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Flavor perception

Flavor perception

Material type
단행본
Personal Author
Taylor, A. J. (Andrew John), 1951-. Roberts, Deborah D, 1969-.
Title Statement
Flavor perception / edited by Andrew J. Taylor, Deborah Roberts.
Publication, Distribution, etc
Oxford, UK ;   Ames, Iowa, USA :   Blackwell Pub.,   c2004.  
Physical Medium
xvii, 283 p. : ill. ; 25 cm.
ISBN
1405116277 (hardback)
Content Notes
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.
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Taste. Flavor. Chemical senses. Chemoreceptors.
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001 000045152432
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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-.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 152.167 F589 Accession No. 121104978 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

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.


Information Provided By: : Aladin

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