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| 005 | 20170713221427.0 | ||
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| 008 | 151013s2016 enk ob 001 0 eng | ||
| 010 | _a 2015039832 | ||
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| 020 | _a9781118951644 (ePub) | ||
| 020 | _a1118951646 (ePub) | ||
| 020 | _a9781118951637 (Adobe PDF) | ||
| 020 | _a1118951638 (Adobe PDF) | ||
| 020 | _z9781118951736 (cloth) | ||
| 020 | _a9781118951620 | ||
| 020 | _a111895162X | ||
| 020 | _a1118951735 (cloth) | ||
| 020 | _a9781118951736 (cloth) | ||
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| 035 | _a(OCoLC)924683881 | ||
| 042 | _apcc | ||
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_aTEC _x012000 _2bisacsh |
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_a664.07 _223 |
| 049 | _aMAIN | ||
| 245 | 0 | 0 |
_aChemesthesis : _bchemical touch in food and eating / _cedited by Shane T. McDonald, David Bolliet, John Hayes. |
| 264 | 1 |
_aChichester, West Sussex, UK ; _aHoboken, New Jersey : _bJohn Wiley & Sons, Inc., _c2016. |
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| 300 | _a1 online resource. | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 588 | _aDescription based on print version record and CIP data provided by publisher. | ||
| 520 | _aChemesthesis: 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. -- | ||
| 520 | _aThis 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. | ||
| 650 | 0 |
_aFood _xSensory evaluation. |
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| 650 | 0 | _aChemical senses. | |
| 650 | 0 | _aIntersensory effects. | |
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 7 |
_aChemical senses. _2fast _0(OCoLC)fst00853199 |
|
| 650 | 7 |
_aFood _xComposition. _2fast _0(OCoLC)fst00930485 |
|
| 650 | 7 |
_aFood _xSensory evaluation. _2fast _0(OCoLC)fst00930607 |
|
| 650 | 7 |
_aIntersensory effects. _2fast _0(OCoLC)fst00977503 |
|
| 650 | 7 |
_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh |
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| 655 | 4 | _aElectronic books. | |
| 700 | 1 |
_aMcDonald, Shane T. _q(Shane Thomas), _eeditor. |
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| 700 | 1 |
_aBolliet, David, _eeditor. |
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| 700 | 1 |
_aHayes, John _q(John E.), _eeditor. |
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| 776 | 0 | 8 |
_iPrint version: _tChemesthesis _dChichester, West Sussex : John Wiley & Sons, Inc., 2016 _z9781118951736 _w(DLC) 2015033559 |
| 856 | 4 | 0 |
_uhttp://onlinelibrary.wiley.com/book/10.1002/9781118951620 _zWiley Online Library [Free Download only for SUST IP] |
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_aIngram Digital eBook Collection _bIDEB _ncis32657357 |
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