Structure-activity Relationships in Human Chemoreception
Author : Muus Gerrit Jan Beets
Publisher : Applied Science Publishers
Page : 430 pages
File Size : 18,90 MB
Release : 1978
Category : Medical
ISBN :
Perfumes
Author : P.M. Muller
Publisher : Springer Science & Business Media
Page : 653 pages
File Size : 16,1 MB
Release : 2012-12-06
Category : Science
ISBN : 9401138265
Book Description
The idea of publishing this book on Perfumes: Art, Science and Technology grew out of the observation that, on the verge of the 1990s, there was really no state-of-the-art compilation of the relevant know-how on which the fragrance industry is based. It was obvious that such a compilation would be well received, not only by perfumers and fragrance chemists, but also by those involved in related trade and marketing or in the development and distribution of consumer products, by researchers from other fields, by students and, finally, by amateurs of perfumes in general. Therefore, we set out to find competent authors who were willing to contribute to the endeavour, and we did not do this unselfishly; on the contrary, we selected a wish-list of specialists who would provide us with new insight and characterize the trends and research priorities determining the future. Thus, we were counting on learning much ourselves in the course of the project. We were more than pleasantly surprised by the reactions to our first letter-and so was Elsevier. We certainly had not expected perfumers who are usually much more 'doers' than 'writers' to react in such an enthusiastic way; especially, the spontaneous affirmative answer from the famous E. Roudnitska created a momentum which contributed significantly to the successful comple tion of this book. But, of course, we should not create the impression that the other authors' chapters are less important, and we thank all of them heartily for their invaluable effort.
Structure-activity Relationships in Chemoreception
Author : G. Benz
Publisher : IRL Press
Page : 270 pages
File Size : 13,50 MB
Release : 1976
Category : Medical
ISBN :
Book Description
Biochemistry of Taste and Olfaction
Author : Robert Cagan
Publisher : Elsevier
Page : 564 pages
File Size : 14,36 MB
Release : 2012-12-02
Category : Science
ISBN : 0323145914
Book Description
Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in studying the phenomena of taste and olfaction. It then proceeds with a discussion of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the role of cilia in olfactory recognition, and the involvement of receptor proteins in vertebrate olfaction. Middle chapters focus on the chemosensation, major histocompatibility complex and olfactory receptors, taste receptor mechanisms, biochemistry of sugar reception in insects, intensity/time phenomena in sugar sweetness, and recognition of taste stimuli at the initial binding interaction. The reader is also introduced to the physicochemical principles of taste and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate primary olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing by bacteria. Examples of chemical sensory systems are included. This book will be of interest to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, food scientists, students, and specialists in psychology, neurophysiology, organic chemistry, and nutrition.
Fennema's Food Chemistry
Author : Srinivasan Damodaran
Publisher : CRC Press
Page : 1158 pages
File Size : 43,94 MB
Release : 2007-09-18
Category : Technology & Engineering
ISBN : 1420020528
Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Fragrance Chemistry
Author : Ernst T. Theimer
Publisher : Elsevier
Page : 649 pages
File Size : 44,94 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 0323138608
Book Description
This book has been prepared as an introduction to the chemistry of odorous molecules. While there exist a number of works of an encyclopedic nature which cover this field, there is none which treats the subjectin an instructional fashion. To fill this gap, a group of scientists, types from the chemical point of view, to present to the reader the panorama of those molecules that stimulate the sense of smell. To make the picture complete, the chapters that are strictly chemical in content are preceded by several that introduce the topics of the physiology of the olfactory system, the current hypotheses on the mechanism of the sense of smell, and the structure-odor relationships in odorous molecules. There is also a treatment of analytical techniques which have become important to fragrance chemical research and testing.
Current Catalog
Author : National Library of Medicine (U.S.)
Publisher :
Page : 1728 pages
File Size : 28,64 MB
Release :
Category : Medicine
ISBN :
Book Description
First multi-year cumulation covers six years: 1965-70.
Handbook of Perception Volume 6A
Author : Edward C. Carterette
Publisher : Elsevier
Page : 352 pages
File Size : 25,34 MB
Release : 2012-12-02
Category : Science
ISBN : 0323140491
Book Description
Handbook of Perception, Volume VIA Tasting and Smelling focuses on the psychophysics of tasting and smelling and covers topics ranging from food technology and the neurophysiology of taste to the chemistry of odor, the neural code, the olfactory process, and chemical signals in the environment. This volume is organized into five sections encompassing 10 chapters and begins with a historical overview of taste research, followed by a discussion on the biophysics and chemistry of taste and its phylogenetic basis in vertebrates. The focus then shifts to the nature of taste qualities, the psychophysical methods of studying them, and the influence on taste sensation of factors such as intensity, duration and area of stimulation. The important phenomenon of adaptation is well covered, with attention to the role of water. The book methodically introduces the reader to the pleasantness or unpleasantness of a food, the physicochemical basis of olfaction, information processing in the olfactory nerve pathway, and the relationship between molecular structure and odor. A chapter on the extraneous stimulation caused by industrial processes, the psychophysical foundation for applications of olfactory research, and real and potential applications in the realm of odor abatement concludes the volume. This book will serve as a basic source and reference work for psychologists and natural scientists, as well as for those who are interested in human perception.
The Senses: A Comprehensive Reference
Author :
Publisher : Academic Press
Page : 5215 pages
File Size : 44,74 MB
Release : 2020-09-30
Category : Medical
ISBN : 0128054093
Book Description
The Senses: A Comprehensive Reference, Second Edition, Seven Volume Set is a comprehensive reference work covering the range of topics that constitute current knowledge of the neural mechanisms underlying the different senses. This important work provides the most up-to-date, cutting-edge, comprehensive reference combining volumes on all major sensory modalities in one set. Offering 264 chapters from a distinguished team of international experts, The Senses lays out current knowledge on the anatomy, physiology, and molecular biology of sensory organs, in a collection of comprehensive chapters spanning 4 volumes. Topics covered include the perception, psychophysics, and higher order processing of sensory information, as well as disorders and new diagnostic and treatment methods. Written for a wide audience, this reference work provides students, scholars, medical doctors, as well as anyone interested in neuroscience, a comprehensive overview of the knowledge accumulated on the function of sense organs, sensory systems, and how the brain processes sensory input. As with the first edition, contributions from leading scholars from around the world will ensure The Senses offers a truly international portrait of sensory physiology. The set is the definitive reference on sensory neuroscience and provides the ultimate entry point into the review and original literature in Sensory Neuroscience enabling students and scientists to delve into the subject and deepen their knowledge. All-inclusive coverage of topics: updated edition offers readers the only current reference available covering neurobiology, physiology, anatomy, and molecular biology of sense organs and the processing of sensory information in the brain Authoritative content: world-leading contributors provide readers with a reputable, dynamic and authoritative account of the topics under discussion Comprehensive-style content: in-depth, complex coverage of topics offers students at upper undergraduate level and above full insight into topics under discussion
Analysis of Volatiles
Author : Peter Schreier
Publisher : Walter de Gruyter
Page : 485 pages
File Size : 45,23 MB
Release : 2011-06-15
Category : Science
ISBN : 3110855941
