{"product_id":"flavour-from-food-to-perception-hardback-9781118929414","title":"Flavour; From Food to Perception (Hardback) 9781118929414","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFlavour\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFrom Food to Perception\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eElisabeth Guichard (Edited by), E Guichard (Author), Christian Salles (Edited by), Martine Morzel (Edited by), Anne-Marie Le Bon (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781118929414, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 23 December 2016\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e432 pages\u003cbr\u003e24.6 x 16.8 x 2.5 cm, 0.96 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis 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. \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThis 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eLists of Contributors vii\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eList of Abbreviations xiii\u003c\/p\u003e \u003cp\u003e1 Olfactory system in mammals: structural and functional anatomy 1\u003cbr\u003e \u003ci\u003eAnne-Marie Le Bon, Frédérique Datiche, Jean Gascuel \u0026amp; Xavier Grosmaitre\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Odorant metabolizing enzymes in the peripheral olfactory process 34\u003cb\u003e\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure \u0026amp; Fabrice Neiers\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 The vertebrate gustatory system 57\u003cbr\u003e \u003ci\u003eMaik Behrens \u0026amp; Wolfgang Meyerhof\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Bioadhesion and oral fluids—perireceptor modulators of taste perception? 79\u003cbr\u003e \u003ci\u003eChristian Hannig, Matthias Hannig \u0026amp; Martine Morzel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Basic physiology of the intranasal trigeminal system 109\u003cbr\u003e \u003ci\u003eFlorence Gingras-Lessard \u0026amp; Johannes Frasnelli\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Characterization of aroma compounds: structure, physico-chemical and sensory properties 126\u003cbr\u003e \u003ci\u003eHenryk Jeleń \u0026amp; Anna Gracka\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Characterization of taste compounds: chemical structures and sensory properties 154\u003cbr\u003e \u003ci\u003eAnni Laffitte, Fabrice Neiers \u0026amp; Loïc Briand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes 192\u003cbr\u003e \u003ci\u003eIsabelle Cayeux \u0026amp; Christian Starkenmann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Interactions between aroma compounds and food matrix 208\u003cbr\u003e \u003ci\u003eLaurianne Paravisini \u0026amp; Elisabeth Guichard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Aroma release during in-mouth process 235\u003cbr\u003e \u003ci\u003eAndrea Romano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Release of tastants during in-mouth processing 266\u003cbr\u003e \u003ci\u003eChristian Salles\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Interactions between saliva and flavour compounds 284\u003cbr\u003e \u003ci\u003eFrancis Canon \u0026amp; Eric Neyraud\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Orthonasal and retronasal perception 310\u003cbr\u003e \u003ci\u003eThomas Hummel \u0026amp; Han-Seok Seo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Perception of mixtures of odorants and tastants: sensory and analytical points of view 319\u003cbr\u003e \u003ci\u003eThierry Thomas-Danguin, Carmen Barba, Christian Salles \u0026amp; Elisabeth Guichard\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Odour mixture coding from the neuronal point of view 341\u003cbr\u003e \u003ci\u003ePatricia Duchamp-Viret\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Multisensory flavour perception 373\u003cbr\u003e \u003ci\u003eCharles Spence\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 395\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Chemistry [\u003ca title=\"See our other books on Chemistry\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Chemistry%20%5BPN%5D%22\"\u003ePN\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52421381652760,"sku":"9781118929414","price":110.46,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781118929414.jpg?v=1784593725","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/flavour-from-food-to-perception-hardback-9781118929414","provider":"Freshly Printed Books","version":"1.0","type":"link"}