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Condition: New.
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Nutrition and Behavior: A Multidisciplinary Approach
Language: English
Published by CABI Publishing 2015-10-06, 2015
ISBN 10: 1780644450 ISBN 13: 9781780644455
Paperback. Condition: New.
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Condition: As New. Unread book in perfect condition.
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Taste, Nutrition and Health
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
£ 58.03
£ 11.98 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In.
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Taste, Nutrition and Health
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: New.
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Taste, Nutrition and Health
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition.
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Hardcover. Condition: New. New. book.
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Hardcover. Condition: Good. Corporate library copy with minimal use or wear. Nice corners.
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Hardcover. Condition: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Genetic Variation in Taste Sensitivity (GENETICS, FOOD SCIENCE
Language: English
Published by Marcel Dekker Incorporated, New York, 2004
ISBN 10: 0824740874 ISBN 13: 9780824740870
Hardcover. Condition: New.
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HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Taste, Nutrition and Health
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
£ 56.04
£ 6.76 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketHRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Condition: New. Print on Demand.
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Condition: New. Print on Demand.
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Condition: New. PRINT ON DEMAND.
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to which a food is accepted or rejected-and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.
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Gebunden. Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnThe sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to w.
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Buch. Condition: Neu. Taste, Nutrition and Health | Buch | Gebunden | Englisch | 2020 | MDPI AG | EAN 9783039284443 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.
