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It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain.
This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
McCormick 3-Step Cooking with Flavor Автор: McCormick McCormick Год: 2008 |
Food Flavorings Автор: Philip R. Ashurst Год: 1999 |
Savory Sweets : From Ingredients to Plated Desserts Автор: Amy Felder CEPC Год: 2007 |
Savory Sweets : From Ingredients to Plated Desserts Автор: Amy Felder CEPC Год: 2007 |
Dictionary of Flavors Автор: Dolf A. De Rovira Год: 2004 |
Emotional Processing in Humans Автор: Andrew H. Kemp Год: 2010 |