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Flavor: From Food to Behaviors, Wellbeing and Health Elsevier Science 2.º edición
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Flavor: From Food to Behaviors, Wellbeing and Health
Elsevier Science
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.
Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status.
Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.
470 pages
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 23 de septiembre de 2022 |
| ISBN13 | 9780323899031 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 502 |
| Dimensiones | 150 × 220 × 20 mm · 839 g |
| Lengua | Inglés |
| Editor | Guichard, Elisabeth (Senior Scientist, Center for Taste and Feeding Behavior, INRAE, France) |
| Editor | Salles, Christian (Senior Scientist, Center for Taste and Feeding Behavior, INRAE, France) |
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