The Type Taster

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The Type Taster

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Author : Sarah Hyndman
language : en
Publisher:
Release Date : 2015

The Type Taster written by Sarah Hyndman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Graphic design (Typography) categories.

Taste

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Author : Barb Stuckey
language : en
Publisher: Simon and Schuster
Release Date : 2013-03-26

Taste written by Barb Stuckey and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-26 with Cooking categories.

Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.

The Undivided Self

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Author : David Charles
language : en
Publisher: Oxford University Press
Release Date : 2021-03-16

The Undivided Self written by David Charles and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-03-16 with Philosophy categories.

Aristotle initiated the systematic investigation of perception, the emotions, memory, desire and action, developing his own account of these phenomena and their interconnection. The Undivided Self aims to gain a philosophical understanding of his views and to examine how far they withstand critical scrutiny. Aristotle's account, it is argued, constitutes a philosophically live alternative to conventional post-Cartesian thinking about psychological phenomena and their place in a material world. Charles offers a way to dissolve, rather than solve, the mind-body problem we have inherited.

Biochemistry Of Taste And Olfaction

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Author : Robert Cagan
language : en
Publisher: Elsevier
Release Date : 2012-12-02

Biochemistry Of Taste And Olfaction written by Robert Cagan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Science categories.

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.

Frames And Concept Types

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Author : Thomas Gamerschlag
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-26

Frames And Concept Types written by Thomas Gamerschlag and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-26 with Language Arts & Disciplines categories.

This volume showcases the potential richness of frame representations. The presentation includes introductory articles on the application of frames to linguistics and philosophy of science, offering readers the tools to conduct the interdisciplinary investigation of concepts that frames allow. * Introductory articles on the application of frames to linguistics and philosophy of science * Frame analysis of changes in scientific concepts * Event frames and lexical decomposition * Properties, frame attributes and adjectives * Frames in concept composition * Nominal concept types and determination​ "This volume deals with frame representations and their relations to concept types in linguistics and philosophy of science. It aims at reviving concepts and frames as a common model across disciplines for representing semantic and conceptual knowledge. Departing from the general assumption that frames are not just an arbitrary format of representation but essential to human cognition, a number of case studies apply frames as an analytical tool to a wide range of phenomena, from changes in scientific concepts to particular linguistic phenomena. This provides new insights into long-standing semantic issues, such as the lexical representation of verbs (as predicative frames specifying particular event descriptions or situation types and their participants), adjectives and nominals (as concept frames, which provide attributes and properties of an entity), as well as modification, complementation, possessive constructions, compounding, nominal concept types, determination, or definiteness marking." Bert Gehrke, Pompeu, Fabra University, Barcelona, Spain

The Sense Of Taste

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Author : Petra Schling
language : en
Publisher: Springer Nature
Release Date : 2021-08-28

The Sense Of Taste written by Petra Schling and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-28 with Science categories.

In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks. This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.

The Taste Of Bread

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Author : Raymond Calvel
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-09

The Taste Of Bread written by Raymond Calvel and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-09 with Technology & Engineering categories.

At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.

The Pharmacology Of Taste

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Author : R. Kyle Palmer
language : en
Publisher: Springer Nature
Release Date : 2022-06-13

The Pharmacology Of Taste written by R. Kyle Palmer and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-13 with Medical categories.

The Pharmacology of Taste is comprised of contributions by leading scientists from the field of chemosensory research, presented all together in the context of pharmacological principles of receptor function. The chapters cover all levels of scientific inquiry, from molecular and physiological mechanisms underlying taste signaling to its manifestation in overt behavior. The overarching objective of this volume is to inspire the application of concepts and methods of pharmacology to the study of the chemosenses.

Essentials Of Machine Olfaction And Taste

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Author : Takamichi Nakamoto
language : en
Publisher: John Wiley & Sons
Release Date : 2016-05-03

Essentials Of Machine Olfaction And Taste written by Takamichi Nakamoto 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 2016-05-03 with Technology & Engineering categories.

Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand

The Senses A Comprehensive Reference

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Author :
language : en
Publisher: Academic Press
Release Date : 2020-09-30

The Senses A Comprehensive Reference written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-30 with Medical categories.

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