Автор: Jackson John F., Linskens H.F. Название: Analysis of Taste and Aroma ISBN: 3540417532 ISBN-13(EAN): 9783540417538 Издательство: Springer Рейтинг: Цена: 22359.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The series Molecular Methods of Plant Analysis launches the former 'Modern Methods' into the 'molecular' era with this volume on "Taste and Aroma". Analysis of the plant components interacting with these two senses, so important for the very survival of human beings and, in more recent times, the key to their enjoyment of life as well, is presented with examples of the use of molecular approaches. These include DNA microarrays, antisense technology and RNA gel blot analysis.Some recent advances in plant analysis technology embrace amongst others the use of electroantennography in the detection of physiologically important flower volatiles. An introductory chapter explains what we know about the molecular biology of human taste and aroma receptors, as this has implications for the analysis of plant components interacting with these receptors. As the first volume in the molecular series, this book lays the foundation for others to come.
Автор: Welker Hans, The Culinary Institute of America (CI Название: Professional Bread Baking ISBN: 1118435877 ISBN-13(EAN): 9781118435878 Издательство: Wiley Рейтинг: Цена: 10771.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker.
Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts.
A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap.
Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age.
Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population
Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves
Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence
Автор: Mouritsen Ole, Styrbaek Klavs Название: Mouthfeel: How Texture Makes Taste ISBN: 0231180772 ISBN-13(EAN): 9780231180771 Издательство: Wiley Рейтинг: Цена: 6653.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbaek investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars.
Автор: Choi Название: How Flavor Works? The Science of Taste and Aroma ISBN: 1118865472 ISBN-13(EAN): 9781118865477 Издательство: Wiley Рейтинг: Цена: 11080.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality.
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