10% chegirma bering
Maslahat bering ushbu kitobni do'stingiz sotib olganidan 249 880,14 soʻm oling.
matnPDF
Hajm 423 sahifalar
Flavour
From Food to Perception
2 498 801,37 soʻm
Kitob haqida
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. <p>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.</p> <p>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.</p>
Janrlar va teglar
Izoh qoldiring
Kirish, kitobni baholash va sharh qoldirish
Kitob tavsifi
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. <p>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.</p> <p>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.</p>
Kitob «Flavour» — veb-saytda onlayn o'qing. Fikr va sharhlar qoldiring, sevimlilarga ovoz bering.
Yosh cheklamasi:
0+Litresda chiqarilgan sana:
02 oktyabr 2018Hajm:
423 Sahifa ISBN:
9781118929407Umumiy o'lcham:
5.5 МБUmumiy sahifalar soni :
423Matbaachilar:
Mualliflik huquqi egasi:
John Wiley & Sons Limited
