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.
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