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Shane T. McDonald - Chemesthesis: Chemical Touch in Food and Eating - 9781118951736 - V9781118951736
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Chemesthesis: Chemical Touch in Food and Eating

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Description for Chemesthesis: Chemical Touch in Food and Eating Hardcover. Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. Num Pages: 312 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 178 x 252 x 19. Weight in Grams: 686.

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world.

Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their ... Read more

This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

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Product Details

Format
Hardback
Publication date
2016
Publisher
John Wiley and Sons Ltd United States
Number of pages
312
Condition
New
Number of Pages
320
Place of Publication
Hoboken, United Kingdom
ISBN
9781118951736
SKU
V9781118951736
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15

About Shane T. McDonald
Dr Shane T. McDonald, Kalsec Inc., Kalamazoo, MI, USA David A. Bolliet, Kalsec Inc., Kalamazoo, MI, USA. Dr John E. Hayes, Department of Food Science, The Pennsylvania State University, University Park, PA, USA.

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