Chemesthesis : chemical touch in food and eating
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, New Jersey :
John Wiley & Sons
c2016
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| Subjects: |
Table of Contents:
- 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