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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 | ||
| ||
The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence
| The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence |
| Autore | Ho Cristy |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2008 |
| Descrizione fisica | 1 online resource (158 p.) |
| Disciplina | 629.28/304 |
| Altri autori (Persone) | SpenceCharles |
| Collana | Human factors in road and rail transport |
| Soggetto topico |
Automobile drivers - Psychology
Senses and sensation Intersensory effects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-317-02359-5
1-315-55542-5 1-281-76602-X 9786611766023 0-7546-8889-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Figures; List of Tables; Acknowledgements; Chapter 1 Introduction; Chapter 2 Driven to Distraction; Chapter 3 Driven to Listen; Chapter 4 The Auditory Spatial Cuing of Driver Attention; Chapter 5 The Vibrotactile Spatial Cuing of Driver Attention; Chapter 6 The Multisensory Perceptual versus Decisional Facilitation of Driving; Chapter 7 The Multisensory Spatial Cuing of Driver Attention; Chapter 8 Conclusions; References; Index |
| Record Nr. | UNINA-9910453189703321 |
Ho Cristy
|
||
| Boca Raton, Fla. : , : CRC Press, , 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence
| The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence |
| Autore | Ho Cristy |
| Pubbl/distr/stampa | Boca Raton, Fla. : , : CRC Press, , 2008 |
| Descrizione fisica | 1 online resource (158 p.) |
| Disciplina | 629.28/304 |
| Altri autori (Persone) | SpenceCharles |
| Collana | Human factors in road and rail transport |
| Soggetto topico |
Automobile drivers - Psychology
Senses and sensation Intersensory effects |
| ISBN |
1-317-02359-5
1-315-55542-5 1-281-76602-X 9786611766023 0-7546-8889-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Figures; List of Tables; Acknowledgements; Chapter 1 Introduction; Chapter 2 Driven to Distraction; Chapter 3 Driven to Listen; Chapter 4 The Auditory Spatial Cuing of Driver Attention; Chapter 5 The Vibrotactile Spatial Cuing of Driver Attention; Chapter 6 The Multisensory Perceptual versus Decisional Facilitation of Driving; Chapter 7 The Multisensory Spatial Cuing of Driver Attention; Chapter 8 Conclusions; References; Index |
| Record Nr. | UNINA-9910782225903321 |
|
Ho Cristy
|
||
| Boca Raton, Fla. : , : CRC Press, , 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence
| The multisensory driver : implications for ergonomic car interface design / / Cristy Ho & Charles Spence |
| Autore | Ho Cristy |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Aldershot, England ; ; Burlington, VT, : Ashgate, c2008 |
| Descrizione fisica | 1 online resource (158 p.) |
| Disciplina | 629.28/304 |
| Altri autori (Persone) | SpenceCharles |
| Collana | Human factors in road and rail transport |
| Soggetto topico |
Automobile drivers - Psychology
Senses and sensation Intersensory effects |
| ISBN |
1-317-02359-5
1-315-55542-5 1-281-76602-X 9786611766023 0-7546-8889-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Contents; List of Figures; List of Tables; Acknowledgements; Chapter 1 Introduction; Chapter 2 Driven to Distraction; Chapter 3 Driven to Listen; Chapter 4 The Auditory Spatial Cuing of Driver Attention; Chapter 5 The Vibrotactile Spatial Cuing of Driver Attention; Chapter 6 The Multisensory Perceptual versus Decisional Facilitation of Driving; Chapter 7 The Multisensory Spatial Cuing of Driver Attention; Chapter 8 Conclusions; References; Index |
| Record Nr. | UNINA-9910967154003321 |
|
Ho Cristy
|
||
| Aldershot, England ; ; Burlington, VT, : Ashgate, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman
| The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman |
| Autore | Spence Charles |
| Pubbl/distr/stampa | Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (439 p.) |
| Disciplina |
641.01
641.013 |
| Soggetto topico |
Gastronomy
Dinners and dining Food - Sensory evaluation Senses and sensation Intersensory effects |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-49102-5
1-118-49100-9 1-118-49094-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: Introducing the perfect meal Let the show commence: On the start of the perfect meal Tastes great, but what do we call it? The art and science of food description Plating and plateware: On the multisensory presentation of food Getting your hands on the food: Cutlery The multisensory perception of flavour Using surprise and sensory incongruity in a meal Looking for your perfect meal in the dark How important is atmosphere to the perfect meal? Technology at the dining table On the future of the perfect meal . |
| Record Nr. | UNINA-9910132164903321 |
|
Spence Charles
|
||
| Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman
| The perfect meal : the multisensory science of food and dining / / Charles Spence, Betina Piqueras-Fiszman |
| Autore | Spence Charles |
| Pubbl/distr/stampa | Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 |
| Descrizione fisica | 1 online resource (439 p.) |
| Disciplina |
641.01
641.013 |
| Soggetto topico |
Gastronomy
Dinners and dining Food - Sensory evaluation Senses and sensation Intersensory effects |
| ISBN |
1-118-49102-5
1-118-49100-9 1-118-49094-0 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Machine generated contents note: Introducing the perfect meal Let the show commence: On the start of the perfect meal Tastes great, but what do we call it? The art and science of food description Plating and plateware: On the multisensory presentation of food Getting your hands on the food: Cutlery The multisensory perception of flavour Using surprise and sensory incongruity in a meal Looking for your perfect meal in the dark How important is atmosphere to the perfect meal? Technology at the dining table On the future of the perfect meal . |
| Record Nr. | UNINA-9910677995003321 |
|
Spence Charles
|
||
| Chichester, England ; ; Oxford, England : , : Wiley-Blackwell, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
