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Flavour. From Food to Perception

Flavour. From Food to Perception
Автор: Elisabeth Guichard
Дата написания:
Издательство: John Wiley & Sons Limited
ISBN: 9781118929407
Цена: 18494.39 Руб.
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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.

Гениальная мысль: Когда книга сталкивается с головою и при этом раздается глухой пустой звук, разве всегда виновата книга? Лихтенберг Г.

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