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Author: Lorenzo Stafford Publisher: Palgrave Macmillan ISBN: 9783031413742 Category : Science Languages : en Pages : 0
Book Description
This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the ‘chemical senses’ and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana.
Author: Lorenzo Stafford Publisher: Palgrave Macmillan ISBN: 9783031413742 Category : Science Languages : en Pages : 0
Book Description
This edited collection synthesises recent research into smell and taste and relates it to eating behaviour. Olfaction - the sense of smell - together with taste are known as the ‘chemical senses’ and are the oldest sensory system. It is paradoxical then that our knowledge (especially psychological) about these two systems remains far behind that of vision and audition. Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others. It further brings the reader up to date on the current state of knowledge on disordered eating and olfactory disorders. Finally, it bridges across different academic disciplines to reveal the importance of the chemical senses in indigenous people in Guyana.
Author: Paul A. S. Breslin Publisher: Cambridge University Press ISBN: 1108639984 Category : Psychology Languages : en Pages :
Book Description
This Element looks at the physiological and social roles of taste and the proximal chemical senses. First, how we perceive food and people when we contact them is discussed. These perceptions help us identify what we are eating and with whom we are present and serves as an analysis of the complex scene. Second, the influence of taste in food choice, metabolism, and nutrition is considered. Next, the impact of taste and the proximal chemical senses in social interactions is examined, including social eating. Then, the role of taste and the proximal chemical senses in emotion is explored.
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: Beverly Tepper Publisher: John Wiley & Sons ISBN: 1119044928 Category : Technology & Engineering Languages : en Pages : 248
Book Description
This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research. Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.
Author: Gary K. Beauchamp Publisher: Elsevier ISBN: 0080542239 Category : Medical Languages : en Pages : 247
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: Morley Kare Publisher: Elsevier ISBN: 0323147976 Category : Nature Languages : en Pages : 502
Book Description
Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.
Author: Michel Aliani Publisher: Elsevier ISBN: 0323972667 Category : Technology & Engineering Languages : en Pages : 248
Book Description
Functional Foods and Chronic Disease: Role of Sensory, Chemistry and Nutrition explores the range of functional foods that are effective against a wide range of chronic diseases and addresses the impact of functional food bioactive compounds on organoleptic properties. Beginning with an introduction that details the key sensory and advanced instrumental methods essential for addressing the common problems associated with designing functional foods, the book also addresses the impact of aging and chronic diseases on sensory acuity as well as the effectiveness of functional foods in treating a wide range of chronic diseases. Sections highlight the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases and contain practical recommendations for their development. Food scientists, nutritionists, dietitians, food product developers, food supplement producers, food ingredient developers, natural product scientists, herbalists, and pharmacists, as well as students studying related areas, will benefit from this important resource. Highlights the need for acceptable functional foods for individuals suffering from a wide range of chronic diseases Includes case studies, applications, literature reviews, and a summary of recent developments in the field Provides suggestions for improving the organoleptic properties of functional foods
Author: Elisabeth Guichard Publisher: John Wiley & Sons ISBN: 1118929411 Category : Technology & Engineering Languages : en Pages : 422
Book Description
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
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: Lorenzo Stafford
Author: Lorenzo Stafford
Author: Lorenzo D. Stafford
Author: Paul A. S. Breslin
Author: Morley R. Kare
Author: Beverly Tepper
Author: Gary K. Beauchamp
Author: Morley Kare
Author: Michel Aliani
Author: Elisabeth Guichard
Author: Andrew J. Taylor