Food intake and chemical senses
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Food intake and chemical senses [papers] by International Symposium on Food Intake and Chemical Senses Fukuoka, Japan 1976.

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Published by University Park Press in Baltimore .
Written in English

Subjects:

  • Chemical senses -- Congresses.,
  • Ingestion -- Congresses.

Book details:

Edition Notes

Statementedited by Yasuji Katsuki ... [et al.].
ContributionsKatsuki, Yasuji, 1905-, International Union of Physiological Sciences. Commission on Food and Fluid Intake., International Union of Physiological Sciences. Commission on Olfaction and Taste.
Classifications
LC ClassificationsQP455 .I55 1976
The Physical Object
Paginationxx, 614 p., [1] leaf of plate :
Number of Pages614
ID Numbers
Open LibraryOL4558086M
ISBN 100839112335
LC Control Number77028509

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This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine . The chemical senses taste and smell play an important role in food choice and food intake. From a number of recent studies, it is clear that the sense of taste works as a macronutrient sensor in foods. Intensities of sweetness, savouriness and saltiness are related to the sugar/carbohydrate content, the protein content and the salt content of by: 1. Abstract. The chemical senses taste and smell play an important role in food choice and food intake. From a number of recent studies, it is clear that the sense of taste works as a macronutrient sensor in foods. Intensities of sweetness, savouriness and saltiness are related to the sugar/carbohydrate content, the protein content and the salt content of by: 1. Book Part: Publisher: Wiley-Blackwell: Abstract: The chemical senses taste and smell play an important role in food choice and food intake. From a number of recent studies, it is clear that the sense of taste works as a macronutrient sensor in by: 1.

Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in Price: $ Food choice and food intake are guided by both sensory and metabolic processes. The senses of taste and smell play a key role in the sensory effects on choice and intake. Request PDF | Chemical Senses | The ability to detect odors from foods is an important appetite stimulant, which often initiates secretion of digestive juices. Aversive reactions | Find, read Author: Martin Kohlmeier.

Chemical Food Safety: A Scientist's Perspective introduces readers to the science of risk assessment as applied to food safety and offers relevant, current information on research and statistics, chemicals, biotechnology issues, and emerging diseases that challenge the risk assessment strategies of toxicology and microbiology.. Riviere investigates the potential health consequences of Author: J. Edmond Riviere. Indeed, in most organisms, the chemical senses play a pivotal role in locating food, discriminating acceptable foods from those that are toxic, motivating food intake (that is, regulating appetite), as well as regulating the aspects of social behavior that are critical for by: 1.   The profound lost of olfactory functions in persons with Alzheimer disease accentuate the problem of inadequate food intake and disease progression. KEYWORDS: Alzheimer disease, chemical senses, neuroimaging, older adultsCited by: xii, pages Based on proceedings of the meeting held at Cornell University in June, Includes bibliographical references and index Introductory remarks / John R. Brobeck -- Chemical senses in the invertebrates / Edward S. Hodgson -- The chemical senses and food intake in the lower vertebrates / John E. Bardach -- Some aspects of chemoreception in human nutrition / Rose Marie Pangborn.