Mouthfeel : how texture makes taste /

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Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemi...

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Bibliographic Details
Call Number:Libro Electrónico
Main Authors: Mouritsen, Ole G. (Author), Styrbæk, Klavs (Author)
Other Authors: Johansen, Mariela (Translator)
Format: Electronic eBook
Language:Inglés
Danés
Published: New York : Columbia University Press, [2017]
Series:Arts and traditions of the table.
Subjects:
Food texture.
Taste.
Food > Sensory evaluation.
Food preferences.
Cooking.
Food.
Food
Taste
Food Preferences
Aliments > Texture.
Goût.
Aliments > Analyse sensorielle.
Préférences alimentaires.
Aliments.
taste (senses)
food.
TECHNOLOGY & ENGINEERING > Food Science.
Cooking
Food preferences
Food > Sensory evaluation
Food texture
Cookbook
cookbooks.
Cookbooks
Cookbooks.
Livres de cuisine.
Online Access:Texto completo
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Mouthfeel : how texture makes taste /
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