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Author: Gary K. Beauchamp
Publisher: Elsevier
ISBN: 0080542239
Category : Medical
Languages : en
Pages : 247
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Book Description
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Author: Gary K. Beauchamp
Publisher: Elsevier
ISBN: 0080542239
Category : Medical
Languages : en
Pages : 247
Get Book Here
Book Description
Tasting and Smelling presents a comprehensive overview to research on these two important modes of perception. The book offers a review of research findings on the biophysics, neurophysiology, and psychophysicsof both senses, as well as discussing the emotional component associated with taste and smell, and clinical disorders affecting each of these two senses. Tasting and Smelling answers how odors and flavors are perceived, why we have favorites, and what happens when our senses go awry. This book is of interest to the researcher in perception, cognition, or neurophysiology.
Author: Lillian Wright
Publisher: Steck-Vaughn
ISBN: 9780811455183
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
This book introduces two closely-related senses, smelling and tasting.
Author: Alvin Silverstein
Publisher: Lerner Publications
ISBN: 9780761316671
Category : Juvenile Nonfiction
Languages : en
Pages : 72
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Book Description
Describes the function of smells and tastes, how the brain translates and processes these messages, and the research in these areas.
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: Thomas Hummel
Publisher: Karger Medical and Scientific Publishers
ISBN: 3805581238
Category : Science
Languages : sr
Pages : 303
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Book Description
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: Adrian David Cheok
Publisher: Springer
ISBN: 331973864X
Category : Computers
Languages : en
Pages : 144
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Book Description
Currently, Internet and virtual reality communication is essentially audio-visual. The next important breakthrough of the Internet will be the communication and sharing of smell and taste experiences digitally. Audio-visual stimuli are frequency based, and they can be easily digitized and actuated. On the other hand, taste and smell stimuli are based on chemical molecules, therefore, they are not easy to digitize or actuate. To solve this problem, we are required to discover new digital actuation technologies for taste and smell. The authors of this book have experimented on developing digital actuation devices for several years. This book will provide a complete overview of the importance of digitizing taste and smell, prior works, proposed technologies by the authors, other state of the art research, advantages and limitations of the proposed methods, and future applications. We expect digital taste and smell technologies will revolutionize the field of multisensory augmented reality and open up new interaction possibilities in different disciplines such as Human Computer Interaction, Communication, and Augmented and Virtual Reality.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309175593
Category : Medical
Languages : en
Pages : 584
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Book Description
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: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Garmt Dijksterhuis
Publisher: Springer Nature
ISBN: 3031588533
Category :
Languages : en
Pages : 117
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Book Description
Author: Ryan Riley
Publisher: Bloomsbury Publishing
ISBN: 1526612224
Category : Cooking
Languages : en
Pages : 384
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Book Description
'Life Kitchen is a celebration of food' Lauren, Sunderland 'The recipes are just really simple, really easy and delicious' Carolyn, Newcastle 'His book is better than a bunch of flowers because it's going to last forever' Gillian, Sunderland Ryan Riley was just eighteen years old when his mum, Krista, was diagnosed with cancer. He saw first-hand the effect of her treatment but one of the most difficult things he experienced was seeing her lose her ability to enjoy food. Two years after her diagnosis, Ryan's mother died from her illness. In a bid to discover whether there was a way to bring back the pleasure of food, Ryan created Life Kitchen in his mum's memory. It offers free classes to anyone affected by cancer treatment to cook recipes that are designed specifically to overpower the dulling effect of chemotherapy on the taste buds. In Life Kitchen, Ryan shares recipes for dishes that are quick, easy, and unbelievably delicious, whether you are going through cancer treatment or not. With ingenious combinations of ingredients, often using the fifth taste, umami, to heighten and amplify the flavours, this book is bursting with recipes that will reignite the joy of taste and flavour. Recipes include: Carbonara with peas & mint Parmesan cod with salt & vinegar cucumber Roasted harissa salmon with fennel salad Miso white chocolate with frozen berries With an introduction from UCL's taste and flavour expert Professor Barry Smith, this inspiring cookbook focusses on the simple, life-enriching pleasure of eating, for everyone living with cancer and their friends and family too. 'This book is a life changer: this is not gush, but a statement of fact' Nigella Lawson
