Interaction Of The Chemical Senses With Nutrition PDF Download
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Author | : Morley Kare |
Publisher | : Elsevier |
Total Pages | : 504 |
Release | : 2012-12-02 |
Genre | : Nature |
ISBN | : 0323147976 |
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Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.
Author | : Morley R. Kare |
Publisher | : Elsevier |
Total Pages | : 511 |
Release | : 2012-12-02 |
Genre | : Science |
ISBN | : 0323147615 |
Download The Chemical Senses and Nutrition Book in PDF, ePub and Kindle
The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.
Author | : Paul A. S. Breslin |
Publisher | : Cambridge University Press |
Total Pages | : 103 |
Release | : 2019-07-25 |
Genre | : Psychology |
ISBN | : 1108639984 |
Download Chemical Senses in Feeding, Belonging, and Surviving Book in PDF, ePub and Kindle
This Element looks at the physiological and social roles of taste and the proximal chemical senses. First, how we perceive food and people when we contact them is discussed. These perceptions help us identify what we are eating and with whom we are present and serves as an analysis of the complex scene. Second, the influence of taste in food choice, metabolism, and nutrition is considered. Next, the impact of taste and the proximal chemical senses in social interactions is examined, including social eating. Then, the role of taste and the proximal chemical senses in emotion is explored.
Author | : Morley R. Kare |
Publisher | : |
Total Pages | : |
Release | : 1977 |
Genre | : |
ISBN | : 9780123978509 |
Download The Chemical Senses and Nutrition Book in PDF, ePub and Kindle
Author | : Andrew J. Taylor |
Publisher | : John Wiley & Sons |
Total Pages | : 304 |
Release | : 2008-04-15 |
Genre | : Technology & Engineering |
ISBN | : 1405150017 |
Download Flavor Perception Book in PDF, ePub and Kindle
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.
Author | : Institute of Medicine |
Publisher | : National Academies Press |
Total Pages | : 584 |
Release | : 1996-05-15 |
Genre | : Medical |
ISBN | : 0309175593 |
Download Nutritional Needs in Cold and High-Altitude Environments Book in PDF, ePub and Kindle
This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients.
Author | : Yasuji Katsuki |
Publisher | : |
Total Pages | : 664 |
Release | : 1977 |
Genre | : Medical |
ISBN | : |
Download Food Intake and Chemical Senses Book in PDF, ePub and Kindle
Author | : Micah M. Murray |
Publisher | : CRC Press |
Total Pages | : 800 |
Release | : 2011-08-25 |
Genre | : Science |
ISBN | : 1439812179 |
Download The Neural Bases of Multisensory Processes Book in PDF, ePub and Kindle
It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.
Author | : Elisabeth Guichard |
Publisher | : John Wiley & Sons |
Total Pages | : 424 |
Release | : 2016-10-26 |
Genre | : Technology & Engineering |
ISBN | : 111892939X |
Download Flavour Book in PDF, ePub and Kindle
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.
Author | : Lorenzo D. Stafford |
Publisher | : Springer Nature |
Total Pages | : 171 |
Release | : |
Genre | : |
ISBN | : 303141375X |
Download Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour Book in PDF, ePub and Kindle