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Author: Morley R. Kare Publisher: Elsevier ISBN: 0323147615 Category : Nature Languages : en Pages : 510
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: Morley R. Kare Publisher: Elsevier ISBN: 0323147615 Category : Nature Languages : en Pages : 510
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: Andrew J. Taylor Publisher: John Wiley & Sons ISBN: 1405150017 Category : Technology & Engineering Languages : en Pages : 304
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
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: Joseph G. Brand Publisher: CRC Press ISBN: 9780824781620 Category : Technology & Engineering Languages : en Pages : 566
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
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: Carla Mucignat-Caretta Publisher: CRC Press ISBN: 1466553413 Category : Medical Languages : en Pages : 614
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: Joseph G. Brand Publisher: CRC Press ISBN: 1000444619 Category : Technology & Engineering Languages : en Pages : 558
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: Allen Barkkume Publisher: Lulu.com ISBN: 1365292762 Category : Science Languages : en Pages : 118
Book Description
Hidden Scents will vaporize you into an aromatic molecule, tickling the brain-fingers in your nose. A cacophony of receptor neurons activating and inhibiting, you become a recognized pattern and burst towards the limbic superhighway of the primitive organism. You are an emotion, a virtual body-state stored in memory, coming to life once again in the act of perception. In a breath, you are exhaled, washed away into the lexicographical maelstrom of the Language of Smell. Hidden Scents explores our consensual reality, and reveals its inherent ambiguity. On the surface, however, it is a book about the olfactive system, not only of the human but of human culture. In the concluding series of essays, olfaction is used as a paradigm for navigating issues on the threshold of public discourse: space and dimensionality, artificial intelligence, quantum theory, and the future of the internet. Be warned - you might never smell the same again.
Author: Morley R. Kare
Author: Morley R. Kare
Author: Andrew J. Taylor
Author: Graham A. Bell
Author: R. W. Moncrieff
Author: Joseph G. Brand
Author: Christopher H. Hawkes
Author: Carla Mucignat-Caretta
Author: 
Author: Joseph G. Brand
Author: Allen Barkkume