Flavor : from food to behaviors, wellbeing and health
著者
書誌事項
Flavor : from food to behaviors, wellbeing and health
（Woodhead Publishing in food science, technology and nutrition）
Woodhead Publishing, an imprint of Elsevier, c2023
2nd ed
- タイトル別名
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Flavor
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
Part one: Flavor release in Humans 1. Modulation of flavour release and perception by food matrix composition and structure 2. Dynamic methods to link flavor release and flavor perception 3. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) 4. In-mouth metabolism of flavour compounds
Part two: Flavor perception, from molecule to receptor and brain integration 5. Taste perception and integration 6. Olfactory function of nasal odorant metabolism 7. Olfactory perception and integration 8. Multimodal integration 9. Brain processing 10. Holistic perception and memorization of flavor
Part three: Flavor perception, preferences and food intake 11. Learning of human flavor preferences 12. Relationships between early flavor/texture exposure, and food acceptability and neophobia 13. Flavor perception and satiation 14. Familiarity, monotony, or variety: The role of flavour complexity in food intake
Part four: Flavor perception and physiological status 15. Metabolic status and olfactory function 16. Taste disorders in disease including COVID 17. Olfactory disorders and consequences 18. Relationship between oral microbiota and flavour perception
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