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00000cam a2200000 7i4500 |
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20200707.0 |
| 008 |
170530s2016 nju eng |
| 020 |
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|a 9781118951736
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TX546
|b .C44 2016
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| 090 |
0 |
0 |
|a TX546
|b .C44 2016
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| 245 |
0 |
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|a Chemesthesis :
|b chemical touch in food and eating
|c edited by Shane T. McDonald, David A. Bolliet, John E. Hayes
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| 264 |
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1 |
|a Hoboken, New Jersey :
|b John Wiley & Sons
|c c2016
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| 300 |
|
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|a xviii, 293 pages :
|b illustration ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Introduction: what is chemesthesis? -- 2. Psychology of chemesthesis - why would anyone want to be in pain? -- 3. Spice and herb extracts with chemesthetic effects -- 4. Molecular mechanisms underlying the role of TRP channels in chemesthesis -- 5. Anatomy and physiology of chemesthesis -- 6. Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics -- 7. Types of chemesthesis II: Cooling -- 8. Types of chemesthesis III. Tingling and numbing -- 9. Interactions in chemesthesis: everything affects everything else -- 10. Some like it hot! Sensory analysis of products containing chemesthetic compounds -- 11. Analytical chemistry of chemesthetic compounds -- 12. Chemesthesis and health -- 13. On food and chemesthesis - food science and culinary perspectives -- 14. Overview of chemesthesis with a look to the future
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| 650 |
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0 |
|a Chemical senses
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| 650 |
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0 |
|a Food
|x Composition
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| 650 |
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0 |
|a Food
|x Sensory evaluation
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| 650 |
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0 |
|a Intersensory effects
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| 700 |
1 |
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|a Bolliet, David ,
|e editor
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| 700 |
1 |
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|a Hayes, John [
|q (John E.)] ,
|e editor
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| 700 |
1 |
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|a McDonald, Shane T. [
|q (Shane Thomas)] ,
|e editor
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| 999 |
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|a 1000170088
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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