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Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott
| Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Sensory evaluation
Chemical senses Intersensory effects Food - Composition |
| ISBN |
1-118-95164-6
1-118-95162-X 1-118-95163-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References
CHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 4.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling 7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References CHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds 10.5 Discrimination testing with trigeminal compounds |
| Record Nr. | UNINA-9910137491503321 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott
| Chemesthesis : chemical touch in food and eating / / edited by Shane T. McDonald, David Bolliet, John Hayes ; foreword by John Prescott |
| Pubbl/distr/stampa | Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (406 p.) |
| Disciplina | 664.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Sensory evaluation
Chemical senses Intersensory effects Food - Composition |
| ISBN |
1-118-95164-6
1-118-95162-X 1-118-95163-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Table of Contents; List of contributors; Foreword; References; Preface; CHAPTER 1: Introduction: what is chemesthesis?; 1.1 A brief history; 1.2 What is its relevance today?; References; CHAPTER 2: Psychology of chemesthesis - why would anyone want to be in pain?; 2.1 Introduction and background; 2.2 Physiological differences: maybe they can't feel the burn?; 2.3 Effects of exposure on chemesthetic response (social); 2.4 Cognitive factors underlying chemesthetic response: state versus trait; 2.5 Benefits of liking; 2.6 Summary; References
CHAPTER 3: Spice and herb extracts with chemesthetic effects 3.1 Why plants have chemesthetic properties; 3.2 Hot pungent spices: capsicum species; 3.3 Other hot pungent spices; 3.4 Nasal heat spices; 3.5 Cooling spices; 3.6 Numbing spices; 3.7 Tingling spices; 3.8 Spice and herb extracts; 3.9 Regulatory control of spices and herb extracts with chemesthetic properties; 3.10 Advantages of spices, essential oils, and oleoresins; References; CHAPTER 4: Molecular mechanisms underlying the role of TRP channels in chemesthesis; 4.1 Introduction; 4.2 TRPM8; 4.3 TRPV1; 4.4 TRPA1 4.5 Concluding remarks Acknowledgments; References; CHAPTER 5: Anatomy and physiology of chemesthesis; 5.1 Introduction; 5.2 Anatomy; 5.3 Physiology; 5.4 Summary; References; CHAPTER 6: Types of chemesthesis I. Pungency and burn: historical perspectives, word usage, and temporal characteristics; 6.1 Introduction; 6.2 Language usage; 6.3 Differentiation from classical tastes; 6.4 Sensitization; 6.5 Acute psychophysical desensitization; 6.6 Chronic psychophysical desensitization; 6.7 Summary; References; CHAPTER 7: Types of chemesthesis II: Cooling 7.1 Consumers and oral perception: where chemesthesis contributes to flavor 7.2 Molecular structure and physiological cooling; 7.3 Physiological cooling outside of the oral cavity; 7.4 Usage and consumer perception; 7.5 Cooling compounds - the next steps; References; CHAPTER 8: Types of chemesthesis III. Tingling and numbing; 8.1 Introduction; 8.2 Tingle mechanisms; 8.3 Numbing (anaesthetic) mechanisms; 8.4 Tingle/numbing neural processing; 8.5 Psychophysical evaluations of tingle; 8.6 Psychophysical evaluations of numbing; 8.7 Summary; References CHAPTER 9: Interactions in chemesthesis: everything affects everything else 9.1 Introduction; 9.2 Coolants; 9.3 Sweet; 9.4 Salt; 9.5 Mouthfeel; 9.6 Astringency and bitterness; 9.7 Aroma (retronasal and orthonasal); 9.8 Conclusion; References; CHAPTER 10: Some like it hot! Sensory analysis of products containing chemesthetic compounds; 10.1 Introduction; 10.2 Overview of test approaches for sensory evaluation of chemesthetic compounds in consumer products; 10.3 The phenomena of sensitization and desensitization; 10.4 Testing products containing chemesthetic compounds 10.5 Discrimination testing with trigeminal compounds |
| Record Nr. | UNINA-9910813127303321 |
| Chichester, West Sussex, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical senses
| Chemical senses |
| Pubbl/distr/stampa | Oxford, U.K., : Oxford University Press |
| Disciplina | 612.86 |
| Soggetto topico |
Chemical senses
Senses and sensation Sensation Chémoréception Sens et sensations |
| Soggetto genere / forma | Periodicals. |
| Soggetto non controllato |
luktesans
smaksans |
| ISSN | 1464-3553 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910144156503321 |
| Oxford, U.K., : Oxford University Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemical senses
| Chemical senses |
| Pubbl/distr/stampa | Oxford, U.K., : Oxford University Press |
| Disciplina | 612.86 |
| Soggetto topico |
Chemical senses
Senses and sensation Sensation Chémoréception Sens et sensations |
| Soggetto genere / forma | Periodicals. |
| Soggetto non controllato |
luktesans
smaksans |
| ISSN | 1464-3553 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996214879803316 |
| Oxford, U.K., : Oxford University Press | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chemical senses and flavor
| Chemical senses and flavor |
| Pubbl/distr/stampa | [Oxford?], : Information Retrieval Ltd |
| Descrizione fisica | 1 online resource |
| Disciplina | 599/.01/82605 |
| Soggetto topico |
Chemical senses
Flavor Sensory evaluation Chemoreceptor Cells Receptors, Sensory Saveur Sens et sensations |
| Soggetto genere / forma | Periodical |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Chemical senses & flavour
Chemical senses and flavour |
| Record Nr. | UNISA-996532571103316 |
| [Oxford?], : Information Retrieval Ltd | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Chemistry of the sense of smell / / by Charles S. Sell
| Chemistry of the sense of smell / / by Charles S. Sell |
| Autore | Sell Charles S. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (471 p.) |
| Disciplina | 612.8/6 |
| Soggetto topico | Chemical senses |
| ISBN |
1-118-52298-2
1-118-52314-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Contents; Preface; Acknowledgments; Introduction; Chapter 1 Why Do We Have a Sense of Smell?; The Evolution of Olfaction; Good Food; Bad Food; Navigation; Danger Signals; Chemical Communication; Insect Pheromones; Vertebrate Pheromones?; Mammalian Pheromones?; Caveat; Communication in Plants; Micro-organism- and Parasite-Induced Communication; Human Olfaction in Context; Olfaction in the Context of the Senses; The Chemical Basis of All the Senses; Distinguishing Features of Smell as a Sense; Odour is not a Molecular Property; References; Chapter 2 The Mechanism of Olfaction
OverviewComparison with other Species; Differences between Insect and Human Olfaction; Differences between Fish and Mammalian Olfaction; Differences between Reptile and Mammalian Olfaction; Differences between Human Olfaction and that of Other Mammals; The Human Sense of Smell; Basic Anatomy of the Human Nose; The Olfactory Epithelium and the Olfactory Receptors; Body Position; Two Noses; Other Receptors in the Nose; Transport to the Olfactory Receptors; Nasal Airflow; Sniffing; The Olfactory Mucus; Odour-Binding Proteins; Nasal Metabolism Solubility Effects and Delivery of Odorants to ReceptorsDistribution of Olfactory Receptor Types Across the Olfactory Epithelium; Olfactory Receptors; Olfactory Receptors in Organs other than the Olfactory Epithelium; 7-Transmembrane G-Protein Coupled Receptors (GPCRs); The Extracellular Surface; The Transmembrane Region (TM) and the Ligand Binding Pocket (LBP); Modulation of GPCR Signalling by Other Cell Proteins; Summary Description of Olfactory Receptor Structure and Activation; Multiple Binding Sites; Olfactory Receptor Modelling; Receptive Ranges of Olfactory Receptors Receptor Amino Acid Sequence and Receptive RangeInteractions Between Odorants at the Receptor; Antagonism; Allosteric Modulation of GPCRs; Activation of the G-Protein; The Second Messenger System; Signal Shut-Down and Reset; Modulation of Elements of the Second Messenger Cascade; Olfactory Neuroprocessing; Basic Flow of Signal Processing; Input from Other Senses and Non-Sensory Sources; Techniques Used to Study Olfactory Neuroprocessing; Olfactory Sensory Neurons; The Olfactory Bulb; The Piriform Cortex; The Orbitofrontal Cortex; Other Higher Brain Centres; Brain Plasticity; Temporal Effects The Link from Molecular Structure to PerceptionOlfactory Fatigue, Adaptation and Habituation; Pattern Recognition; Mixtures; Binary Mixtures; The Subjectivity of Odour; Anosmia; Introduction; General Anosmia; Specific Anosmia; Overcoming Specific Anosmia; References; Chapter 3 Analysis and Characterisation of Odour; Chemical Analysis of Odour; Chemical Purity and Odour Purity; Measurement and Characterisation of Odour; Subjectivity of Odour; Techniques of Odour Measurement; Odour Character; Odour Threshold; Odour Intensity; Odour Tenacity; Odour Radiance, Bloom and Trail; Electronic Noses References |
| Record Nr. | UNINA-9910140397403321 |
Sell Charles S.
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemistry of the sense of smell / / by Charles S. Sell
| Chemistry of the sense of smell / / by Charles S. Sell |
| Autore | Sell Charles S. |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, , 2014 |
| Descrizione fisica | 1 online resource (471 p.) |
| Disciplina | 612.8/6 |
| Soggetto topico | Chemical senses |
| ISBN |
1-118-52298-2
1-118-52314-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Contents; Preface; Acknowledgments; Introduction; Chapter 1 Why Do We Have a Sense of Smell?; The Evolution of Olfaction; Good Food; Bad Food; Navigation; Danger Signals; Chemical Communication; Insect Pheromones; Vertebrate Pheromones?; Mammalian Pheromones?; Caveat; Communication in Plants; Micro-organism- and Parasite-Induced Communication; Human Olfaction in Context; Olfaction in the Context of the Senses; The Chemical Basis of All the Senses; Distinguishing Features of Smell as a Sense; Odour is not a Molecular Property; References; Chapter 2 The Mechanism of Olfaction
OverviewComparison with other Species; Differences between Insect and Human Olfaction; Differences between Fish and Mammalian Olfaction; Differences between Reptile and Mammalian Olfaction; Differences between Human Olfaction and that of Other Mammals; The Human Sense of Smell; Basic Anatomy of the Human Nose; The Olfactory Epithelium and the Olfactory Receptors; Body Position; Two Noses; Other Receptors in the Nose; Transport to the Olfactory Receptors; Nasal Airflow; Sniffing; The Olfactory Mucus; Odour-Binding Proteins; Nasal Metabolism Solubility Effects and Delivery of Odorants to ReceptorsDistribution of Olfactory Receptor Types Across the Olfactory Epithelium; Olfactory Receptors; Olfactory Receptors in Organs other than the Olfactory Epithelium; 7-Transmembrane G-Protein Coupled Receptors (GPCRs); The Extracellular Surface; The Transmembrane Region (TM) and the Ligand Binding Pocket (LBP); Modulation of GPCR Signalling by Other Cell Proteins; Summary Description of Olfactory Receptor Structure and Activation; Multiple Binding Sites; Olfactory Receptor Modelling; Receptive Ranges of Olfactory Receptors Receptor Amino Acid Sequence and Receptive RangeInteractions Between Odorants at the Receptor; Antagonism; Allosteric Modulation of GPCRs; Activation of the G-Protein; The Second Messenger System; Signal Shut-Down and Reset; Modulation of Elements of the Second Messenger Cascade; Olfactory Neuroprocessing; Basic Flow of Signal Processing; Input from Other Senses and Non-Sensory Sources; Techniques Used to Study Olfactory Neuroprocessing; Olfactory Sensory Neurons; The Olfactory Bulb; The Piriform Cortex; The Orbitofrontal Cortex; Other Higher Brain Centres; Brain Plasticity; Temporal Effects The Link from Molecular Structure to PerceptionOlfactory Fatigue, Adaptation and Habituation; Pattern Recognition; Mixtures; Binary Mixtures; The Subjectivity of Odour; Anosmia; Introduction; General Anosmia; Specific Anosmia; Overcoming Specific Anosmia; References; Chapter 3 Analysis and Characterisation of Odour; Chemical Analysis of Odour; Chemical Purity and Odour Purity; Measurement and Characterisation of Odour; Subjectivity of Odour; Techniques of Odour Measurement; Odour Character; Odour Threshold; Odour Intensity; Odour Tenacity; Odour Radiance, Bloom and Trail; Electronic Noses References |
| Record Nr. | UNINA-9910824489003321 |
|
Sell Charles S.
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemoreception in loggerhead sea turtles : an assessment of the feasibility of using chemical deterrents to prevent sea turtle interactions with longline fishing gear / / Amanda Southwood [and three others]
| Chemoreception in loggerhead sea turtles : an assessment of the feasibility of using chemical deterrents to prevent sea turtle interactions with longline fishing gear / / Amanda Southwood [and three others] |
| Autore | Southwood Amanda Leah <1971-> |
| Pubbl/distr/stampa | Honolulu, Hawaii : , : U.S. Department of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Pacific Islands Fisheries Science Center, , 2007 |
| Descrizione fisica | 1 online resource (i, 17 pages) : illustrations |
| Collana | NOAA technical memorandum NMFS-PIFSC |
| Soggetto topico |
Longlining (Fisheries) - Bycatches - Prevention - Technique
Bycatches (Fisheries) - Prevention - Technique Chemical senses Sea turtle fisheries - Management Sea turtles - Effect of fishing on Sea turtles - Conservation |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Chemoreception in loggerhead sea turtles |
| Record Nr. | UNINA-9910707767803321 |
Chemosensory perception
| Chemosensory perception |
| Pubbl/distr/stampa | New York, N.Y., : Springer New York, 2008-2022 |
| Descrizione fisica | 1 online resource |
| Disciplina | 612 |
| Soggetto topico |
Chemical senses
Sensory receptors Chemoreceptors - Physiology Sensory Receptor Cells |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Neuroscience |
| ISSN | 1936-5810 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Chem. Percept |
| Record Nr. | UNINA-9910142405403321 |
| New York, N.Y., : Springer New York, 2008-2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Chemosensory perception
| Chemosensory perception |
| Pubbl/distr/stampa | New York, N.Y., : Springer New York, 2008-2022 |
| Descrizione fisica | 1 online resource |
| Disciplina | 612 |
| Soggetto topico |
Chemical senses
Sensory receptors Chemoreceptors - Physiology Sensory Receptor Cells |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Neuroscience |
| ISSN | 1936-5810 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Chem. Percept |
| Record Nr. | UNISA-996206054403316 |
| New York, N.Y., : Springer New York, 2008-2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Soggetto topico
-
Chemical senses
(26)
- Flavor (10)
- Taste (6)
- Chemoreceptors (4)
- Sensory Receptor Cells (4)