http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xii, 223 pages : : illustrations.)
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical activity of living organisms in order-to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.
How Flavor Works The Science of Taste and Aroma offers a fascinating and accessible insight into the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who are not yet specialists in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, and to those involved in the marketing and processing of food. Other readers with a professional (e.g., culinary and food services) or personal interest in food will also find the book interesting as it presents a user-friendly account of the mechanisms of flavor and aroma, which will provide new insights into their crafts. --Book Jacket.
What is taste? -- The origin of taste: why do we feel taste? -- Taste is general science -- How do we smell odors? -- What creates smell? -- Technological advancements brought by the love of flavors -- Flavors influence us deeply -- Taste is regulated by flavor, and flavor is regulated by the brain -- The future of taste and aroma -- Ending remarks.
Nak-Eon Choi, Director, Sias Co., Ltd, Oksan-myun, Heungdeok-gu, Cheongju-si, Chuncheongbukdo, South Korea, Jung H. Han, Adjunct Associate Professor in the Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, USA.
Includes bibliographical references and index.
Chichester, West Sussex : John Wiley & Sons Inc., 2015