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Item Details
| Title:
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FLAVOR PERCEPTION
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| By: |
Andrew J. Taylor (Editor), Deborah D. Roberts (Editor) |
| Format: |
Other digital |
| List price:
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£132.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0470995718 |
| ISBN 13: |
9780470995716 |
| Publisher: |
JOHN WILEY AND SONS LTD |
| Pub. date: |
16 November, 2007 |
| Pages: |
304 |
| Description: |
* A state-of-the-art review of a subject of central relevance to the food industry * Considers the whole process, from the release of flavor chemicals in the mouth to the processing of signals in the brain * Edited by the combination of a senior academic and an industrialist . |
| Synopsis: |
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. |
| Publication: |
US |
| Imprint: |
Wiley-Blackwell |
| Returns: |
Non-returnable |
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