Flavour: From Food to Perception
Elisabeth Guichard (Ed.)
€ 190.88
FREE Delivery in Ireland
Description for Flavour: From Food to Perception
Hardback. 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. Editor(s): Guichard, Elisabeth; Salles, Christian; Morzel, Martine; Le Bon, Anne Marie. Num Pages: 424 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 251 x 172 x 24. Weight in Grams: 966.
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.
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 ... Read more
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.
Show LessProduct Details
Format
Hardback
Publication date
2016
Publisher
John Wiley and Sons Ltd United States
Number of pages
424
Condition
New
Number of Pages
432
Place of Publication
Hoboken, United Kingdom
ISBN
9781118929414
SKU
V9781118929414
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Elisabeth Guichard (Ed.)
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
Reviews for Flavour: From Food to Perception