Chemical Touch in Food and Eating

Author: Shane T. McDonald,David A. Bolliet,John E. Hayes

Publisher: John Wiley & Sons

ISBN: 1118951646

Category: Technology & Engineering

Page: 312

View: 2313

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.
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Real Science, Great Cooks, and Good Food

Author: Jeff Potter

Publisher: "O'Reilly Media, Inc."

ISBN: 149192814X

Category: Cooking

Page: 488

View: 7268

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
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Author: Thomas F. Hofmann,Chi-Tang Ho,Wilhelm Pickenhagen

Publisher: An American Chemical Society Publication

ISBN: 9780841238527

Category: Science

Page: 289

View: 9100

Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view. This book is divided into four sections. The first section contains an overview chapter that reviews taste transduction and perception. Four chapters that discuss thebiochemistry of bitter, sweet, and pungent tastes follow the overview chapter. The second section begins with a chapter describing a new technique called taste dilution analysis, which uses the human tongue as a sensitive biosensor for tastants. This method was applied successfully to identify intense bitter taste and cooling compounds from Maillard reaction products.Structure-activity relationship and stability of newly discovered cyclic alpha-enamines cooling compounds are also discussed. The third section emphasizes peptides as taste-active compounds. The synthesis and activity of the most interesting glycoconjugates of glutamate as umami taste compounds are described. The last section discusses the factors such as viscosity on flavor perception.
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The Detection of Odors, Tastes, and Other Chemostimuli

Author: Frank Zufall,Steven D. Munger

Publisher: Academic Press

ISBN: 0128017864

Category: Science

Page: 430

View: 5418

Written by leaders in the field of chemosensation, Chemosensory Transduction provides a comprehensive resource for understanding the molecular mechanisms that allow animals to detect their chemical world. The text focuses on mammals, but also includes several chapters on chemosensory transduction mechanisms in lower vertebrates and insects. This book examines transduction mechanisms in the olfactory, taste, and somatosensory (chemesthetic) systems as well as in a variety of internal sensors that are responsible for homeostatic regulation of the body. Chapters cover such topics as social odors in mammals, vertebrate and invertebrate olfactory receptors, peptide signaling in taste and gut nutrient sensing. Includes a foreword by preeminent olfactory scientist Stuart Firestein, Chair of Columbia University’s Department of Biological Sciences in New York, NY. Chemosensory Transduction describes state-of-the-art approaches and key findings related to the study of the chemical senses. Thus, it serves as the go-to reference for this subject for practicing scientists and students with backgrounds in sensory biology and/or neurobiology. The volume will also be valuable for industry researchers engaged in the design or testing of flavors, fragrances, foods and/or pharmaceuticals. Provides a comprehensive overview for all chemosensory transduction mechanisms Valuable for academics focused on sensory biology, neurobiology, and chemosensory transduction, as well as industry researchers in new flavor, fragrance, and food testing Edited by leading experts in the field of olfactory transduction Focuses on mammals, but lower vertebrates and invertebrate model systems are also included
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Author: Susan G. Amara,Ernst Bamberg,Sergio Grinstein,Steven C. Hebert,Reinhard Jahn,W.J. Lederer,Roland Lill,Atsushi Miyajima,H. Murer,Stefan Offermanns,G. Schultz,M. Schweiger

Publisher: Springer Science & Business Media

ISBN: 3540282173

Category: Medical

Page: 80

View: 8727

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Applications for Military Personnel in Field Operations

Author: Bernadette M. Marriott

Publisher: National Academies

ISBN: N.A

Category: Health & Fitness

Page: 378

View: 4101

This volume examines the current state of knowledge concerning the influence of a hot environment on nutrient requirements of military personnel. A parallel concern is ensuring that performance does not decline as a result of inadequate nutrition. The committee provides a thorough review of the literature in this area and interprets the diverse data in terms of military applications. In addition to a focus on specific nutrient needs in hot climates, the committee considers factors that might change food intake patterns and therefore overall calories. Although concern for adequate nutrition for U.S. soldiers in Saudi Arabia prompted the initiation of this project, its scope includes the nutrient needs of individuals who may be actively working in both hot-dry and hot-moist climates.
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Author: Sol Silverman,Lewis R. Eversole,Edmond L. Truelove

Publisher: B.C. Decker

ISBN: 9781550091465

Category: Medical

Page: 381

View: 2414

This work is a classic textbook in the tradition ofCecil’s Essentials. The book is prepared to simplify patient evaluation and treatment, improve patient care and prevent complications. Organised into five sections, the text describes and illustrates a large number of oral diseases and conditions including pathologic and molecular correlates. It is designed to enable both students and practitioners to attain a final diagnosis and initiate the appropriate treatments.
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The Art and Science of What We Eat

Author: John McQuaid

Publisher: Simon and Schuster

ISBN: 1451685009

Category: Psychology

Page: 304

View: 6329

Draws on reports from kitchens, markets, farms, and laboratories to trace historical experiences of flavor while making predictions on how the sense of taste will evolve in coming decades.
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Author: Stephanie Clark,Michael Costello,MaryAnne Drake,Floyd Bodyfelt

Publisher: Springer Science & Business Media

ISBN: 9780387774084

Category: Technology & Engineering

Page: 576

View: 5696

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
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Author: Hendrik N. J. Schifferstein,Paul Hekkert

Publisher: Elsevier

ISBN: 9780080556789

Category: Psychology

Page: 688

View: 6861

Product Experience brings together research that investigates how people experience products: durable, non-durable, or virtual. In contrast to other books, the present book takes a very broad, possibly all-inclusive perspective, on how people experience products. It thereby bridges gaps between several areas within psychology (e.g. perception, cognition, emotion) and links these areas to more applied areas of science, such as product design, human-computer interaction and marketing. The field of product experience research will include some of the research from four areas: Arts, Ergonomics, Technology, and Marketing. Traditionally, each of these four fields seems to have a natural emphasis on the human (ergonomics and marketing), the product (technology) or the experience (arts). However, to fully understand human product experience, we need to use different approaches and we need to build bridges between these various fields of expertise. Most comprehensive collection of psychological research behind product design and usability Consistenly addresses the 3 components of human-product experience: the human, the product, and the experience International contributions from experts in the field
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Author: David X. Cifu

Publisher: Elsevier Health Sciences

ISBN: 0323280463

Category: Medical

Page: 1204

View: 381

Preceded by: Physical medicine and rehabilitation / [edited by] Randall L. Braddom. 4th ed. c2011.
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From Food to Perception

Author: Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon

Publisher: John Wiley & Sons

ISBN: 1118929411

Category: Medical

Page: 424

View: 3411

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
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Author: Connie W. Bales,Julie L. Locher,Edward Saltzman

Publisher: Springer

ISBN: 1493919296

Category: Medical

Page: 442

View: 7644

This is the new and fully revised third edition of the well-received text that is the benchmark book in the field of nutrition and aging. The editors (specialists in geriatric nutrition, medical sociology, and clinical nutrition, respectively) and contributors (a panel of recognized academic nutritionists, geriatricians, clinicians, and other scientists) have added a number of new chapters and have thoroughly updated the widely acclaimed second edition. This third edition provides fresh perspectives and the latest scientific and clinical developments on the interaction of nutrition with age-associated disease and provides practical, evidence-based options to enhance this at-risk population’s potential for optimal health and disease prevention. Chapters on a wide range of topics, such as the role of nutrition in physical and cognitive function, and coverage of an array of clinical conditions (obesity, diabetes, heart failure, cancer, kidney disease, osteoporosis), compliment chapters on food insecurity, anti-aging and nutritional supplements, making this third edition uniquely different from previous editions. Handbook of Clinical Nutrition and Aging, Third Edition, is a practical and comprehensive resource and an invaluable guide to nutritionists, physicians, nurses, social workers and others who provide health care for the ever-increasing aging population.
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From Fundamental Neuroscience Through to the Marketplace

Author: Betina Piqueras-Fiszman,Charles Spence

Publisher: Woodhead Publishing

ISBN: 008100351X

Category: Technology & Engineering

Page: 376

View: 9602

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
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A User's Guide to Our Most Neglected Sense

Author: Bob Holmes

Publisher: Random House

ISBN: 0753550792

Category: Cooking

Page: 320

View: 8100

Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He’s travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world’s few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what’s on your plate and in your glass. A fascinating and surprising exploration into a world of high-definition flavour.
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Author: Erika Kress-Rogers,Christopher J. B. Brimelow

Publisher: Woodhead Publishing

ISBN: 9781855735606

Category: Business & Economics

Page: 836

View: 6908

Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of "Instrumentation and Sensors for the Food Industry" quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.
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Author: Tamara Luti Rosenbaum Emir

Publisher: CRC Press

ISBN: 9781498755245

Category: Biochemistry

Page: 347

View: 8159

During the last two decades, there has been an explosion of research pertaining to the molecular mechanisms that allow for organisms to detect different stimuli that is an essential feature for their survival. Among these mechanisms, living beings need to be able to respond to different temperatures as well as chemical and physical stimuli. Thermally activated ion channels were proposed to be present in sensory neurons in the 1980s, but it was not until 1997 that a heat- and capsaicin- activated ion channel, TRPV1, was cloned and its function described in detail. This groundbreaking discovery led to the identification and characterization of several more proteins of the family of Transient Receptor Potential (TRP) ion channels. Intensive research has provided us with the atomic structures of some of these proteins, as well as understanding of their physiological roles, both in normal and pathological conditions. With chapters contributed by renowned experts in the field, Neurobiology of TRP Channels contains a state- of- the- art overview of our knowledge of TRP channels, ranging from structure to their functions in organismal physiology. Features: - Contains chapters on the roles of several TRP ion channels with a diversity of physiological functions, providing a complete picture of the widespread importance of these proteins. - Presents an overview of the structure of TRP channels, including the roles of these proteins in different physiological processes. - Discusses the roles of TRP channels in pathophysiological processes, further highlighting their importance. - Features several full color illustrations to allow the reader better comprehension of TRP channels. A volume in the Frontiers in Neuroscience series
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Author: Thomas V. Getchell

Publisher: Raven Press (ID)

ISBN: N.A

Category: Medical

Page: 883

View: 4374

Detailed reference to basic science & clinical aspects behavioral components effects of systemic diseases & drugs.
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Author: Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas

Publisher: Academic Press

ISBN: 0128025492

Category: Science

Page: 762

View: 5420

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity
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Author: R. Andrew Wilbey,J.E. Scott,Richard K. Robinson

Publisher: Springer Science & Business Media

ISBN: 1461558190

Category: Technology & Engineering

Page: 449

View: 567

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that covered the most recent developments with respect to lipid or protein chemistry, for example, but rather it was hoped that the text would reveal cheesemaking as a fascinating, and yet technically demanding, branch of dairy science. The fact that the author had some 50 years' experience of cheesemaking gave the book a very special character, in that the 'art' of the traditional cheesemaker emerged as a system that, in reality, had a strong scientific basis. Today, cheesemaking remains a blend of'art and science' for, while much cheese is made in computer-controlled factories relying on strict standard ization to handle the large volumes of milk involved, the production oftop quality cheese still relies on the innate skill of the cheesemaker. It was considered appropriate, therefore, that this revised edition ofCheesemaking Practice should include, at one end of the spectrum, details of the latest technology for curd handling and, at the other, simple recipes for the production of farmhouse cheeses. Obviously a student of dairy science will need to consult other texts in order to complete his/her knowledge of the cheesemaking process, but if this revised edition stimulates its readers to delve more deeply, then the task of updating the original manuscript will have been worthwhile.
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