The Sense of Taste: Of Genes, Molecules and the Fascinating Biology of One of the Most Fundamental Senses - Couverture souple

Schling, Petra

Couverture souple

ISBN 10 : 3658322322 ISBN 13 : 9783658322328

Editeur : Springer Fachmedien Wiesbaden, 2021

Synopsis

In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks.

This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.

A propos du livre

À propos de l'auteur

Dr. Petra Schling is a research assistant at the Biochemistry Center of Heidelberg University.

À propos de la quatrième de couverture

In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks.

This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.

The contents 

• Taste from a biological perspective
• Flavors
• Tasting in unusual places

The target groups 

• Students of biology and medicine
• Laymen interested in the topic

The author

Dr. Petra Schling is a research assistant at the Biochemistry Center of the University of Heidelberg.

Détails de l'édition

• Éditeur: Springer Fachmedien Wiesbaden
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 3658322322
• ISBN 13: 9783658322328
• Reliure: Broché
• Numéro d'édition: 1
• Nombre de pages: 51
• Coordonnées du fabricant: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Allemagne