rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: How flavor works
    sub title: the science of taste and aroma
  name:
    name part: Choi, Nak-Eon
    name part: 1965-
    role:
      role term: creator
  name:
    name part: Han, Jung H.
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: enk
    date issued: 2015
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 223 pages : : illustrations.)
  abstract: 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.
  abstract: 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.
  table of contents: 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.
  note: 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.
  note: Includes bibliographical references and index.
  subject:
    topic: Taste
  subject:
    topic: Smell
  subject:
    topic: Taste
    topic: physiology
  subject:
    topic: Smell
    topic: physiology
  subject:
    topic: Taste Buds
    topic: physiology
  subject:
    topic: Taste
  subject:
    topic: Smell
  classification: QP456 .C477 2015
  classification: 612.8/7
  classification: 2015 C-464
  classification: WI 210
  related item:
    title info:
      title: How flavor works?
    name:
      name part: Choi, Nak-Eon, 1965-
    origin info:
      publisher: Chichester, West Sussex : John Wiley & Sons Inc., 2015
    identifier: (DLC) 2014032264
  related item:
    identifier: (DLC) 2014031608
  identifier: 9781118865439 (electronic bk.)
  identifier: 111886543X (electronic bk.)
  identifier: 9781118865477
  identifier: 1118865472
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: NhCcYBP
    record creation date: 230502
    record change date: 20260214214557.7
    record identifier: in00004682619
    language of cataloging:
      language term: eng