Perceptions Sensorielles Et Preferences Alimentaires Des Seniors

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Rapid Sensory Profiling Techniques

Author : Julien Delarue
Publisher : Elsevier
ISBN 13 : 1782422587
Total Pages : 585 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Rapid Sensory Profiling Techniques by : Julien Delarue

Download or read book Rapid Sensory Profiling Techniques written by Julien Delarue and published by Elsevier. This book was released on 2014-11-28 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

Social Determinants of Health

Author : Dennis Raphael
Publisher : Canadian Scholars’ Press
ISBN 13 : 9781551303505
Total Pages : 0 pages
Book Rating : 4.3/5 (35 download)

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Book Synopsis Social Determinants of Health by : Dennis Raphael

Download or read book Social Determinants of Health written by Dennis Raphael and published by Canadian Scholars’ Press. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetics and traditional risk factors such as activity, diet, and tobacco use cannot reliably predict whether we stay healthy or become ill. What then are the primary predictors of adult-onset diabetes, heart attacks, stroke, and many other diseases? The social determinants of health provide the answer: these are the socio-economic conditions that shape the health of individuals, communities, and jurisdictions as a whole. Social determinants establish the extent to which Canadians possess the resources to identify and achieve personal aspirations, satisfy needs, and cope with the environment. This perspective is the key to understanding patterns of health and illness in Canada today. Uniting top academics and high profile experts from across the country, this contributed volume is a unique undertaking that combines analysis of the current state of the social determinants of health, with explication of their effects. The contributions take a public policy approach that sees the mainsprings of health emerging from the social distribution of resources. The collection as a whole integrates insights from the health sciences, the sociology of health, and the political economy of health. Critical areas of investigation: Aboriginal status early life, education, and literacy work and unemployment food security gender health care services housing income and its distribution social safety net social exclusion

Disorders of Eating and Nutrients in Treatment of Brain Diseases

Author : Richard J. Wurtman
Publisher :
ISBN 13 :
Total Pages : 328 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Disorders of Eating and Nutrients in Treatment of Brain Diseases by : Richard J. Wurtman

Download or read book Disorders of Eating and Nutrients in Treatment of Brain Diseases written by Richard J. Wurtman and published by . This book was released on 1979 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: ABSTRACT: The brain controls and is controlled by the individual's nutritional state. The processes through which 1) the brain controls nutritional state and 2) nutrients mediate the control of brain functions are discussed. Specific topics covered in a series of articles include: 1) the abnormalities associated with obesity and anorexia nervosa affecting appetite control; 2) the administration of large doses of tryptophan, tyrosine, and chaline elevating levels of nutrients and their neurotransmitter products to amplify neurotransmission especially in disease states where it has been inadequate; 3) the possible affects of nutritional factors upon the syntheses of monoamine neurotransmitters (copper, iron, oxygen, some vitamins; and 4) schizophrenia and other nervous disorders resulting from vitamin deficiency which can be treated by megadoses of vitamins.

Flavor Release

Author : Deborah D. Roberts
Publisher :
ISBN 13 :
Total Pages : 504 pages
Book Rating : 4.3/5 ( download)

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Book Synopsis Flavor Release by : Deborah D. Roberts

Download or read book Flavor Release written by Deborah D. Roberts and published by . This book was released on 2000 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

Time-Dependent Measures of Perception in Sensory Evaluation

Author : Joanne Hort
Publisher : John Wiley & Sons
ISBN 13 : 0470671386
Total Pages : 411 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Time-Dependent Measures of Perception in Sensory Evaluation by : Joanne Hort

Download or read book Time-Dependent Measures of Perception in Sensory Evaluation written by Joanne Hort and published by John Wiley & Sons. This book was released on 2017-03-20 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. It is also used at a more fundamental level to provide a wider understanding of the mechanisms involved in sensory perception and consumer behaviour. Sensory perception of products alters considerably during the course of consumption/use. Special techniques are used in product development to measure these changes in order to optimise product delivery to consumers. Time-Dependent Measures of Perception in Sensory Evaluation explores the many facets of time-dependent perception including mastication and food breakdown, sensory-specific satiety and sensory memory. Both traditional and cutting-edge techniques and applications used to measure temporal changes in sensory perception over time are reviewed, and insights into the way in which sensory properties drive consumer acceptance and behaviour are provided. This book will be a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students; and industry-based researchers in QA/QC, R&D and marketing.

Cassava Flour and Starch

Author : D. Dufour
Publisher : CIAT
ISBN 13 : 9589439888
Total Pages : 413 pages
Book Rating : 4.5/5 (894 download)

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Book Synopsis Cassava Flour and Starch by : D. Dufour

Download or read book Cassava Flour and Starch written by D. Dufour and published by CIAT. This book was released on 1996 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Agrindex

Author :
Publisher :
ISBN 13 :
Total Pages : 712 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Agrindex by :

Download or read book Agrindex written by and published by . This book was released on 1977 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Poultry Meat Processing and Quality

Author : G Mead
Publisher : Elsevier
ISBN 13 : 1855739038
Total Pages : 405 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Poultry Meat Processing and Quality by : G Mead

Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues

Encyclopedia of Food Security and Sustainability

Author :
Publisher : Elsevier
ISBN 13 : 0128126884
Total Pages : 1861 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Encyclopedia of Food Security and Sustainability by :

Download or read book Encyclopedia of Food Security and Sustainability written by and published by Elsevier. This book was released on 2018-11-08 with total page 1861 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field

Handbook of Molecular Gastronomy

Author : Christophe Lavelle
Publisher : CRC Press
ISBN 13 : 0429528442
Total Pages : 1857 pages
Book Rating : 4.4/5 (295 download)

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Book Synopsis Handbook of Molecular Gastronomy by : Christophe Lavelle

Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Primary Care Mental Health in Older People

Author : Carlos Augusto de Mendonça Lima
Publisher : Springer
ISBN 13 : 3030108147
Total Pages : 406 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Primary Care Mental Health in Older People by : Carlos Augusto de Mendonça Lima

Download or read book Primary Care Mental Health in Older People written by Carlos Augusto de Mendonça Lima and published by Springer. This book was released on 2019-08-07 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a practical resource that will support the delivery of holistic mental health interventions in the primary and community care setting for older people. Primary care delivery is discussed in relation to both functional mental health problems, such as anxiety, depression, and psychotic and personality disorders, and acquired organic mental disorders of old age, such as dementia, cognitive impairments, and delirium. Careful consideration is paid to the complex relationship between mental and somatic health problems, as well as the impacts of multimorbidity and polypharmacy. Further topics include, for example, epidemiology, wider determinants of health, different care models, history taking, neurocognitive and capacity assessment, and pharmacological, psychological, and physical interventions. The wider goals of the book are to support the development of community resilience and self-care in older people; to promote universal access and equity for older people in order to enable them to achieve or recover the highest attainable standard of health, regardless of age, gender, or social position; and to promote pathways to care for older people with mental health problems respecting their autonomy, independence, human rights, and the importance of the life-course approach. This book will be an invaluable resource for all professionals who work with older adults with mental health problems and those training in these fields including physicians, psychiatrists, family doctors, geriatricians, general practitioners, nurses, psychologists, neurologists, occupational therapists, social workers, support workers and community health and social care workers.

Food Oral Processing

Author : Jianshe Chen
Publisher : John Wiley & Sons
ISBN 13 : 1444330128
Total Pages : 412 pages
Book Rating : 4.4/5 (443 download)

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Book Synopsis Food Oral Processing by : Jianshe Chen

Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Innovate Bristol

Author : Sven Boermeester
Publisher :
ISBN 13 : 9781949677072
Total Pages : pages
Book Rating : 4.6/5 (77 download)

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Book Synopsis Innovate Bristol by : Sven Boermeester

Download or read book Innovate Bristol written by Sven Boermeester and published by . This book was released on 2019-12 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovate Bristol highlights and celebrates those companies and individuals that are actively working at building a better tomorrow for all. Innovation Ecosystems thrive through the involvement and support of companies and individuals from all industries, which is why the Innovate series not only focuses on the innovators but also those people whom the Innovation Ecosystem, would not be able to thrive without.

Genetic Variation in Taste Sensitivity

Author : John Prescott
Publisher : CRC Press
ISBN 13 : 9780203023433
Total Pages : 280 pages
Book Rating : 4.0/5 (234 download)

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Book Synopsis Genetic Variation in Taste Sensitivity by : John Prescott

Download or read book Genetic Variation in Taste Sensitivity written by John Prescott and published by CRC Press. This book was released on 2004-02-10 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.

The Brain and Reward

Author : Edmund T. Rolls
Publisher : Pergamon
ISBN 13 :
Total Pages : 142 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Brain and Reward by : Edmund T. Rolls

Download or read book The Brain and Reward written by Edmund T. Rolls and published by Pergamon. This book was released on 1975 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Psychology of Perception

Author : William N. Dember
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (11 download)

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Book Synopsis The Psychology of Perception by : William N. Dember

Download or read book The Psychology of Perception written by William N. Dember and published by . This book was released on 1960 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Consumer-Led Food Product Development

Author : Hal MacFie
Publisher : Elsevier
ISBN 13 : 1845693388
Total Pages : 632 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Consumer-Led Food Product Development by : Hal MacFie

Download or read book Consumer-Led Food Product Development written by Hal MacFie and published by Elsevier. This book was released on 2007-06-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. - Introduces the factors affecting consumer food choice - Explores issues such as sensory perception, culture and ethics - Analyses methods to understand food related attitudes