Multisensory flavor perception from fundamental neuroscience through to the marketplace / edited by Betina Piqueras-Fiszman, Charles Spence.

Other author Piqueras-Fiszman, Betina.
Other author Spence, Charles (Experimental psychologist)
Format Electronic
Publication InfoAmsterdam ; Boston : Elsevier/Woodhead Publishing, [2016]
Descriptionxxxii, 344 pages : illustrations ; 24 cm.
Supplemental ContentFull text available from eBook - Agricultural, Biological, and Food Sciences 2016 [EBCABS16]
Subjects
Food--Sensory evaluation.
Flavor.

SeriesWoodhead Publishing in food science, technology, and nutrition ; number 298
Woodhead Publishing in food science, technology, and nutrition ; no. 298. ^A700104
Abstract Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Source other than the Library of Congress.
Bibliography noteIncludes bibliographical references and index.
Access restrictionAvailable only to authorized users.
Technical detailsMode of access: World Wide Web
Genre/formElectronic books.
LCCN 2015960564
ISBN9780081003503 (hbk : acid-free paper)
ISBN0081003501 (hbk : acid-free paper)

Availability

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