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Flavor: From Food to Behaviors, Wellbeing and Health is the first
single-volume resource focused on the different mechanisms of
flavor perception from food ingestion, to sensory image integration
and the physiological effects that may explain food behaviors. The
information contained is highly multidisciplinary, starting with
chemistry and biochemistry, and then continuing with psychology,
neurobiology, and sociology. The book gives coherence between
results obtained in these fields to better explain how flavor
compounds may modulate food intake and behavior. When available,
physiological mechanisms and mathematical models are explained.
Since almost half a billion people suffer from obesity and food
related chronic diseases in the world, and since recent research
has investigated the possible roles of pleasure linked to the
palatability of food and eating pleasure on food intake, food
habits, and energy regulation, this book is a timely resource on
the topic. This book links these results in a logical story,
starting in the food and the food bolus, and explaining how flavor
compounds can reach different receptors, contribute to the
emergence of a sensory image, and modulate other systems recognized
as controlling food intake and food behavior. The influence of age,
physiological disorders, or social environments are included in
this approach since these parameters are known to influence the
impact of food flavor on human behavior.
Gases in Agro-food Processes is the ultimate reference covering all
applications of gases in agro-Food processes, from farm to fork.
Divided into 11 sections, the book covers chemical and physical gas
properties, gas monitoring, regulation, heat and mass transfers.
Sections are dedicated to agriculture and food processing,
wastewater treatment, safety applications and market trends. Users
will find this to be a valuable resource for industrial scientists
and researchers in technical centers who are developing agro-food
products. In addition, the book is ideal for graduate students in
agro-food science, chemistry and the biosciences.
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