Gustatory Science Facts
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Gustatory Science Facts
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Author : Charles Pidgeon
language : en
Publisher: Dr. Charles Pidgeon Books
Release Date : 2022-05-31
Gustatory Science Facts written by Charles Pidgeon and has been published by Dr. Charles Pidgeon Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-31 with categories.
Gustatory Science Facts is a question and answers learning book on many relevant topics regarding taste.
Tastes And Aromas
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Author : Graham A. Bell
language : en
Publisher: Wiley-Blackwell
Release Date : 1999-12-16
Tastes And Aromas written by Graham A. Bell and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-12-16 with Technology & Engineering categories.
Tastes and Aromas offers an unusual and invaluable insight into the industrialist's perspective on applications of smell and taste in the global food, wine and perfume industries. This important new book reviews the progress being made in this field of science and offers new information and insights to practitioners of sensory research in industry, those teaching and studying in this fast-emerging area, and anyone who wishes to learn more about the exotic chemical senses of smell, taste and pungency. The contents of this exciting title include reviews of the biological basis of smell and taste and the value-adding applications of smell and taste research to industry around the world. The book demonstrates the central role for human sensory research in developing successful products in billion-dollar global markets, e.g. the fragrance and wine industries. A further important aspect covered by this book is the development and use of artificial chemical sensing which is now a vital tool in new food and cosmetic product development. The editors of Tastes and Aromas, Graham Bell and Annesley Watson have drawn together an impressive list of internationally-known chemosensory authorities to provide a book that will be a vital tool to sensory scientists, food, beverage and cosmetic companies and to all those researching or teaching in this subject.
How Flavor Works
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Author : Nak-Eon Choi
language : en
Publisher: John Wiley & Sons
Release Date : 2015-02-23
How Flavor Works written by Nak-Eon Choi and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-23 with Technology & Engineering categories.
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. 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 primer on 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 do not already specialize 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, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Gastrophysics
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Author : Charles Spence
language : en
Publisher: Penguin
Release Date : 2017-06-20
Gastrophysics written by Charles Spence and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-20 with Technology & Engineering categories.
The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
What Does The Moon Taste Like
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Author : Thomas Canavan
language : en
Publisher: Arcturus Publishing
Release Date : 2020-05-13
What Does The Moon Taste Like written by Thomas Canavan and has been published by Arcturus Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-13 with Juvenile Nonfiction categories.
Why are black holes black? Why can't you tickle yourself? For the answers to these, and many more science questions, just look inside! Young readers will be blown away by this book of crazy science facts. Illustrated throughout with hilarious cartoons, What Does the Moon Taste Like? will introduce children to the basics of biology, chemistry and physics, in a fun and accessible way. ABOUT THE SERIES: Big Ideas! is a dynamic, high-energy "fun fact" series for children aged 7+, illustrated throughout with humorous cartoons. Packed with surprising facts, stats, and records that kids will just love to share, it revels in all things weird, unexpected, funny, and gross!
The Science Of Taste
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Author : G L
language : en
Publisher: Legare Street Press
Release Date : 2023-07-18
The Science Of Taste written by G L and has been published by Legare Street Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-18 with categories.
This book explores the principles of taste, delving into the science behind how we perceive and enjoy different flavors. From the mechanics of taste buds to the cultural influences on food preferences, readers will gain a deeper understanding of one of our most basic senses. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Flavor The Science Of Our Most Neglected Sense
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Author : Bob Holmes
language : en
Publisher: W. W. Norton & Company
Release Date : 2017-04-25
Flavor The Science Of Our Most Neglected Sense written by Bob Holmes and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-25 with Science categories.
A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.
A Guide To Teaching Introductory Psychology
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Author : Sandra Goss Lucas
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-22
A Guide To Teaching Introductory Psychology written by Sandra Goss Lucas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-01-22 with Psychology categories.
A Guide to Teaching Introductory Psychology focuses on the critical aspects of teaching introductory psychology to undergraduate students. It includes ideas, tips, and strategies for effectively teaching this course and provides useful answers to commonly asked questions. A concise and accessible guide to teaching introductory courses in Psychology Begins with an orienting history of the course· Evaluates current trends in teaching and offers suggestions for developing personal techniques Addresses a number of relevant issues, including how to teach difficult topics; linking course content to everyday experience; developing and using class presentations, lectures, and active learning ideas; and increasing interest in course topics Supported by a website that provides links to useful websites and handouts that instructors can use in their classes (http://www.blackwellpublishing.com/teachpsychscience/lucas/)
Mouthfeel
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Author : Ole Mouritsen
language : en
Publisher: Columbia University Press
Release Date : 2017-02-21
Mouthfeel written by Ole Mouritsen and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-21 with Cooking categories.
Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk 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. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Science Made Easy Ages 5 6 Key Stage 1
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Author : Carol Vorderman
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2014-07-01
Science Made Easy Ages 5 6 Key Stage 1 written by Carol Vorderman and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-01 with Juvenile Nonfiction categories.
PLEASE NOTE - this is a replica of the print book and you will need paper and a pencil to complete the exercises. Let Carol Vorderman help your child succeed in Science. Science Made Easy is one of Carol Vorderman's series of workbooks includes notes and tips to make learning about Science easy and fun! Follow the exercises and activities with your child to strengthen their learning in school, then reward them with stars for their efforts. Each title contains a progress chart so your child can keep track of all the exercises they have completed and parents' notes explain what children need to know at each stage and what's being covered in the curriculum so you can support your child. This ebook helps children to learn about the five senses, light, and shadow. Developed in consultation with leading educational experts to support curriculum learning, Science Made Easy (previous ISBN 9781405363693) is a great way to improve your child's Science skills - "the more you practise, the better you'll be!" Carol Vorderman