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Livros sobre o tema "Flavor perception"

Autor: Grafiati

Publicado: 25 de janeiro de 2025

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1

Taylor, Andrew J., e Deborah D. Roberts, eds. Flavor Perception. Oxford, UK: Blackwell Publishing Ltd, 2004. http://dx.doi.org/10.1002/9780470995716.

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2

D, Mackey Erin, e AWWA Research Foundation, eds. Public perception of tap water chlorinous flavor. Denver, CO: Awwa Research Foundation, 2004.

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3

Samakradhamrongthai, Rajnibhas Sukeaw, ed. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Cham: Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-62612-8.

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4

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Limited, John, 2007.

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5

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

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6

Roberts, Deborah D., e Andrew J. Taylor. Flavor Perception. Wiley & Sons, Incorporated, John, 2008.

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7

Multisensory Flavor Perception. Elsevier, 2016. http://dx.doi.org/10.1016/c2014-0-03761-6.

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8

Flavour perception. Oxford, UK: Blackwell Pub., 2004.

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9

Parker, J. K., S. Elmore e L. Methven. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2014.

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10

Elmore, Stephen, J. K. Parker, L. Methven e J. S. Elmore. Flavour Development, Analysis and Perception in Food and Beverages. Elsevier Science & Technology, 2016.

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11

Parker, J. K., Stephen Elmore e Lisa Methven. Flavour Development, Analysis and Perception in Food and Beverages. Woodhead Publishing, 2014.

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12

Bon, Anne Marie Le, Elisabeth Guichard, Christian Salles e Martine Morzel. Flavour: From Food to Perception. Wiley & Sons, Incorporated, John, 2016.

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13

Guichard, Elisabeth, Christian Salles, Martine Morzel e Anne-Marie Le Bon. Flavour: From Food to Perception. Wiley & Sons, Limited, John, 2016.

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14

Bon, Anne Marie Le, Elisabeth Guichard, Christian Salles e Martine Morzel. Flavour: From Food to Perception. Wiley & Sons, Incorporated, John, 2016.

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15

Guichard, Elisabeth, Christian Salles, Martine Morzel e Anne-Marie Le Bon. Flavour: From Food to Perception. Wiley & Sons, Limited, John, 2016.

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16

Suwanagul, Anawat. Ripening pear flavor volatiles: Identification, biosynthesis and sensory perception. 1996.

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17

Spence, Charles, e Betina Piqueras-Fiszman. Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace. Elsevier Science & Technology, 2016.

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18

Spence, Charles, e Betina Piqueras-Fiszman. Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace. Elsevier Science & Technology, 2016.

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19

Samakradhamrongthai, Rajnibhas Sukeaw. Aroma and Flavor in Product Development: Characterization, Perception, and Application. Springer, 2024.

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20

(Editor), G. Crozes, A. Bruchet (Editor) e E. Mackey (Editor), eds. Public Perception of Tap Water Chlorinous Flavor: Awwarf Report 90980f (Awwa Research Foundation Reports). IWA Publishing (Intl Water Assoc), 2007.

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21

Taylor, Andew, e Deborah D. Roberts. Flavour Perception. Blackwell Publishing Limited, 2004.

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22

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

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23

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

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24

Zhao, Jing, e Changqi Liu. Flavour and Consumer Perception of Food Proteins. Royal Society of Chemistry, The, 2021.

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25

Lakkis, Jamileh. Chemosensates: Chemistry and Role in Flavour and Chemesthetic Perception. Elsevier Science & Technology, 2020.

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26

Flavour Development, Analysis and Perception in Food and Beverages. Elsevier, 2015. http://dx.doi.org/10.1016/c2013-0-16460-4.

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27

Auvray, Malika, e Mirko Farina. Patrolling the Boundaries of Synaesthesia. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780199688289.003.0013.

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Synaesthesia is a neurological condition in which people make unusual associations between various sensations. This chapter investigates conceptually whether alleged non-developmental (i.e. artificial) forms of synaesthesia could be counted as genuine synaesthetic experiences. It focuses in particular on post-hypnotic suggestions, drug habits, flavor perception, and use of sensory substitution devices. It discusses a number of criteria that have been taken as definitional of synaesthesia; namely, inducer-concurrent pairing, idiosyncrasy, consistency over time, and automaticity of the process, and subsequently investigates whether those alleged non-developmental cases could fulfill these criteria. Although the response provided here is negative, as each of the cases fail to fulfill one or several of the criteria, the comparisons between these cases and congenital synaesthesia prove useful to highlight key differences between different kinds of multisensory experiences.

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28

Wunderli, Barbara Kathrin. Flavour interactions in sensory perception: Investigations on hard boiled candies. 2003.

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29

and, Bruno. Perceiving Food. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198725022.003.0005.

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How we perceive edible objects is one of the most important perceptual functions served by our brains, both for its adaptive and hedonic implications. The perception of the flavour of foods is perhaps the quintessential multisensory experience, and in this chapter we will detail how flavour depends not only on coding taste in the mouth, but also on olfaction, vision, somatosensation, and even hearing. Multisensory interactions in the perception of food provide another important domain to illustrate principles of multisensory perception, are fundamental to understand methods of sensory analysis in the production of food, and provide an exciting new direction for analyses of culinary art.

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30

Collins, John, e Tamara Dobler. The Work of Charles Travis. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780198783916.003.0001.

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The chapter explains the leading ideas of Charles Travis in relation to three main topics and offers first-pass responses to some general objections to Travis’s general philosophical orientation to the topics. Firstly, regarding linguistic meaning, it is argued that occasion-sensitivity poses a novel set of problems for standard construals of truth-conditional semantics. Secondly, regarding the structure of thought, it is explained how much the same issues arise for thought as they do for language. Thirdly, regarding perception, Travis’s distinctive flavour of disjunctivism is explained. The chapter also seeks to situate Travis’s thought in relation to Wittgenstein and more contemporary thinkers such as Jerry Fodor.

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31

Chen, Melvin. Philosophy and Art in Southeast Asia. Bloomsbury Publishing Plc, 2024. http://dx.doi.org/10.5040/9781350414204.

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Guiding you through the topics that shape aesthetics and the philosophy of art, this introduction explores the truth, meaning, taste, aesthetic merit and the role of perception. What each chapter offers is a wealth of examples from Asia: Sonny Liew’s The Art of Charlie Chan Hock Chye, Tan Tai Yong, Kueh Appreciation Day, dragon kiln pottery, the Nanyang style of painting and the Chinese ink tradition. Selected for their boldness and open-endedness, these artworks include graphic comics and classical art forms. They deal with controversies and address central questions including: -When are artworks considered dangerous?-Why does Socrates recommend the banishment of the poets?-What are the problems and challenges posed by forgery?-How do we resolve ambiguity when interpreting and making sense of works of art?-Can there be such a thing as immoral art? A sense of awareness of context and situatedness runs throughout Aesthetics in Southeast Asia. The texture, fabric, and flavour of each example is woven into rigorous philosophical analysis of aesthetic and artistic matters. Making art and aesthetics more relatable, here is a creative and accessible introduction that inspires a love for art and aesthetics. For anyone interested in understanding the cultural underpinnings of aesthetics outside of the traditional canon it is essential reading.

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32

Fernández, Johanna. The Young Lords. University of North Carolina Press, 2020. http://dx.doi.org/10.5149/northcarolina/9781469653440.001.0001.

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Against the backdrop of America’s urban rebellions in the 1960s, an unexpected cohort of New York radicals unleashed a series of urban guerrilla actions against the city’s racist policies and contempt for the poor. They occupied a hospital, took over a church, paralyzed traffic with uncollected garbage, tested children for lead poisoning, defended prisoners, fought the military police, and fed breakfast to poor children. Their dramatic flair, uncompromising vision for a new society, and skill in linking local problems to international crises riveted the media, alarmed New York’s political class, and challenged nationwide perceptions of civil rights and black power protest. The group called itself the Young Lords. Utilizing oral histories, archival records, and an enormous cache of police records released only after a decade-long Freedom of Information Law request and subsequent court battle, Johanna Fernández has written the definitive history of the Young Lords, from its roots as a Chicago street gang to its rise and fall as a political organization in New York. Led by working-class Puerto Rican youth and modelled after the Black Panther Party, the Young Lords confronted race and class inequality and questioned U.S. foreign policy. Their imaginative protests and media savvy tactics won reforms, popularized socialism, and exposed America’s imperial project in Puerto Rico. Fernández challenges what we think we know about the sixties. In riveting style, she demonstrates how the Young Lords redefined the character of protest, the color of politics, and the cadence of urban culture in the age of great dreams.

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