Genetic Variation in Taste Sensitivity
Published on 10. February 2004
349 pages
978-0-203-02343-3 (ISBN)
Description
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-fromits descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.
More details
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
File size
2,24 MB
ISBN-13
978-0-203-02343-3 (9780203023433)
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
John Prescott | Beverly J. Tepper
Genetic Variation in Taste Sensitivity
Book
02/2004
1st Edition
CRC Press
€310.01
Article not available at the moment
Persons
John Prescott, James Cook University, Cairns, Queensland, Australia. Beverly J. Tepper, Rutgers University, New Brunswick, New Jersey, U.S.A.
Content
Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling Progress in Human Bitter Phenylthiocarbamide Genetics Assessment of Different Methods for 6-n-Propylthiouracil Status Classification 6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures 6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise 6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk? 6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker or Misleader? Index
