Fat Detection
Taste, Texture, and Post Ingestive Effects
Published on 14. September 2009
643 pages
978-1-4200-6776-7 (ISBN)
Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
More details
Series
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Researchers and students in endocrinology, neuroscience, dietary health, clinicians, including nutritionists and dieticians, and scientists from the food industry.
Illustrations
8 page/12 figure color insert, 50 s/w Abbildungen, 12 farbige Abbildungen, 31 s/w Tabellen
50 b/w images, 12 color images and 31 tables
File size
7,47 MB
ISBN-13
978-1-4200-6776-7 (9781420067767)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
09/2009
1st Edition
CRC Press
€297.61
Shipment within 15-20 days
Persons
Jean-Pierre Montmayeur, Centre National de la Recherche Scientifique, Dijon, FRANCE
Johannes le Coutre, Nestle Research Center, Lausanne, SWITZERLAND
Johannes le Coutre, Nestle Research Center, Lausanne, SWITZERLAND
Content
The Importance of Dietary Fat. The Taste of Fat: From Detection to Behaviour. Neural Representations of Dietary Fat Stimuli. The Sensory Appeal of the Fat-Rich Diet. Control of Food Intake as a Function of Fat. Genetic Factors Influencing Fat Preference and Metabolism. Lipids and Disease.
