00956nam0 22002651i 450 UON0009743420231205102539.14620020107f |0itac50 baitaIT|||| |||||NarniMario Bigotti, Guido A. Mansuelli, Adriano PrandiRomaEdizioni D'Arte, [s.d.]426 p.ill. cmITRomaUONL000004BIGOTTIMarioUONV063227664088MANSUELLIGuido A.UONV058766205536PRANDIAdrianoUONV06322837563Edizioni D'ArteUONV260582650ITSOL20240220RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00097434SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI N 2 NARNI 001 SI MC 292 5 Narni1303433UNIOR06082nam 2201825z- 450 991055775160332120210501(CKB)5400000000045825(oapen)https://directory.doabooks.org/handle/20.500.12854/68686(oapen)doab68686(EXLCZ)99540000000004582520202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierTaste, Nutrition and HealthBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (350 p.)3-03928-444-4 3-03928-445-2 The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to which a food is accepted or rejected-and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.Biology, life sciencesbicsscFood & societybicsscResearch & information: generalbicsscacceptabilityadiposityadolescentsadultsaromaaromasastringencybasic tastesBDNFbiopsychosocialbitterbitternessbody mass indexbrain imagingburning sensationc-Foscaffeinated beveragescaffeinecandidate genecarbohydratecariesCATACD36childrenchoicechronic smokingcigarettesclassification methodcolorconsumercross-culturaldietdietary behaviorsdietotherapydysgeusiae-cigaretteseating behaviorEGCGelectrophysiological recording from human tongueEuropean childrenfamiliarityfat likingfat perceptionfat tastefMRIfood developmentfood intakefood likingfood neophobiafood preferencesgeneticsGlut-1grapefruitgustationGWAShalitosishedonichedonicsheritabilityindividual differencesintensityintraduodenal infusionintraileal infusionlikinglinoleic acidmemorymicrobiotan/anaringinnon-SS sicca syndromenutritionObesityolfactionoverweightphysical activitypolygenic risk scoreprebioticsprimary Sjögren's syndromePROPPROP tastingpsychophysical dose-responsepsychophysicsQUESTquestionnairesalivasaltsatietysensitivity to disgustsensitivity to punishmentsensorysensory attributessensory evaluationsex differencessmellsmell sensitivitystaircasesugar reductionsweetsweet likingsweet tastesweetenerssweetnesssweetness growth ratesweetness potencytastantstastetaste perceptiontaste preference questionnairetaste receptiontaste testteathresholdtobaccoumamivalidationvegetablesweight managementZif-268Biology, life sciencesFood & societyResearch & information: generalTepper Beverly Jedt1297617Barbarossa Iole TomassiniedtTepper Beverly JothBarbarossa Iole TomassiniothBOOK9910557751603321Taste, Nutrition and Health3024620UNINA