| Description |
1 online resource (x, 255 pages) : illustrations |
| Series |
Food science and technology ; 135 |
|
Food science and technology (Academic Press) ; 135.
|
| Contents |
Chapter 1 Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling / Linda M. Bartoshuk Katharine Fast Derek J. Snyder Valerie B. Duffy -- chapter 2 Progress in Human Bitter Phenylthiocarbamide Genetics / Danielle R. Reed -- chapter 3 Assessment of Different Methods for 6-n-Propylthiouracil Status Classification -- chapter 46 n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations -- chapter 5 Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity / Elba Cubero-Castillo Ann C. Noble -- chapter 6 A Current Perspective on Creaminess Perception and 6-n-PropyIthiouraciI Taster Status -- chapter 7 Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures -- chapter 86 n-PropyIthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk Current Evidence and Future Promise -- chapter 96 n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption -- chapter 10 Genetic Variation in Taste Potential Biomarker for Cardiovascular Disease Risk? -- chapter 11 6-n-PropyIthiouracil Taster Status Dietary Modifier, Marker, or Misleader? |
| Summary |
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, olfactio |
| Analysis |
Phenylthiocarbamide (PTC) |
|
6-n-propylthiouracil (PROP) |
|
PROP genetics |
|
PROP sensitivity |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Taste -- Congresses
|
|
Food -- Sensory evaluation -- Congresses
|
|
Food habits.
|
|
Food preferences.
|
|
Taste -- genetics
|
|
Feeding Behavior
|
|
Food Preferences
|
|
Phenylthiourea
|
|
Propylthiouracil
|
|
SOCIAL SCIENCE -- Anthropology -- Physical.
|
|
Food preferences
|
|
Food habits
|
|
Food -- Sensory evaluation
|
|
Taste
|
| Genre/Form |
proceedings (reports)
|
|
Conference papers and proceedings
|
|
Conference papers and proceedings.
|
|
Actes de congrès.
|
| Form |
Electronic book
|
| Author |
Prescott, John, 1954-
|
|
Tepper, Beverly J
|
| ISBN |
0824750756 |
|
9780824750756 |
|
0203023439 |
|
9780203023433 |
|
9781135539023 |
|
1135539022 |
|
9780824740870 |
|
0824740874 |
|
9781466542983 |
|
1466542985 |
|
