| Titre : | Flavor : From Food to Behaviors, Wellbeing and Health |
| Auteurs : | Elisabeth Guichard, - Editeur scientifique ; Christian Salles, - Editeur scientifique |
| Type de document : | ouvrage |
| Mention d'édition : | 2. ed. |
| Editeur : | Amsterdam [NLD] : Elsevier, 2022 |
| Collection : | Woodhead publishing series in food science and technology, ISSN 2042-8049 |
| ISBN/ISSN/EAN : | 978-0-323-89903-1 |
| Format : | 487 p. |
| Langues: | = Anglais |
| Index. décimale : | 664.5 = Aromatisants (technologie des aliments) |
| Mots-clés: | FLAVOR PERCEPTION ; HUMAN ; MOLECULES ; BRAIN ; PREFERENCE ; FOOD INTAKE ; PHYSIOLOGICAL STATUS |
| Résumé : |
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.
Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. |
Exemplaires (1)
| Centre | Localisation | Section | Cote | Statut | Disponibilité | Département |
|---|---|---|---|---|---|---|
| Bourgogne-Franche-Comté | Centre des Sciences du Goût et de l'alimentation | Ouvrages | Service documentation | Empruntable | Disponible pour le prêt |
