Fat Detection: Taste, Texture, and Post Ingestive Effects
- ISBN-10
- 1420067761
- ISBN-13
- 9781420067767
- Category
- Science
- Pages
- 643
- Language
- English
- Published
- 2009-09-14
- Publisher
- CRC Press
- Authors
- Jean-Pierre Montmayeur, Johannes le Coutre
Description
Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.
Get the book
Other editions
Similar books
-
Eat for Life: The Food and Nutrition Board's Guide to Reducing Your Risk of Chronic Disease
By Institute of Medicine, National Academy of SciencesThe volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat.
-
Diet and Health: Implications for Reducing Chronic Disease Risk
By National Research Council, Division on Earth and Life Studies, Commission on Life SciencesHigh carbohydrate, high-fiber diets for insulin-treated men with diabetes mellitus. ... The establishment of the bacterium Streptococcus mutans in dental plaque and the introduction of caries in macaque ... Diabetes Care 12:94-101 .
-
Summary, Analysis & Review of Mark Hyman’s Eat Fat, Get Thin by Instaread
By InstareadInside this Summary, Analysis & Review of Mark Hyman’s Eat Fat, Get Thin by Instaread · Overview of the book · Important People · Key Takeaways · Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways ...
-
The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet
By Nina TeicholzMann, George V., Georgiana Pearson, Tavia Gordon, Thomas R. Dawber, Lorna Lyell, and Dewey Shurtleff. “Diet and Cardiovascular Disease in the Framingham Study I. MeaBIBLIOGRAPHY 435 surement of Dietary Intake.
-
Fat Land: How Americans Became the Fattest People in the World
By Greg CritserIn Fat Land, award-winning nutrition and health journalist Greg Critser examines the facts and societal factors behind the sensational headlines, taking on everything from supersize to Super Mario, high-fructose corn syrup to the high costs ...
-
Seed Analysis
By Hans-Ferdinand Linskens, John F. JacksonThe series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis.
-
Food Analysis Laboratory Manual
By S. Suzanne NielsenThis laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis. This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author.
-
Improving the Fat Content of Foods
By C Williams, J ButtrissJournal of Animal Science 78, 2849±2855. ... Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Science 67, 385±394. ... Chapter 4 in: Lawrie's Meat Science, Sixth Edition.
-
Sensors: Proceedings of the First National Conference on Sensors, Rome 15-17 February, 2012
By Pietro Siciliano, Bruno Andò, Francesco BaldiniThis book contains a selection of papers presented at the First National Conference on Sensors held in Rome 15-17 February 2011.
-
Dairy Fat Products and Functionality: Fundamental Science and Technology
By Sangeeta Prakash, Bhesh Bhandari, Tuyen TruongThis work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.