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Titre :	Flavour : from food to perception Ajouter au panier
Auteur(s) :	Elisabeth Guichard, Éditeur scientifique Christian Salles, Éditeur scientifique Martine Morzel, Éditeur scientifique Anne-Marie Le Bon, Éditeur scientifique
Type de document :	Livre
Sujets :	AROME ; FLAVEUR Aliments ; Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Enzymes ; Goût ; Odorat ; Organes des sens ; Perception ; Perception olfactive ; Physiologie ; Salive
Résumé :	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. 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 interac[...] 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. 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. 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.
Editeur(s) :	CHICHESTER : John Wiley & Sons, Ltd
Date de publication :	2017
Format :	1 vol. (XVII-400 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Olfactory system in mammals: structural and functional anatomy Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre 2 Odorant metabolizing enzymes in the peripheral olfactory process Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers 3 The vertebrate gustatory system Maik Behrens & Wolfgang Meyerhof 4 Bioadhesion and oral fluids—perireceptor modulators of taste perception? Christian Hannig, Matthias [...] 1 Olfactory system in mammals: structural and functional anatomy Anne-Marie Le Bon, Frédérique Datiche, Jean Gascuel & Xavier Grosmaitre 2 Odorant metabolizing enzymes in the peripheral olfactory process Jean-Marie Heydel, Hassan-Ismail Hanser, Philippe Faure & Fabrice Neiers 3 The vertebrate gustatory system Maik Behrens & Wolfgang Meyerhof 4 Bioadhesion and oral fluids—perireceptor modulators of taste perception? Christian Hannig, Matthias Hannig & Martine Morzel 5 Basic physiology of the intranasal trigeminal system Florence Gingras-Lessard & Johannes Frasnelli 6 Characterization of aroma compounds: structure, physico-chemical and sensory properties Henryk Jelen & Anna Gracka 7 Characterization of taste compounds: chemical structures and sensory properties Anni Laffitte, Fabrice Neiers & Loïc Briand 8 Sensory characterization of compounds with a trigeminal effect for taste modulation purposes Isabelle Cayeux & Christian Starkenmann 9 Interactions between aroma compounds and food matrix Laurianne Paravisini & Elisabeth Guichard 10 Aroma release during in-mouth process Andrea Romano 11 Release of tastants during in-mouth processing Christian Salles 12 Interactions between saliva and flavour compounds Francis Canon & Eric Neyraud 13 Orthonasal and retronasal perception Thomas Hummel & Han-Seok Seo 14 Perception of mixtures of odorants and tastants: sensory and analytical points of view Thierry Thomas-Danguin, Carmen Barba, Christian Salles & Elisabeth Guichard 15 Odour mixture coding from the neuronal point of view Patricia Duchamp-Viret 16 Multisensory flavour perception Charles Spence
Langue(s) :	Anglais
Identifiant :	978-1-118-92941-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=189669

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.4 GUI	Papier	Empruntable Disponible

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