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Author: Andrew J. Taylor
Publisher: John Wiley & Sons
ISBN: 1405150017
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
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: Andrew J. Taylor
Publisher: John Wiley & Sons
ISBN: 1405150017
Category : Technology & Engineering
Languages : en
Pages : 304
Get Book
Book Description
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: Graham A. Bell
Publisher: UNSW Press
ISBN: 9780868407692
Category : Health & Fitness
Languages : en
Pages : 234
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Book Description
Provides an overview of the current status of basic science on the senses of smell, taste and pungency on which practical applications are based, and then show where some of the most interesting practical outcomes of these fundamentals are currently being applied.
Author: Carla Mucignat-Caretta
Publisher: CRC Press
ISBN: 1466553413
Category : Medical
Languages : en
Pages : 614
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Book Description
Intraspecific communication involves the activation of chemoreceptors and subsequent activation of different central areas that coordinate the responses of the entire organism—ranging from behavioral modification to modulation of hormones release. Animals emit intraspecific chemical signals, often referred to as pheromones, to advertise their presence to members of the same species and to regulate interactions aimed at establishing and regulating social and reproductive bonds. In the last two decades, scientists have developed a greater understanding of the neural processing of these chemical signals. Neurobiology of Chemical Communication explores the role of the chemical senses in mediating intraspecific communication. Providing an up-to-date outline of the most recent advances in the field, it presents data from laboratory and wild species, ranging from invertebrates to vertebrates, from insects to humans. The book examines the structure, anatomy, electrophysiology, and molecular biology of pheromones. It discusses how chemical signals work on different mammalian and non-mammalian species and includes chapters on insects, Drosophila, honey bees, amphibians, mice, tigers, and cattle. It also explores the controversial topic of human pheromones. An essential reference for students and researchers in the field of pheromones, this is also an ideal resource for those working on behavioral phenotyping of animal models and persons interested in the biology/ecology of wild and domestic species.
Author: Morley R. Kare
Publisher: Elsevier
ISBN: 0323147615
Category : Science
Languages : en
Pages : 511
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Book Description
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: 9780824781620
Category : Technology & Engineering
Languages : en
Pages : 566
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Book Description
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: Christopher H. Hawkes
Publisher: Cambridge University Press
ISBN: 052113062X
Category : Medical
Languages : en
Pages : 445
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Book Description
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author:
Publisher:
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Languages : en
Pages :
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Book Description
Author: Karl von Frisch
Publisher: Cornell University Press
ISBN: 0801471761
Category : Science
Languages : en
Pages : 159
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Book Description
Over half a century of brilliant scientific detective work, the Nobel Prize-winning biologist Karl von Frisch learned how the world, looks, smells, and tastes to a bee. More significantly, he discovered their dance language and their ability to use the sun as a compass. Intended to serve as an accessible introduction to one of the most fascinating areas of biology, Bees (first published in 1950 and revised in 1971), reported the startling results of his ingenious and revolutionary experiments with honeybees.In his revisions, von Frisch updated his discussion about the phylogenetic origin of the language of bees and also demonstrated that their color sense is greater than had been thought previously. He also took into consideration the electrophysiological experiments and electromicroscopic observations that have supplied more information on how the bee analyzes polarized light to orient itself and how the olfactory organs on the bee's antennae function.Now back in print after more than two decades, this classic and still-accurate account of the behavior patterns and sensory capacities of the honeybee remains a book "written with a simplicity, directness, and charm which all who know him will recognize as characteristic of its author. Any intelligent reader, without scientific training, can enjoy it."—Yale Review
Author: Joseph G. Brand
Publisher: CRC Press
ISBN: 1000444619
Category : Technology & Engineering
Languages : en
Pages : 558
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Book Description
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: Jay A. Gottfried
Publisher: CRC Press
ISBN: 142006729X
Category : Science
Languages : en
Pages : 466
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Book Description
Synthesizing coverage of sensation and reward into a comprehensive systems overview, Neurobiology of Sensation and Reward presents a cutting-edge and multidisciplinary approach to the interplay of sensory and reward processing in the brain. While over the past 70 years these areas have drifted apart, this book makes a case for reuniting sensation and reward by highlighting the important links and interface between the two. Emphasizing the role of reward in reinforcing behaviors, the book begins with an exploration of the history, ecology, and evolution of sensation and reward. Progressing through the five senses, contributors explore how the brain extracts information from sensory cues. The chapter authors examine how different animal species predict rewards, thereby integrating sensation and reward in learning, focusing on effects in anatomy, physiology, and behavior. Drawing on empirical research, contributors build on the themes of the book to present insights into the human sensory rewards of perfume, art, and music, setting the scene for further cross-disciplinary collaborations that bridge the neurobiological interface between sensation and reward.
