| Description |
1 online resource |
| Series |
Woodhead Publishing series in food science, technology and nutrition ; number 299 |
|
Woodhead Publishing in food science, technology, and nutrition ; no. 299.
|
| Contents |
Cover; Title Page; Copyright Page; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One -- Food flavor release in humans; 1 -- Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion; 1.1 -- Introduction; 1.2 -- Flavor compounds; 1.2.1 -- Physicochemical and sensory properties of aroma compounds; 1.2.1.1 -- Alcohols; 1.2.1.2 -- Carbonyl compounds; 1.2.1.3 -- Esters and lactones; 1.2.1.4 -- Hydrocarbons; 1.2.1.5 -- Sulfur and nitrogen compounds; 1.2.1.6 -- Heterocyclic compounds |
|
1.2.2 -- Physicochemical and sensory properties of taste compounds1.2.2.1 -- Mineral salts; 1.2.2.2 -- Organic acids; 1.2.2.3 -- Amino acids; 1.2.2.4 -- Nucleotides; 1.2.2.5 -- Mono- and disaccharides; 1.2.2.6 -- Terpenoids; 1.2.2.7 -- Peptides; 1.2.2.8 -- Proteins; 1.2.2.9 -- Other compounds; 1.3 -- Interactions between flavor compounds and food matrix; 1.3.1 -- Simple model systems; 1.3.1.1 -- Lipids; 1.3.1.2 -- Proteins; 1.3.1.3 -- Carbohydrates; 1.3.1.4 -- Other effects; 1.3.2 -- Real foods; 1.4 -- Release of flavor compounds during the in-mouth process as a function of oral physiology |
|
1.4.1 -- Dynamic aspects of in vivo aroma release and perception1.4.2 -- Dynamic aspects of in vivo tastant release and perception; 1.5 -- Modeling in vivo flavor release; 1.5.1 -- Simulation of oral processing; 1.5.2 -- Mechanistic modeling; 1.5.2.1 -- Modeling aroma release; 1.5.2.2 -- Modeling taste compounds release; 1.6 -- Conclusions; References; 2 -- How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more); 2.1 -- Amniotic fluid, colostrum, and milk are olfactorily attractive to newborns; 2.2 -- Evidence for transnatal chemosensory continuity |
|
2.2.1 -- Neonatal responses2.2.2 -- Adult judgements; 2.2.3 -- Summary; 2.3 -- Physiological bases and chemical evidence for transnatal chemosensory continuity; 2.3.1 -- Physiological bases; 2.3.2 -- Chemical evidence; 2.3.3 -- From chemical analyses to behavioral assays with newborns; 2.3.4 -- Summary; 2.4 -- Transnatal olfactory continuity-related predictions; 2.4.1 -- Newborns should respond selectively to the odors of familiar amniotic fluid or milk; 2.4.2 -- Transnatal chemosensory continuity should be maximal in the first postnatal days |
|
2.4.3 -- Transnatal chemosensory continuity cannot happen between amniotic fluid and artificial formula milks2.4.4 -- Newborns should prefer the odor of conspecific milk over other learned odorants; 2.4.5 -- Odor exposure in utero should lead to preference for the same odor ex utero; 2.4.6 -- Exposure to an odor in utero should induce selective response to the same odor in milk; 2.4.7 -- Disruption of transnatal olfactory continuity affects neonatal behavior and physiology |
|
2.4.8 -- Reverse transnatal chemosensory continuity: the fetus (and premature infant) should respond positively to mammary s .. |
| Summary |
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior |
| Notes |
Includes index |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (ScienceDirect, viewed June 9, 2016) |
| Subject |
Flavor
|
|
Flavor -- Biotechnology.
|
|
Taste disorders.
|
|
Food habits.
|
|
Food science.
|
|
Taste -- physiology
|
|
Taste Perception -- physiology
|
|
Taste Disorders
|
|
Food Technology
|
|
Feeding Behavior
|
|
Taste disorders
|
|
Food habits
|
|
Flavor
|
|
Flavor -- Biotechnology
|
| Form |
Electronic book
|
| Author |
Etiévant, P. (Patrick), editor.
|
|
Guichard, Elisabeth, editor
|
|
Salles, Christian, editor
|
|
Voilley, Andrée., editor.
|
| ISBN |
9780081003008 |
|
0081003005 |
|
