HOME > 상세정보

상세정보

Flavor perception

Flavor perception

자료유형
단행본
개인저자
Taylor, A. J. (Andrew John), 1951-. Roberts, Deborah D, 1969-.
서명 / 저자사항
Flavor perception / edited by Andrew J. Taylor, Deborah Roberts.
발행사항
Oxford, UK ;   Ames, Iowa, USA :   Blackwell Pub.,   c2004.  
형태사항
xvii, 283 p. : ill. ; 25 cm.
ISBN
1405116277 (hardback)
내용주기
Measuring proximal stimuli involved in flavour perception / Andrew J. Taylor, Joanne Hort -- The role of oral processing in flavour perception / Jon J. Prinz -- The cellular basis of flavour perception: taste and aroma / Nancy E. Rawson, Xia Li -- Structural recognition between odorants, olfactory-binding proteins, and olfactory receptors: first events in colour coding / Jean-Claude Pernollet, Loic Briand -- Oral chemesthesis: an integral component of flavour / Barry G. Green -- Flavour perception and the learning of food preferences / A. Blake -- Functional magnetic resonance imaging of human olfaction / H. Wiesmann, B. Kettenmann, G. Kobal -- Flavour interactions at the sensory level / Russell S.J. Keast, Pamela H. Dalton, Paul A.S. Breslin -- Psychological processes in flavour perception / John Prescott.
서지주기
Includes bibliographical references and index.
일반주제명
Taste. Flavor. Chemical senses. Chemoreceptors.
000 01813pamuu22003014a 4500
001 000045152432
005 20050217111512
008 031215s2004 enka b 001 0 eng
010 ▼a 2003026666
020 ▼a 1405116277 (hardback)
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
042 ▼a pcc
050 0 0 ▼a QP456 ▼b .F56 2004
082 0 0 ▼a 152.1/67 ▼2 22
090 ▼a 152.167 ▼b F589
245 0 0 ▼a Flavor perception / ▼c edited by Andrew J. Taylor, Deborah Roberts.
260 ▼a Oxford, UK ; ▼a Ames, Iowa, USA : ▼b Blackwell Pub., ▼c c2004.
300 ▼a xvii, 283 p. : ▼b ill. ; ▼c 25 cm.
504 ▼a Includes bibliographical references and index.
505 0 ▼a Measuring proximal stimuli involved in flavour perception / Andrew J. Taylor, Joanne Hort -- The role of oral processing in flavour perception / Jon J. Prinz -- The cellular basis of flavour perception: taste and aroma / Nancy E. Rawson, Xia Li -- Structural recognition between odorants, olfactory-binding proteins, and olfactory receptors: first events in colour coding / Jean-Claude Pernollet, Loic Briand -- Oral chemesthesis: an integral component of flavour / Barry G. Green -- Flavour perception and the learning of food preferences / A. Blake -- Functional magnetic resonance imaging of human olfaction / H. Wiesmann, B. Kettenmann, G. Kobal -- Flavour interactions at the sensory level / Russell S.J. Keast, Pamela H. Dalton, Paul A.S. Breslin -- Psychological processes in flavour perception / John Prescott.
650 0 ▼a Taste.
650 0 ▼a Flavor.
650 0 ▼a Chemical senses.
650 0 ▼a Chemoreceptors.
700 1 ▼a Taylor, A. J. ▼q (Andrew John), ▼d 1951-.
700 1 ▼a Roberts, Deborah D, ▼d 1969-.

소장정보

No. 소장처 청구기호 등록번호 도서상태 반납예정일 예약 서비스
No. 1 소장처 과학도서관/Sci-Info(2층서고)/ 청구기호 152.167 F589 등록번호 121104978 도서상태 대출가능 반납예정일 예약 서비스 B M

컨텐츠정보

목차

Contributors.

Preface.

1. Measuring proximal stimuli involved in flavour perception (Andrew J. Taylor and Joanne Hort, Division of Food Sciences, University of Nottingham, UK).

2. The role of oral processing in flavour perception (Jon F. Prinz and Rene De Wijk, Wageningen Centre for Food Sciences, Wageningen, The Netherlands).

3. The cellular basis of flavour perception: taste and aroma (Nancy E. Rawson and Xia Li, Monell Chemical Senses, Philadelphia, USA).

4. Structural recognition between odorants, olfactory-binding proteins and olfactory receptors, first events in odour coding (J.C. Pernollet and Loïc Briand, INRA, Jouy En Josas, France).

5. Oral chemesthesis: an integral component of flavour (Barry G. Green, School of Medicine, Yale University, Connecticut, USA).

6. Flavour perception and the learning of food preferences (Anthony A. Blake, Firmenich SA, Geneva, Switzerland).

7. Functional magnetic resonance imaging of human olfaction (M. Wiesmann, Abteilung für Neuroradiologie, Universitätsklinikum München – Großhadern, München, Germany, Birgit Kettenmann, Department of Radiology, Virginia Commonwealth University Health System, Virginia, USA and Gerd G. Kobal, Sensory Research, WSA Philip Morris USA, Richmond, Virginia, USA).

8. Flavor interactions at the sensory level (Russell R. Keast, Pamela H. Dalton and Paul A.S. Breslin, Monell Chemical Senses Centre, Philadelphia, USA).

9. Psychological processes in flavour perception (John Prescott, School of Psychology, James Cook University, Cairns, Australia).

Index.


정보제공 : Aladin

관련분야 신착자료

Goldstein, E. Bruce (2022)