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Author: James F. Bosma
Publisher:
ISBN:
Category : Developmental neurobiology
Languages : en
Pages : 446
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Book Description
Author: James F. Bosma
Publisher:
ISBN:
Category : Developmental neurobiology
Languages : en
Pages : 446
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Book Description
Author: Jianshe Chen
Publisher: John Wiley & Sons
ISBN: 1444330128
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
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.
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: Jeremy M. Wolfe
Publisher:
ISBN: 9781605357447
Category :
Languages : en
Pages : 800
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Book Description
Published by Sinauer Associates, an imprint of Oxford University Press. Sensation & Perception introduces students to their own senses, emphasizing human sensory and perceptual experience and the basic neuroscientific underpinnings of that experience. The authors, specialists in their respective domains, strive to spread their enthusiasm for fundamental questions about the human senses and the impact that answers to those questions can have on medical and societal issues.
Author: Robert J. Sternberg
Publisher: Cambridge University Press
ISBN: 1108311024
Category : Psychology
Languages : en
Pages :
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Book Description
We cannot understand contemporary psychology without first researching its history. Unlike other books on the history of psychology, which are chronologically ordered, this Handbook is organized topically. It covers the history of ideas in multiple areas of the field and reviews the intellectual history behind the major topics of investigation. The evolution of psychological ideas is described alongside an analysis of their surrounding context. Readers learn how eminent psychologists draw on the context of their time and place for ideas and practices, and also how innovation in psychology is an ongoing dialogue between past, present, and anticipated future.
Author: J. Gordon Betts
Publisher:
ISBN: 9781947172807
Category :
Languages : en
Pages : 0
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Book Description
Author: Patricia Oetter
Publisher:
ISBN:
Category : Breathing exercises
Languages : en
Pages : 194
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Book Description
MORE is an acronym for Motor components, Oral organization, Respiratory demands, and Eye contact and control; elements of toys and items that can be used to facilitate integration of the mouth with sensory and postural development, as well as self-regulation and attention. The text presents a theoretical framework for the treatment of both sensorimotor and speech/language problems, methods for evaluating therapeutic potential of oral motor toys, and activities designed to improve integrated development of sensory/postural and speech/language functions. [Ed.]
Author: James F. Bosma
Publisher:
ISBN:
Category : Mouth
Languages : en
Pages : 588
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Book Description
Author: Brian J. Rogers
Publisher: Oxford University Press
ISBN: 0198791003
Category : Philosophy
Languages : en
Pages : 185
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Book Description
Brian J. Rogers analyses the psychological and philosophical aspects of perception, and argues that what we see is not what we perceive. He investigates recent insights gained from the use of imaging techniques, and the attempts to model perceptual processes in AI systems.
Author: Asta Tvarijonaviciute
Publisher: Springer Nature
ISBN: 3030376818
Category : Medical
Languages : en
Pages : 326
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Book Description
Saliva as a unique sample for health assessment is gaining attention among researchers of different fields in the last 20 years; being reflected in an impressive increase in the number of papers published studying saliva from different biological aspects in human and veterinary species. Once deemed merely a digestive juice is now considered a biological fluid capable of communicating information about physiopathological processes occurring in organisms, since saliva has been shown to contain molecular and bacterial compounds that can change in response to local and systemic pathologies. Furthermore, the interest of saliva as a diagnostic, prognostic and monitoring biofluid is forced by its non-invasive nature being of easy and inexpensive sampling, involving only minimal discomfort and allowing the collection of multiple/repeated specimens at anytime, anywhere and without need for specialized staff. In this contributed volume, the authors bring together, summarize and reflect the generated knowledge about saliva as a source of biomarkers for health and welfare evaluation in humans and animal models. This volume also highlights the importance of confounding factors, such as sampling methods, flow, total protein content, contamination, or storage. This book will serve as a manual for graduates, practitioners and researchers by providing general ideas about the possibilities and utilities of saliva in clinical practice or investigation, and indicating the main cautions each should have in mind before saliva usage.
