Notice bibliographique
- Notice
000 nam 22 3 450
001 FRBNF450168610000003
010 .. $a 9781118951620
035 .. $a OCoLC924683881
100 .. $a 20160411d2016 m y0frey50 ba
101 0. $a eng
102 .. $a US
105 .. $a ||||z 00|||
106 .. $a s $a r
135 .. $a dru||||||||||
181 .0 $6 01 $a i $b xxxe
181 .. $6 02 $c txt $2 rdacontent
182 .0 $6 01 $a b
182 .. $6 02 $c c $2 rdamedia
200 1. $a Chemesthesis $b Texte électronique $e chemical touch in food and eating $f edited by Shane T. McDonald, David Bolliet, John Hayes
210 .. $a Chichester, West Sussex, UK $a Hoboken, New Jersey $c John Wiley & Sons, Inc. $d 2016
215 .. $a 1 online resource
330 .. $a Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on
chemesthesis, with a variety of contributors who are well known for their expertise
on the topic. After a forward by John Prescott and an introduction by Barry Green
(who originally coined the term chemesthesis 25 years ago), the book moves on to survey
chemesthetic spices and address the psychology and physiology of chemesthesis, the
practical sensory and instrumental analysis, the interaction of chemesthesis with
other chemical senses, health ramifications, and the application of chemesthesis in
food. The major types of chemesthesis, including pungency, burning, cooling, tingling,
nasal irritation, and numbing, are each covered in their own chapter. The book concludes
with a look to the future. --
330 .. $a This is the first comprehensive book on chemesthesis since 1990, when Barry Green
and his colleagues edited a volume on the perception of chemical irritants, including
those in food. This new book is intended to be a vital resource for anyone interested
in the sensory impact of the food we eat, including food scientists, sensory professionals,
analytical chemists, physiologists, culinary scientists, and others. --Book Jacket.
801 .3 $a US $b OCoLC $c 20160411 $c 20170123 $h 924683881 $2 marc21
930 .. $5 FR-759999999:45016861001001 $a ACQNUM-2415 $b 759999999 $c Document numérisé $d N
