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Multisensory Flavor Perception

Multisensory Flavor Perception Book
Author : Betina Piqueras-Fiszman,Charles Spence
Publisher : Woodhead Publishing
Release : 2016-04-14
ISBN : 008100351X
Language : En, Es, Fr & De

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Book Description :

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

The Perfect Meal

The Perfect Meal Book
Author : Charles Spence,Betina Piqueras-Fiszman
Publisher : John Wiley & Sons
Release : 2014-07-10
ISBN : 1118491025
Language : En, Es, Fr & De

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Book Description :

The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

Multisensory Perception

Multisensory Perception Book
Author : K. Sathian,V.S. Ramachandran
Publisher : Academic Press
Release : 2019-09-15
ISBN : 0128125640
Language : En, Es, Fr & De

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Book Description :

Multisensory Perception: From Laboratory to Clinic surveys the current state of knowledge on multisensory processes, synthesizing information from diverse streams of research and defining hypotheses and questions to direct future work. Reflecting the nature of the field, the book is interdisciplinary, comprising the findings and views of writers with diverse backgrounds and varied methods, including psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches. Sections cover basic principles, specific interactions between the senses, the topic of crossmodal correspondences between particular sensory attributes, the related topic of synesthesia, and the clinic. Offers a comprehensive, up-to-date overview of the current state of knowledge on multisensory processes Coverage includes basic principles, specific interactions between the senses, crossmodal correspondences and the clinical aspects of multisensory processes Includes psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches

A Multisensory Philosophy of Perception

A Multisensory Philosophy of Perception Book
Author : Casey O'Callaghan
Publisher : Oxford University Press
Release : 2019-12-03
ISBN : 0192570420
Language : En, Es, Fr & De

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Book Description :

Most of the time people perceive using multiple senses. Out walking, we see colors and motion, hear chatter and footsteps, smell petrichor after rain, feel a breeze or the brush of a shoulder. We use our senses together to navigate and learn about the world. In spite of this, scientists and philosophers alike have merely focused on one sense at a time. Nearly every theory of perception is unisensory. This book instead offers a revisionist multisensory philosophy of perception. Casey O'Callaghan considers how our senses work together, in contrast with how they work separately and independently, and how one sense can impact another, leading to surprising perceptual illusions. The joint use of multiple senses, he argues, enables novel forms of perception and experience, such as multisensory rhythms, motions, and flavors that enrich aesthetic experiences of music, dance, and gustatory pleasure.

Multisensory Human Food Interaction

Multisensory Human Food Interaction Book
Author : Carlos Velasco,Anton Nijholt,Kasun Karunanayaka
Publisher : Frontiers Media SA
Release : 2018-07-26
ISBN : 2889455181
Language : En, Es, Fr & De

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Book Description :

Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.

The Handbook of Multisensory Processes

The Handbook of Multisensory Processes Book
Author : Gemma Calvert,Charles Spence,Department of Experimental Psychology Charles Spence,Barry E. Stein,Professor and Chair Barry E Stein
Publisher : MIT Press
Release : 2004
ISBN : 9780262033213
Language : En, Es, Fr & De

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Book Description :

Research is suggesting that rather than our senses being independent, perception is fundamentally a multisensory experience. This handbook reviews the evidence and explores the theory of broad underlying principles that govern sensory interactions, regardless of the specific senses involved.

The Neural Bases of Multisensory Processes

The Neural Bases of Multisensory Processes Book
Author : Micah M. Murray,Mark T. Wallace
Publisher : CRC Press
Release : 2011-08-25
ISBN : 1439812179
Language : En, Es, Fr & De

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Book Description :

It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.

Handbook of Food Analysis Two Volume Set

Handbook of Food Analysis   Two Volume Set Book
Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Release : 2015-06-10
ISBN : 1482297841
Language : En, Es, Fr & De

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Book Description :

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

The Epistemology of Non Visual Perception

The Epistemology of Non Visual Perception Book
Author : Dimitria Electra Gatzia,Berit Brogaard
Publisher : Oxford University Press
Release : 2020-01-03
ISBN : 0190648929
Language : En, Es, Fr & De

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Book Description :

Most of the research on the epistemology of perception has focused on visual perception. This is hardly surprising given that most of our knowledge about the world is largely attributable to our visual experiences. The present volume is the first to instead focus on the epistemology of non-visual perception - hearing, touch, taste, and cross-sensory experiences. Drawing on recent empirical studies of emotion, perception, and decision-making, it breaks new ground on discussions of whether or not perceptual experience can yield justified beliefs and how to characterize those beliefs. The Epistemology of Non-Visual Perception explores questions not only related to traditional sensory perception, but also to proprioceptive, interoceptive, multisensory, and event perception, expanding traditional notions of the influence that conscious non-visual experience has on human behavior and rationality. Contributors investigate the role that emotions play in decision-making and agential perception and what this means for justifications of belief and knowledge. They analyze the notion that some sensory experiences, like touch, have epistemic privilege over others, as well as perception's relationship to introspection, and the relationship between action perception and belief. Other essays engage with topics in aesthetics and the philosophy of art, exploring the role that artworks can play in providing us with perceptional knowledge of emotions. The essays collected here, written by top researchers in their respective fields, offer perspectives from a wide range of philosophical disciplines and will appeal to scholars interested in philosophy of mind, epistemology, philosophical psychology, among others.

The New Handbook of Multisensory Processing

The New Handbook of Multisensory Processing Book
Author : Barry E. Stein
Publisher : MIT Press
Release : 2012-06-01
ISBN : 0262017121
Language : En, Es, Fr & De

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Book Description :

The major reference work for a rapidly advancing field synthesizes central themes, reports on current findings, and offers a blueprint for future research.

Flavor Perception

Flavor Perception Book
Author : Andrew J. Taylor,Deborah D. Roberts
Publisher : John Wiley & Sons
Release : 2008-04-15
ISBN : 1405150017
Language : En, Es, Fr & De

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Book Description :

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.

Music Mind and Mouth

Music  Mind  and Mouth Book
Author : Qian Janice Wang,Massachusetts Institute of Technology. Department of Architecture. Program in Media Arts and Sciences
Publisher : Unknown
Release : 2013
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

This thesis presents a study of how hearing and taste can influence each other, how this interaction can be measured, and how the results can be used to design new, powerful, immersive experiences. The goal of the thesis is to address two questions: does music significantly change flavor perception, and can music change the hedonic experience of a meal? Experimentally, I looked at ways to measure changes in sensory perception. Artistically, I explored how external factors can alter the eating experience. From a cultural perspective, I examined the history of multisensory experiences - in feasts, in everyday cooking, and in community rituals. I conducted a series of experiments to measure the effect of music on flavor perception, and designed a series of novel eating experiences that make use of congruencies between multiple senses, culminating in a multisensory feast for the Media Lab. From these studies, design patterns and challenges are extracted and analyzed, and new directions are discussed.

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods Book
Author : M. Selvamuthukumaran,Yashwant Pathak
Publisher : CRC Press
Release : 2018-08-06
ISBN : 1351662813
Language : En, Es, Fr & De

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Book Description :

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Food Aroma Evolution

Food Aroma Evolution Book
Author : Matteo Bordiga,Leo M.L. Nollet
Publisher : CRC Press
Release : 2019-11-15
ISBN : 0429807244
Language : En, Es, Fr & De

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Book Description :

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Food and Museums

Food and Museums Book
Author : Nina Levent,Irina D. Mihalache
Publisher : Bloomsbury Publishing
Release : 2016-11-03
ISBN : 1474262252
Language : En, Es, Fr & De

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Book Description :

Museums of all kinds – art, history, culture, science centers and heritage sites – are actively engaging with food through exhibitions, collections, and stories about food production, consumption, history, taste, and aesthetics. Food also plays a central role in their food courts, restaurants, cafes, gardens, and gift shops. Food and Museums is the first book to explore the diverse, complex relationship between museums and food. This edited collection features theoretical analysis from cultural historians, anthropologists, neuroscientists, and food studies scholars; interviews with museum professionals, artists and chefs; and critical case studies from a wide range of cultural institutions and museums to establish an interdisciplinary framework for the analysis of the role of food in museums. Exploring the richness and complexity of sensory, cultural, social, and political significance of food today as well as in the past, the book demonstrates how food is changing the current museological landscape. A fascinating look at contemporary museums through the lens of food, this is an essential read for students and researchers in museum studies, food studies, cultural studies, and sensory studies as well as museum and food professionals.

Context

Context Book
Author : Herbert L. Meiselman
Publisher : Woodhead Publishing
Release : 2019-04-20
ISBN : 0128144963
Language : En, Es, Fr & De

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Book Description :

Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability. The book explores what context is, how it influences design by specialists, and acceptance by consumers. Chapters discuss the basics of context, food and drink in context, testing a range of other products, and other contextual variables. Historically, research on context has been done in the laboratory and various natural locations, but rapid growth in other methods to study context, including evoked contexts, immersive contexts, virtual reality contexts, and more have widened research possibilities. Appealing to the professional, academic and commercial markets, this book will be of interest to those who conduct research in product development and product testing, to those who study what controls product usage, including eating from the health perspective, and to those who make decisions about product and space development. Explores information on how context works and how to assess its influence on product decisions Discusses the basics of context, food and drink in context, and testing other products in context, including personal care products and home and workspace design Identifies variables that contribute to the contextual experience

Assessing the Mechanisms Behind Sound taste Correspondences and Their Impact on Multisensory Flavour Perception and Evaluation

Assessing the Mechanisms Behind Sound taste Correspondences and Their Impact on Multisensory Flavour Perception and Evaluation Book
Author : Qian Wang
Publisher : Unknown
Release : 2017
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Assessing the Mechanisms Behind Sound taste Correspondences and Their Impact on Multisensory Flavour Perception and Evaluation book written by Qian Wang, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry Book
Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Aymen Amine Assadi,Ashraf Mahdy Sharoba
Publisher : Elsevier
Release : 2020-04-20
ISBN : 0128199423
Language : En, Es, Fr & De

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Book Description :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging

Consumer Preferences and Acceptance of Food Products

Consumer Preferences and Acceptance of Food Products Book
Author : Derek V. Byrne
Publisher : MDPI
Release : 2020-12-01
ISBN : 3039436953
Language : En, Es, Fr & De

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Book Description :

The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection “Consumer Preferences and Acceptance of Food Products”, we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies.

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages Book
Author : Michael J. Scotter
Publisher : Elsevier
Release : 2015-02-04
ISBN : 1782420207
Language : En, Es, Fr & De

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Book Description :

Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception