Chemosensory Systems In Mammals Fishes And Insects
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| Author | : Wolfgang Meyerhof |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 272 |
| Release | : 2009-04-23 |
| Genre | : Science |
| ISBN | : 3540699198 |
The sense of smell has an essential role in locating food, detecting predators, navigating, and communicating social information. Accordingly, the olfactory system has evolved complex repertoires of receptors to face these problems. Although the sense of taste has less far-reaching tasks, they are every bit as essential for the animals well-being, allowing it to reject toxic materials and to select nutritionally valuable food. The last decade has seen a massive advance in understanding the molecular logic of chemosensory information processing, beyond that already achieved in the rst few years following Linda Bucks discovery of odorant receptors. Shortly afterwards, the major principles of olfactory representation had been established in mammals as the one neuron/ one receptor rule and the convergence of neurons, which express the same receptor, onto individual modules in the olfactory bulb. In recent years, such studies have been extended to lower vertebrates, including shes and other phyla, i. e. , arthropods, worms, and insects, showing both the general validity of these concepts and some exceptions to the rule. In parallel, hallmarks of the molecular logic of taste sensation have been deciphered and found to differ in interesting ways from those of smell sensation.
| Author | : Wolfgang Meyerhof |
| Publisher | : Springer |
| Total Pages | : 262 |
| Release | : 2009-08-29 |
| Genre | : Science |
| ISBN | : 9783540866169 |
The sense of smell has an essential role in locating food, detecting predators, navigating, and communicating social information. Accordingly, the olfactory system has evolved complex repertoires of receptors to face these problems. Although the sense of taste has less far-reaching tasks, they are every bit as essential for the animals well-being, allowing it to reject toxic materials and to select nutritionally valuable food. The last decade has seen a massive advance in understanding the molecular logic of chemosensory information processing, beyond that already achieved in the rst few years following Linda Bucks discovery of odorant receptors. Shortly afterwards, the major principles of olfactory representation had been established in mammals as the one neuron/ one receptor rule and the convergence of neurons, which express the same receptor, onto individual modules in the olfactory bulb. In recent years, such studies have been extended to lower vertebrates, including shes and other phyla, i. e. , arthropods, worms, and insects, showing both the general validity of these concepts and some exceptions to the rule. In parallel, hallmarks of the molecular logic of taste sensation have been deciphered and found to differ in interesting ways from those of smell sensation.
| Author | : Michel Aliani |
| Publisher | : John Wiley & Sons |
| Total Pages | : 286 |
| Release | : 2017-03-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1118590236 |
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.
| Author | : Gail Vance Civille |
| Publisher | : CRC Press |
| Total Pages | : 564 |
| Release | : 2024-09-16 |
| Genre | : Science |
| ISBN | : 1040112919 |
The sixth edition of this classic text brings sensory evaluation to life for new students and experienced professionals alike. A full array of sensory methods is covered – including descriptive techniques, discrimination testing, and consumer research, plus guidance on test design, statistical analysis, and how to translate results into insights for actionable decisions. Like its predecessors, Sensory Evaluation Techniques, Sixth Edition gives a clear and concise presentation of practical solutions, accepted methods, and standard practices, in addition to advanced techniques. What’s new in the sixth edition: An expanded chapter on Sensory Physiology, including recent research on individual differences in perception A thorough discussion of Thurstonian theory and its application to discrimination methods, including the Tetrad Test New sections on technology in sensory evaluation, including a discussion of software options for data collection Improved & updated case studies to aid learning comprehension Updated appendices for Spectrum Method attributes, references, and scales Updated references Online supplemental content Sensory Evaluation Techniques remains a practical, relevant, and flexible resource, providing how-to information for a wide variety of users in industry, government, and academia who need the most current information to conduct effective sensory research. It also supplies students with the necessary theoretical background in sensory evaluation methods, applications, and interpretations.
| Author | : Richard L. Doty |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1284 |
| Release | : 2015-05-22 |
| Genre | : Medical |
| ISBN | : 1118969367 |
The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.
| Author | : Bettina Wolf |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 361 |
| Release | : 2022-02-02 |
| Genre | : Medical |
| ISBN | : 1788017153 |
This is the first book for some years that provides a comprehensive overview of food oral processing including the biomechanics of swallowing, the biophysics of mouthfeel and texture as well as the biochemistry of flavours and how food microstructures can be manipulated.
| Author | : Indrakant K. Singh |
| Publisher | : Springer Nature |
| Total Pages | : 474 |
| Release | : 2021-01-18 |
| Genre | : Science |
| ISBN | : 981152467X |
As food producers, plants are constantly under attack by insects. Over the course of evolution, plants have not only developed a sophisticated defense apparatus but have also refined biochemical defense mechanisms to protect themselves, thereby maintaining the ecological balance. Plant-pest interactions induce an elaborate array of reactions involving the release of volatile compounds, effector and signaling molecules, trans-membrane proteins, and a variety of enzymes and hormones. This book offers a comprehensive guide to the strategies that plants employ against insects and other pests to ensure their continued survival. Addressing an important gap in the literature, it shares the latest findings in the field of plant–pest interactions for a broad audience. Providing an overview of the current state of knowledge on plant-pest interactions and their role in the genetic improvement of crops, it offers an essential guide for researchers and professionals in the fields of agriculture, plant pathology, entomology, cell biology, molecular biology and genetics.
| Author | : James M. Rippe |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 389 |
| Release | : 2014-02-21 |
| Genre | : Medical |
| ISBN | : 1489980776 |
The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. These potential effects span not only important scientific questions, but are also of great interest to media, the public and potentially even regulatory bodies. Fructose, High Fructose Corn Syrup, Sucrose and Health serves as a critical resource for practice-oriented physicians, integrative healthcare practitioners, academicians involved in the education of graduate students and post-doctoral fellows, and medical students, interns and residents, allied health professionals and nutrition researchers, registered dietitians and public health professions who are actively involved in providing data-driven recommendations on the role of sucrose, HFCS, glucose, fructose and non-nutritive sweeteners in the health of their students, patients and clients. Comprehensive chapters discuss the effects of both nutritive and non-nutritive sweeteners on appetite and food consumption as well as the physiologic and neurologic responses to sweetness. Chapter authors are world class, practice and research oriented nutrition authorities, who provide practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics of fructose, high fructose corn syrup and sucrose biochemistry and examine the consequences of acute and chronic consumption of these sweeteners in the diets of young children through to adolescence and adulthood. Fructose, High Fructose Corn Syrup, Sucrose and Health fills a much needed gap in the literature and will serve the reader as the most authoritative resource in the field to date.
| Author | : Kelly D. Brownell |
| Publisher | : Oxford University Press |
| Total Pages | : 487 |
| Release | : 2012-08-02 |
| Genre | : Psychology |
| ISBN | : 0199908214 |
Can certain foods hijack the brain in ways similar to drugs and alcohol, and is this effect sufficiently strong to contribute to major diseases such as obesity, diabetes, and heart disease, and hence constitute a public health menace? Terms like "chocoholic" and "food addict" are part of popular lore, some popular diet books discuss the concept of addiction, and there are food addiction programs with names like Food Addicts in Recovery Anonymous. Clinicians who work with patients often hear the language of addiction when individuals speak of irresistible cravings, withdrawal symptoms when starting a diet, and increasing intake of palatable foods over time. But what does science show, and how strong is the evidence that food and addiction is a real and important phenomenon? Food and Addiction: A Comprehensive Handbook brings scientific order to the issue of food and addiction, spanning multiple disciplines to create the foundation for what is a rapidly advancing field and to highlight needed advances in science and public policy. The book assembles leading scientists and policy makers from fields such as nutrition, addiction, psychology, epidemiology, and public health to explore and analyze the scientific evidence for the addictive properties of food. It provides complete and comprehensive coverage of all subjects pertinent to food and addiction, from basic background information on topics such as food intake, metabolism, and environmental risk factors for obesity, to diagnostic criteria for food addiction, the evolutionary and developmental bases of eating addictions, and behavioral and pharmacologic interventions, to the clinical, public health, and legal and policy implications of recognizing the validity of food addiction. Each chapter reviews the available science and notes needed scientific advances in the field.
| Author | : Nicolas Bordenave |
| Publisher | : John Wiley & Sons |
| Total Pages | : 339 |
| Release | : 2018-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 111882315X |
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
