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Titre :	Nutrition and sensation Ajouter au panier
Auteur(s) :	Alan R. Hirsch
Type de document :	Livre
Sujets :	NUTRITION ; ANALYSE ORGANOLEPTIQUE ; ODEUR ; COULEUR ; PRODUIT ALIMENTAIRE ; CANCER
Résumé :	Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption. The book covers the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also discusses the use of the sensory system to treat nutritional disorders including obesity. Special attention is given to the mechanisms surrounding smell and taste and how they can influence satiety and weight. This book is a fascinating read for anyone looking for deeper u[...] Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption. The book covers the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also discusses the use of the sensory system to treat nutritional disorders including obesity. Special attention is given to the mechanisms surrounding smell and taste and how they can influence satiety and weight. This book is a fascinating read for anyone looking for deeper understanding of the link between the sensory system and nutrition.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2015
Collection :	Nutrition
Format :	1 vol. (XIV-339 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1 Tasting History Gabriella Petrick Chapter 2 Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman Chapter 3 Retronasal Olfaction Jason J. Gruss and Alan R. Hirsch Chapter 4 Taste and Food Choice Thomas R. Scott Chapter 5 Psychophysical Measurement of Human Oral Experience Derek J. Snyder and Linda M. Bart[...] Chapter 1 Tasting History Gabriella Petrick Chapter 2 Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman Chapter 3 Retronasal Olfaction Jason J. Gruss and Alan R. Hirsch Chapter 4 Taste and Food Choice Thomas R. Scott Chapter 5 Psychophysical Measurement of Human Oral Experience Derek J. Snyder and Linda M. Bartoshuk Chapter 6 Color Correspondences in Chemosensation: The Case of Food and Drinks Betina Piqueras-Fiszman and Charles Spence Chapter 7 Effect of Visual Cues on Sensory and Hedonic Evaluation of Food Debra A. Zellner Chapter 8 Chemesthesis, Thermogenesis, and Nutrition Hilton M. Hudson, Mary Beth Gallant-Shean, and Alan R. Hirsch Chapter 9 The Look and Feel of Food Sanford S. Sherman, Mary Beth Gallant-Shean, and Alan R. Hirsch Chapter 10 Auditory System and Nutrition Alan R. Hirsch Chapter 11 Sensory-Specific Satiety and Nutrition Alan R. Hirsch Chapter 12 Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation David A. Booth Chapter 13 Review of Chemosensation for Weight Loss Darin D. Dougherty Chapter 14 Chemosensation to Enhance Nutritional Intake in Cancer Patients Cheryl A. Bacon and Veronica Sanchez Varela
Langue(s) :	Anglais
Identifiant :	978-1-4665-6907-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182267

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