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Flavor : from food to behaviors, wellbeing and health /
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multi...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, UK :
Woodhead Publishing is an imprint of Elsevier,
2016.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 299. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright Page; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One
- Food flavor release in humans; 1
- Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion; 1.1
- Introduction; 1.2
- Flavor compounds; 1.2.1
- Physicochemical and sensory properties of aroma compounds; 1.2.1.1
- Alcohols; 1.2.1.2
- Carbonyl compounds; 1.2.1.3
- Esters and lactones; 1.2.1.4
- Hydrocarbons; 1.2.1.5
- Sulfur and nitrogen compounds; 1.2.1.6
- Heterocyclic compounds
- 1.2.2
- Physicochemical and sensory properties of taste compounds1.2.2.1
- Mineral salts; 1.2.2.2
- Organic acids; 1.2.2.3
- Amino acids; 1.2.2.4
- Nucleotides; 1.2.2.5
- Mono- and disaccharides; 1.2.2.6
- Terpenoids; 1.2.2.7
- Peptides; 1.2.2.8
- Proteins; 1.2.2.9
- Other compounds; 1.3
- Interactions between flavor compounds and food matrix; 1.3.1
- Simple model systems; 1.3.1.1
- Lipids; 1.3.1.2
- Proteins; 1.3.1.3
- Carbohydrates; 1.3.1.4
- Other effects; 1.3.2
- Real foods; 1.4
- Release of flavor compounds during the in-mouth process as a function of oral physiology
- 1.4.1
- Dynamic aspects of in vivo aroma release and perception1.4.2
- Dynamic aspects of in vivo tastant release and perception; 1.5
- Modeling in vivo flavor release; 1.5.1
- Simulation of oral processing; 1.5.2
- Mechanistic modeling; 1.5.2.1
- Modeling aroma release; 1.5.2.2
- Modeling taste compounds release; 1.6
- Conclusions; References; 2
- How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more); 2.1
- Amniotic fluid, colostrum, and milk are olfactorily attractive to newborns; 2.2
- Evidence for transnatal chemosensory continuity
- 2.2.1
- Neonatal responses2.2.2
- Adult judgements; 2.2.3
- Summary; 2.3
- Physiological bases and chemical evidence for transnatal chemosensory continuity; 2.3.1
- Physiological bases; 2.3.2
- Chemical evidence; 2.3.3
- From chemical analyses to behavioral assays with newborns; 2.3.4
- Summary; 2.4
- Transnatal olfactory continuity-related predictions; 2.4.1
- Newborns should respond selectively to the odors of familiar amniotic fluid or milk; 2.4.2
- Transnatal chemosensory continuity should be maximal in the first postnatal days
- 2.4.3
- Transnatal chemosensory continuity cannot happen between amniotic fluid and artificial formula milks2.4.4
- Newborns should prefer the odor of conspecific milk over other learned odorants; 2.4.5
- Odor exposure in utero should lead to preference for the same odor ex utero; 2.4.6
- Exposure to an odor in utero should induce selective response to the same odor in milk; 2.4.7
- Disruption of transnatal olfactory continuity affects neonatal behavior and physiology
- 2.4.8
- Reverse transnatal chemosensory continuity: the fetus (and premature infant) should respond positively to mammary s ...