Flavour: From Food to Perception - Couverture rigide

 
9781118929414: Flavour: From Food to Perception
Couverture rigide
ISBN 10 : 1118929411 ISBN 13 : 9781118929414
Editeur : Wiley-Blackwell, 2016

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

Elisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon, Centre des Sciences du Goût et de l'Alimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Wiley-Blackwell
Date d'édition
2016
Langue
anglais
ISBN 10 
1118929411
ISBN 13 
9781118929414
Reliure
Relié
Nombre de pages
432
Éditeur
Guichard Elisabeth, Salles Christian, Morzel Martine, Le Bon Anne-Marie
Coordonnées du fabricant
non disponible
Personne responsable
non disponible