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020 a| 9780081002957;

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130 0 a| Flavor (Etiévant)?| UNAUTHORIZED;

245 10 a| Flavorh| [electronic resource] :b| from food to behaviors, wellbeing and health /c| edited by Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley.;

260 a| Amsterdam :b| Woodhead Publishing,c| [2016];

300 a| xxviii, 430 pages :b| illustrations ;c| 24 cm.;

490 1 a| Woodhead Publishing series in food science, technology and nutrition ;v| number 299;

500 a| Sequel to Flavour in food / edited by Andree Voilley and Patrick Etievant. 2006.;

504 a| Includes bibliographical references and index.;

506 a| Available only to authorized users.;

538 a| Mode of access: World Wide Web;

650 12 a| Tastex| physiology0| https://id.nlm.nih.gov/mesh/D013649Q000502=| ^A922973;

650 22 a| Taste Perceptionx| physiology0| https://id.nlm.nih.gov/mesh/D055697Q000502=| ^A1337589;

650 22 a| Taste Disorders0| https://id.nlm.nih.gov/mesh/D013651=| ^A956717;

650 22 a| Food Technology0| https://id.nlm.nih.gov/mesh/D005524=| ^A948653;

650 22 a| Feeding Behavior0| https://id.nlm.nih.gov/mesh/D005247=| ^A919529;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Etiévant, P.q| (Patrick)?| UNAUTHORIZED;

700 1 a| Guichard, Elisabeth,d| 1956-?| UNAUTHORIZED;

700 1 a| Salles, Christian.?| UNAUTHORIZED;

700 1 a| Voilley, Andrée.?| UNAUTHORIZED;

730 0 i| Sequel to (work):a| Flavour in food.?| UNAUTHORIZED;

830 0 a| Woodhead Publishing in food science, technology, and nutrition ;v| no. 299.x| 2042-8049=| ^A700104;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2016 [EBCABS16]u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780081002957;

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Flavor from food to behaviors, wellbeing and health / edited by Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley.

Format	Electronic
Publication Info	Amsterdam : Woodhead Publishing, [2016]
Description	xxviii, 430 pages : illustrations ; 24 cm.
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences 2016 [EBCABS16]
Subjects	Taste--physiology. Taste Perception--physiology. Taste Disorders Food Technology Feeding Behavior

Other author/creator	Etiévant, P. (Patrick)
Other author/creator	Guichard, Elisabeth, 1956-
Other author/creator	Salles, Christian.
Other author/creator	Voilley, Andrée.
Uniform title	Flavor (Etiévant)
Series	Woodhead Publishing series in food science, technology and nutrition ; number 299 Woodhead Publishing in food science, technology, and nutrition ; no. 299. 2042-8049 ^A700104
Contents	Machine generated contents note: 1. Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion -- 1.1. Introduction / Elisabeth Guichard / Christian Salles -- 1.2. Flavor compounds / Elisabeth Guichard / Christian Salles -- 1.3. Interactions between flavor compounds and food matrix / Elisabeth Guichard / Christian Salles -- 1.4. Release of flavor compounds during the in-mouth process as a function of oral physiology / Elisabeth Guichard / Christian Salles -- 1.5. Modeling in vivo flavor release / Elisabeth Guichard / Christian Salles -- 1.6. Conclusions / Elisabeth Guichard / Christian Salles -- References / Elisabeth Guichard / Christian Salles -- 2. How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more) / Elisabeth Guichard / Christian Salles -- 2.1. Amniotic fluid, colostrum, and milk are olfactorily attractive to newborns / Benoist Schaal -- 2.2. Evidence for transnatal chemosensory continuity / Benoist Schaal -- 2.3. Physiological bases and chemical evidence for transnatal chemosensory continuity / Benoist Schaal -- 2.4. Transnatal olfactory continuity-related predictions / Benoist Schaal -- 2.5. Conclusion: more predictions, contradictions, and other inclusive adaptive options / Benoist Schaal -- Acknowledgments / Benoist Schaal -- References / Benoist Schaal -- 3. Olfactory perception and integration / Benoist Schaal -- 3.1. Introduction / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.2. Peripheral odorant processing: everything begins in the nose / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.3. OB odorant processing / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.4. The piriform cortex: birth of the odorant percept / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.5. Plasticity mechanisms at the peripheral and OB levels / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.6. Genetic, gender, and ageing variations in the olfactory system performances / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.7. Olfactory function under neurohormonal controls (other than these involved in metabolic status) / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 3.8. Conclusion / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- Abbreviations / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- References / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 4. Taste perception and integration / Patricia Duchamp-Viret / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly -- 4.1. Introduction / Loic Briand / Christian Salles -- 4.2. Tasting molecules / Loic Briand / Christian Salles -- 4.3. Physiology of taste / Loic Briand / Christian Salles -- 4.4. Integration of taste perception / Loic Briand / Christian Salles -- 4.5. Taste-taste interaction / Loic Briand / Christian Salles -- 4.6. Conclusions and future trends / Loic Briand / Christian Salles -- References / Loic Briand / Christian Salles --
Contents	Note continued: 5. Multimodal interactions / Loic Briand / Christian Salles -- 5.1. Introduction / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- 5.2. Multimodal interactions within the chemical senses / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- 5.3. Interactions between aroma, taste and texture / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- 5.4. Conclusion: multimodal interactions and food innovation / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- References / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- 6. Flavor: Brain processing / Thierry Thomas-Dangum / Charlotte Sinding / Carole Tournier / Anne Saint-Eve -- 6.1. Introduction / Edmund T. Rolls -- 6.2. Flavor processing in the primate brain / Edmund T. Rolls -- 6.3. Flavor processing in the human brain: functional neuroimaging / Edmund T. Rolls -- 6.4. Beyond the reward value of flavor to decision-making / Edmund T. Rolls -- 6.5. Synthesis / Edmund T. Rolls -- Acknowledgments / Edmund T. Rolls -- References / Edmund T. Rolls -- 7. Holistic perception and memorization of flavor / Edmund T. Rolls -- 7.1. Introduction / Richard J. Stevenson -- 7.2. Holistic flavor perception / Richard J. Stevenson -- 7.3. Memorization of flavor / Richard J. Stevenson -- 7.4. General discussion / Richard J. Stevenson -- References / Richard J. Stevenson -- 8. Prediction of perception using structure-activity models / Richard J. Stevenson -- 8.1. Introduction / Anne Tromelin -- 8.2. Approaches to predict activities and properties of organic molecules from their molecular structures / Anne Tromelin -- 8.3. Search of links between molecular structure and flavor perception / Anne Tromelin -- 8.4. Conclusions / Anne Tromelin -- References / Anne Tromelin -- 9. Genetic basis of flavor sensitivity and food preferences / Anne Tromelin -- 9.1. Introduction to individual food preferences / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 9.2. Bitter taste / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 9.3. Genetic variation in other taste modalities / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 9.4. Other orosensory properties / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 9.5. Food-related odors and genetic variation / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 9.6. Summary and conclusions / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- References / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari --
Contents	Note continued: 10. Mechanisms involved in the control of feeding behavior in relation to food flavor / Hoppu Ulla / Knaapila Antti / Laaksonen Oskar / Sandell Mari -- 10.1. Introduction / Dominique Valentin / Luc Pénicaud / Laurent Brondel -- 10.2. Homeostatic factors / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- 10.3. Hedonic factors / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- 10.4. Cognitive factors / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- 10.5. Conclusions / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- Acknowledgments / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- References / Luc Pénicaud / Dominique Valentin / Laurent Brondel -- 11. Flavor perception and satiation / Dominique Valentin / Luc Pénicaud / Laurent Brondel -- 11.1. Introduction / Ciarán G. Forde -- 11.2. Impact of food odor on food intake and satiation / Ciarán G. Forde -- 11.3. Impact of taste on food intake and satiation / Ciarán G. Forde -- 11.4. Impact of food texture on food intake / Ciarán G. Forde -- 11.5. Conclusions and future perspectives: using flavor to design reduced calorie foods / Ciarán G. Forde -- References / Ciarán G. Forde -- 12. Familiarity, monotony, or variety: the role of flavor complexity in food intake / Ciarán G. Forde -- 12.1. Introduction / E.P. Köster / J. Mojet -- 12.2. Perceived complexity: definition and measurement / E.P. Köster / J. Mojet -- 12.3. Familiarity and variety as concepts / E.P. Köster / J. Mojet -- 12.4. Theories predicting the development of product appreciation over time / E.P. Köster / J. Mojet -- 12.5. Learning experience, culture, and the formation and development of optimal complexity of the consumer with experience and age / E.P. Köster / J. Mojet -- 12.6. Practical implications for product development and marketing / E.P. Köster / J. Mojet -- 12.7. Conclusions / E.P. Köster / J. Mojet -- References / E.P. Köster / J. Mojet -- 13. Relationships between early flavor exposure, and food acceptability and neophobia / E.P. Köster / J. Mojet -- 13.1. Introduction / Sophie Nicklaus -- 13.2. Early flavor exposure / Sophie Nicklaus -- 13.3. Influence of early flavor exposure on the development of food preferences / Sophie Nicklaus -- 13.4. Relationships between flavor exposure, flavor preferences and neophobia / Sophie Nicklaus -- 13.5. Conclusions / Sophie Nicklaus -- References / Sophie Nicklaus -- 14. Metabolic status and olfactory function / Sophie Nicklaus -- 14.1. Olfactory function is under the influence of metabolic-related hormones and peptides, as well as of nutriments: neuroanatomic al evidences / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- 14.2. Prandial state and olfactory function / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- 14.3. Metabolic disorders linked, or not, to eating disorders and the olfactory function / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- 14.4. Conclusions / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- Abbreviations / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- References / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Vire
Contents	Note continued: 15. Taste disorders in disease / Marie-Christine Lacroix / Nicola Kuszewski / Christine Baly / Patricia Duchamp-Viret -- 15.1. Introduction / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 15.2. Taste disorders / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 15.3. Taste disorders in metabolic pathologies / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 15.4. Taste disorders in neurological diseases / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 15.5. Taste disorders in cancer / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud / Laurent Brondel -- 15.6. Conclusions / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- Acknowledgment / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- References / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 16. Olfactory disorders and consequences / Laurent Brondel / Marie-Claude Brindisi / Agnès Jacquin-Piques / Thomas Mouillot / Luc Pénicaud -- 16.1. Introduction / Thomas Hummel / Ilona Croy / Antje Haehner -- 16.2. Classification of olfactory loss / Thomas Hummel / Ilona Croy / Antje Haehner -- 16.3. Causes of olfactory disorders / Thomas Hummel / Ilona Croy / Antje Haehner -- 16.4. Patient examination / Thomas Hummel / Ilona Croy / Antje Haehner -- 16.5. Treatment of smell disorders / Antje Haehner / Thomas Hummel / Ilona Croy -- 16.6. Quality of life in patients with olfactory loss / Thomas Hummel / Antje Haehner / Ilona Croy -- 16.7. Summary / Thomas Hummel / Ilona Croy / Antje Haehner -- References / Thomas Hummel / Ilona Croy / Antje Haehner -- 17. Learning of human flavor preferences / Antje Haehner / Thomas Hummel / Ilona Croy -- 17.1. Introduction / Remco C. Havermans -- 17.2. Tasting to preference / Remco C. Havermans -- 17.3. Pavlovian love of food / Remco C. Havermans -- 17.4. Pavlovian food cravings / Remco C. Havermans -- 17.5. Instrumental food preferences / Remco C. Havermans -- 17.6. Conclusions and future trends / Remco C. Havermans -- References / Remco C. Havermans -- 18. Sensory and neuromarketing: about and beyond customer sensation / Remco C. Havermans -- 18.1. Sensory marketing-managing and enriching the customer experience / Nilüfer Z. Aydinoglu / Eda Saytn -- 18.2. Understanding the customer experience / Eda Saytn / Nilüfer Z. Aydinoglu -- References / Nilüfer Z. Aydinoglu / Eda Saytn.
General note	Sequel to Flavour in food / edited by Andree Voilley and Patrick Etievant. 2006.
Bibliography note	Includes bibliographical references and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
Other title	Sequel to (work): Flavour in food.
ISBN	9780081002957
ISBN	0081002955

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