|
|
|
|
| LEADER |
00000cam a2200000Mu 4500 |
| 001 |
EBOOKCENTRAL_ocn936879609 |
| 003 |
OCoLC |
| 005 |
20240329122006.0 |
| 006 |
m o d |
| 007 |
cr |n||||||||| |
| 008 |
160206s2016 xx o 000 0 eng d |
| 040 |
|
|
|a EBLCP
|b eng
|e pn
|c EBLCP
|d OCLCQ
|d CCO
|d OCLCO
|d OCLCF
|d MERUC
|d ZCU
|d ICG
|d OCLCQ
|d DKC
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|d OCLCL
|
| 020 |
|
|
|a 9781118951637
|
| 020 |
|
|
|a 1118951638
|
| 029 |
1 |
|
|a DEBBG
|b BV044059614
|
| 035 |
|
|
|a (OCoLC)936879609
|
| 050 |
|
4 |
|a TX546
|b .C446 2016eb
|
| 082 |
0 |
4 |
|a 664.07
|2 23
|
| 049 |
|
|
|a UAMI
|
| 100 |
1 |
|
|a McDonald, Shane T.
|
| 245 |
1 |
0 |
|a Chemesthesis.
|
| 260 |
|
|
|b Wiley,
|c 2016.
|
| 300 |
|
|
|a 1 online resource (406 pages)
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 588 |
0 |
|
|a Print version record.
|
| 505 |
0 |
|
|a Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis -- why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References.
|
| 505 |
8 |
|
|a CHAPTER 3: Spice and herb extracts with chemesthetic effects3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1.
|
| 505 |
8 |
|
|a 4.5 Concluding remarksAcknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling.
|
| 505 |
8 |
|
|a 7.1 Consumers and oral perception: where chemesthesis contributes to flavor7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds -- the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References.
|
| 505 |
8 |
|
|a CHAPTER 9: Interactions in chemesthesis: everything affects everything else9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds.
|
| 500 |
|
|
|a 10.5 Discrimination testing with trigeminal compounds.
|
| 590 |
|
|
|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 650 |
|
0 |
|a Food
|x Sensory evaluation.
|
| 650 |
|
0 |
|a Chemical senses.
|
| 650 |
|
0 |
|a Intersensory effects.
|
| 650 |
|
0 |
|a Food
|x Composition.
|
| 650 |
|
6 |
|a Aliments
|x Analyse sensorielle.
|
| 650 |
|
6 |
|a Chémoréception.
|
| 650 |
|
6 |
|a Effets intersensoriels.
|
| 650 |
|
7 |
|a Chemical senses
|2 fast
|
| 650 |
|
7 |
|a Food
|x Composition
|2 fast
|
| 650 |
|
7 |
|a Food
|x Sensory evaluation
|2 fast
|
| 650 |
|
7 |
|a Intersensory effects
|2 fast
|
| 700 |
1 |
|
|a Bolliet, David A.
|
| 700 |
1 |
|
|a Hayes, John E.
|
| 758 |
|
|
|i has work:
|a Chemesthesis (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGHH9qM8bbwkDChwfyG6YX
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|a McDonald, Shane T.
|t Chemesthesis: Chemical Touch in Food and Eating.
|d : Wiley, ©2016
|z 9781118951620
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4338810
|z Texto completo
|
| 938 |
|
|
|a EBL - Ebook Library
|b EBLB
|n EBL4338810
|
| 994 |
|
|
|a 92
|b IZTAP
|
