Flavor : From Food to Behaviors, Wellbeing and Health
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. Pa...
שמור ב:
| מחבר ראשי: | |
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| מחברים אחרים: | |
| פורמט: | Livre numérique |
| שפה: | Anglais |
| יצא לאור: |
Sawston :
Woodhead Publishing
2022.
Paris : Cyberlibris |
| גישה מקוונת: | Accès Université d'Orléans et IFPM |
| הערה: |
Couverture. https://static2.cyberlibris.com/books_upload/300pix/9780323914932.jpg Cyberlibris (ScholarVox) corpus Santé |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Flavor, From Food to Behaviors, Wellbeing and Health, Edited by Elisabeth Guichard, Christian Salles, 2nd Edition, Sawston, Woodhead Publishing, 2022, 1 vol. (604 p.), 978-03-2389-903-1 |
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| 020 | |a 9780323914932 | ||
| 041 | 0 | |a eng | |
| 100 | 1 | |a Guichard, Élisabeth, |d 19..- | |
| 245 | 1 | 0 | |a Flavor : |b From Food to Behaviors, Wellbeing and Health |c Edited by Elisabeth Guichard, Christian Salles. |
| 260 | |a Sawston : |b Woodhead Publishing. | ||
| 260 | |a Paris : |b Cyberlibris, |c 2022. | ||
| 500 | |a Couverture. https://static2.cyberlibris.com/books_upload/300pix/9780323914932.jpg | ||
| 500 | |a Cyberlibris (ScholarVox) corpus Santé | ||
| 506 | |a L'accès en ligne est réservé aux établissements ou bibliothèques ayant souscrit l'abonnement. Cyberlibris | ||
| 520 | |a 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. - Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception - Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers - Explains how flavor compounds may modulate food intake and behavior - Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor | ||
| 700 | 1 | |a Salles, Christian, |d 1960- |4 edt | |
| 776 | 0 | |t Flavor |o From Food to Behaviors, Wellbeing and Health |f Edited by Elisabeth Guichard, Christian Salles |e 2nd Edition |c Sawston |n Woodhead Publishing |d 2022 |p 1 vol. (604 p.) |z 978-03-2389-903-1 | |
| 856 | 4 | |5 452349901:867085460 |u https://ezproxy.univ-orleans.fr/login?url=https://univ.scholarvox.com/book/88972899 |z Accès Université d'Orléans et IFPM | |
| 997 | |0 1361352 |1 Livre numérique |a Ressource numérique |b INSA |b ENSA |c 0/Bibliothèque numérique/ |c 1/Bibliothèque numérique/ScholarVox (ebooks)/ | ||