every 6 hours, capped at 127 pages
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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.

Keywords: flavour perception,  aroma, taste,  trigeminal nerve,  composition of food,  sensory perception, multimodal interactions, evolution in flavour science, characterisation of molecules,  physic-chemical, Sensory Science

Editor
 
 
 
Publisher
John Wiley and Sons, Inc.
Publication year
2016
Language
en
Edition
1
Page amount
424 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118929391
Printed ISBN
9781118929414

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