 |
|
| PERCEPTION OF COMPLEX SMELLS AND TASTES
| |
| | |
|
|
To order this title, and for more information, click here
Edited By
David Laing, CSIRO Division of Food Processing, Sydney, Australia
William Cain, John B. Pierce Foundation Laboratory, New Haven, Connecticut, U.S.A.
Robert McBride, CSIRO Division of Food Processing, Sydney, Australia
Barry Ache, University of Florida, U.S.A.
Description
This book disseminates the latest information on how humans, animals, insects, and marine life perceive complex odors and tastes. It tells
how they use the information from these mixtures to analyze the food they eat, safety of their environment, reproductive status of partners,
and how they respond to these complex stimuli.
Audience
Food institutes, food and beverage industry, and flavor and fragrance industry.
Contents
Complexity of Natural Mixtures and Their Perception: G. Epple, A. Belcher, K.L. Greenfield, I. K*auuderling, K. Nordstrom, and A.B. Smith
III, Scent Mixtures Used as Social Signals in Two Primates Species: Saguinus Fuscicollis and Saguinus O. Oedipus. W.E.S. Carr, H.G. Trapido-Rosenthal,
and R.A. Gleeson, Stimulants of Feeding Behavior in Marine Organisms: Receptor and Perireceptor Events Provide Insight into Mechanisms
of Mixture Interactions. Physiology of Mixture Perception: R.J. O'Connell and R.P. Akers, Responses of Insect Olfactory Receptor Neurons
to Biologically Relevant Mixtures. C.D. Derby, M.-N. Girardot, P.C. Daniel, and J.B. Fine-Levy, Olfactory Discrimination of Mixtures:
Behavioral, Electrophysiological, and Theoretical Studies Using the Spiny Lobster Panulirus argus. J. Atema, P. Borroni, B. Johnson,
R. Voigt, and L. Handrich, Adaptation and Mixture Interactions in Chemoreceptor Cells: Mechanisms for Diversity and Contrast Enhancement.
B.W. Ache, Central and Peripheral Bases for Mixture Suppression in Olfaction: A Crustacean Model. J.G. Brand, B.P. Bryant, D.L. Kalinoski,
and R.H. Cagan, Receptor Site Specificity in Taste and Implications for Mixture Reception. M.E. Frank, Processing of Mixtures of Stimuli
with Different Tastes by Primary Mammalian Taste Neurons. D.V. Smith, Neural and Behavioral Mechanisms of Taste Mixture Perception in
Mammals. Human Perception of Mixtures: M.D. Rabin and W.S. Cain, Attention and Learning in the Perception of Odor Mixtures. D.G. Laing,
The Role of Physicochemical and Neural Factors in the Perception of Odor Mixtures. P. Laffort, Models for Describing Intensity Interaction
in Odor Mixtures: A Reappraisal. J.H.A. Kroeze, Is Taste Mixture Suppression a Peripheral or Central Event? J.E.R. Frijters and C. De
Graaf, Modeling Taste Mixture Interactions in Equiratio Mixtures. R.L. McBride, Three Models for Taste Mixtures. Interactions of the
Chemical Senses: D.E. Hornung and M.P. Enns, Separating the Contributions of Smells and Tastes in Flavor Perception. H.T. Lawless and
D.A. Stevens, Mixtures of Oral Chemical Irritants. Index.
| Bibliographic details |
Hardbound, 322 pages, publication date: JUN-1989
ISBN-13: 978-0-12-042990-5
ISBN-10: 0-12-042990-X
Imprint: ACADEMIC PRESS
|
| Price and Ordering |
Price:
USD 220
GBP 138
EUR 205
|  |
Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
|
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
|
092/900
Last update: 4 Sep 2009
|
|
| |
| | |
|
|
| |
Home | Elsevier Sites | Privacy Policy | Terms and Conditions | Feedback | Site Map | A Reed Elsevier Company