Tepper Beverly J (21 results)

Hardcover. Condition: Very good +. First Edition. First Edition. Hardcover. 9 1/4" X 6". x, 255pp. Bound in glossy paper over boards. Mild shelf wear to covers, corners, and edges of binding. Pages are clean and unmarked. Binding is firm, tight, and sound. ABOUT THIS BOOK: 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-from its 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.(Publisher).…

Condition: New.

Condition: New.

Paperback. Condition: New.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Gut. 255 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07051 9780824740870 Sprache: Englisch Gewicht in Gramm: 550.

Condition: New.

Condition: New. In English.

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: New. New. book.

Hardcover. Condition: Good. Corporate library copy with minimal use or wear. Nice corners.

Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condition: New. TOS007392; Prescott, J. Genetic Variation in Taste Sensitivity (GENETICS, FOOD SCIENCE TASTE FOOD COOKING SCIENCE HUMAN.

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condition: New. Print on Demand.

Condition: New. Print on Demand.

Condition: New. PRINT ON DEMAND.

Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThe sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to w.…

Buch. Condition: Neu. Taste, Nutrition and Health | Buch | Gebunden | Englisch | 2020 | MDPI AG | EAN 9783039284443 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to which a food is accepted or rejected-and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.…