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Author : Monell Chemical Senses Center
Publisher :
ISBN 13 :
Total Pages : 60 pages
Book Rating : 4.:/5 (575 download)
Download or read book Monell Chemical Senses Center written by Monell Chemical Senses Center and published by . This book was released on 1991 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Monell Chemical Senses Center
Publisher :
ISBN 13 :
Total Pages : 47 pages
Book Rating : 4.:/5 (426 download)
Download or read book Monell Chemical Senses Center written by Monell Chemical Senses Center and published by . This book was released on 1981* with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Monell Chemical Senses Center written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Features the Monell Chemical Senses Center in Philadelphia, Pennsylvania, an independent scientific research institute that conducts multidisciplinary research on taste, smell, and chemosensory irritation. Describes the facilities and highlights publications of the institute.
Author : Morley R. Kare
Publisher : Elsevier
ISBN 13 : 0323147615
Total Pages : 511 pages
Book Rating : 4.3/5 (231 download)
Download or read book The Chemical Senses and Nutrition written by Morley R. Kare and published by Elsevier. This book was released on 2012-12-02 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Joseph G. Brand
Publisher : CRC Press
ISBN 13 : 1000444619
Total Pages : 558 pages
Book Rating : 4.0/5 (4 download)
Download or read book Chemical Senses written by Joseph G. Brand and published by CRC Press. This book was released on 2021-05-30 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the initial biochemical and biophysical aspects of taste and olfaction. It is intended for a wide audience, both those already familiar with the chemical senses and those biochemists and neuro-biologists interested in gaining an appreciation of this rapidly expanding discipline.
Author : Thomas Hummel
Publisher : Karger Medical and Scientific Publishers
ISBN 13 : 3805581238
Total Pages : 303 pages
Book Rating : 4.8/5 (55 download)
Download or read book Taste and Smell written by Thomas Hummel and published by Karger Medical and Scientific Publishers. This book was released on 2006-01-01 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemosensory dysfunction is a quite frequently occurring problem which significantly affects the patient's quality of life. It can result from infectious agents, environmental factors, toxins, traumatic brain injuries, as well as neurodegenerative diseases. This publication provides up-to-date articles on the chemical senses including the olfactory, trigeminal and gustatory systems. The vomeronasal system and its potential significance in humans is also discussed. Based on recent functional imaging data, the book provides an overview on how the 'lower senses' function, how they work together, for example to produce flavor, how they can be damaged and repaired, and how the function of human chemical senses can be assessed. The publication focuses on chemosensory dysfunction and pays particular attention to taste and its disorders. Renowned experts in their fields of research have contributed their findings to this topical update on chemosensory disorders and made this volume indispensable reading for otorhinolaryngologists and neurologists.
Author : Franc Nunoo-Quarcoo
Publisher : Center for Art and Visual Culture, University of Maryland
ISBN 13 :
Total Pages : 400 pages
Book Rating : 4.3/5 (91 download)
Download or read book Paul Rand written by Franc Nunoo-Quarcoo and published by Center for Art and Visual Culture, University of Maryland. This book was released on 2003 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited by Franc Nunoo-Quarcoo. Texts by Derek Birdsall, Ivan Chermayeff, Shigeo Fukuda, Milton Glaser, Diane Gromeala, Jessica Helfand, Steven Heller, Armin Hoffmann, Takenobu Igharashi, John Meada, Richard Sapper, Wolfgang Weingart and Massimo Vignelli.
Author : Morley R. Kare
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (473 download)
Download or read book Biological and Behavioral Aspects of Salt Intake written by Morley R. Kare and published by . This book was released on 1980 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Robert H. Cagan
Publisher :
ISBN 13 :
Total Pages : 584 pages
Book Rating : 4.:/5 (319 download)
Download or read book Biochemistry of Taste and Olfaction written by Robert H. Cagan and published by . This book was released on 1981 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry of Taste and Olfaction ...
Author : Gordon M. Shepherd
Publisher : Columbia University Press
ISBN 13 : 0231542879
Total Pages : 297 pages
Book Rating : 4.2/5 (315 download)
Download or read book Neuroenology written by Gordon M. Shepherd and published by Columbia University Press. This book was released on 2016-11-22 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Author : Géraldine Coppin
Publisher : Frontiers Media SA
ISBN 13 : 2889450783
Total Pages : 128 pages
Book Rating : 4.8/5 (894 download)
Download or read book Affective Sciences through the Chemical Senses written by Géraldine Coppin and published by Frontiers Media SA. This book was released on 2017-01-13 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: In people's minds, smells, flavors and affective phenomena are perceived as closely linked. But is it genuinely the case? The scientific study of this question is a rapidly expanding field, both in healthy and in clinical populations. Although still under-studied in comparison to other sensory modalities, chemical senses have proven to bring unique knowledge in the understanding of affective phenomena. In this context, this Research Topic is aimed to offer a snapshot of the present knowledge and questions raised in this field. Topics include, but are not limited to: affects elicited by odors and/or flavors in different individuals, contexts or cultures; emotional potency of odors in guiding human behavior and cognition (e.g. attention, memory formation, decisions and choices, withdrawal and approach behavior); affects communicated by body odors; affect regulation disorders and chemosensory perception. Studies on the biological underpinnings of these effects are also included.
Author : Morley Kare
Publisher : Elsevier
ISBN 13 : 0323147976
Total Pages : 504 pages
Book Rating : 4.3/5 (231 download)
Download or read book Interaction of The Chemical Senses With Nutrition written by Morley Kare and published by Elsevier. This book was released on 2012-12-02 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Jeffrey J. Lockman
Publisher : Cambridge University Press
ISBN 13 : 1108663001
Total Pages : 1104 pages
Book Rating : 4.1/5 (86 download)
Download or read book The Cambridge Handbook of Infant Development written by Jeffrey J. Lockman and published by Cambridge University Press. This book was released on 2020-08-13 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: This multidisciplinary volume features many of the world's leading experts of infant development, who synthesize their research on infant learning and behaviour, while integrating perspectives across neuroscience, socio-cultural context, and policy. It offers an unparalleled overview of infant development across foundational areas such as prenatal development, brain development, epigenetics, physical growth, nutrition, cognition, language, attachment, and risk. The chapters present theoretical and empirical depth and rigor across specific domains of development, while highlighting reciprocal connections among brain, behavior, and social-cultural context. The handbook simultaneously educates, enriches, and encourages. It educates through detailed reviews of innovative methods and empirical foundations and enriches by considering the contexts of brain, culture, and policy. This cutting-edge volume establishes an agenda for future research and policy, and highlights research findings and application for advanced students, researchers, practitioners, and policy-makers with interests in understanding and promoting infant development.
Author : Richard L. Doty
Publisher : Elsevier
ISBN 13 : 0444638563
Total Pages : 504 pages
Book Rating : 4.4/5 (446 download)
Download or read book Smell and Taste written by Richard L. Doty and published by Elsevier. This book was released on 2019-11-11 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smell and Taste, Volume 164 focuses on recent clinical research regarding two of our primary chemical senses, smell and taste. This volume is the most comprehensive neurology book on disorders of smell and taste function. Its major sections include epidemiology, anatomy and physiology, and clinical assessment, including neuroimaging, clinical conditions affecting smell and taste function (e.g., autoimmune disorders, head trauma, diseases of the nose and mouth, etc.). The widespread use of olfactory testing in clinical trials searching for biomarkers of neurodegenerative diseases is reviewed, along with evidence that smell dysfunction can be an early marker in neurodegenerative diseases and autoimmune disorders. Covers all aspects of disorders of taste and smell for beginning students of various disciplines (neurology, psychiatry, neuropsychology, otolaryngology) Teaches that smell and taste testing can be useful in differential diagnosis and can assess brain regions not normally assessed by traditional neurological or neuropsychological tests Addresses, in detail, recent evidence that smell loss is a better predictor of future mortality than dementia and even heart disease
Author : Mark I. Friedman
Publisher : CRC Press
ISBN 13 :
Total Pages : 524 pages
Book Rating : 4.:/5 ( download)
Download or read book Chemical Senses written by Mark I. Friedman and published by CRC Press. This book was released on 1991 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on papers presented at the International Conference on Appetite, held at the Monell Chemical Senses Center (Philadelphia), December 1988. Examines the relationship between the chemical senses and nutritive processes, with an emphasis on behavior, i.e. the factors that guide the selection of nu
Author : Andrew J. Taylor
Publisher : John Wiley & Sons
ISBN 13 : 1405150017
Total Pages : 304 pages
Book Rating : 4.4/5 (51 download)
Download or read book Flavor Perception written by Andrew J. Taylor and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Sarah E. Kemp
Publisher : John Wiley & Sons
ISBN 13 : 1444360515
Total Pages : 210 pages
Book Rating : 4.4/5 (443 download)
Download or read book Sensory Evaluation written by Sarah E. Kemp and published by John Wiley & Sons. This book was released on 2011-08-26 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on how to perform the various types of tests. Covering a broad range of food and non-food product applications, the book is designed to be used as a practical reference in the testing environment; a training manual for new recruits into sensory science, and a course book for students undertaking industrial training or academic study.
