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Multisensory Flavor Perception

Multisensory Flavor Perception
  • Author : Betina Piqueras-Fiszman
  • Publsiher : Woodhead Publishing
  • Release : 14 April 2016
  • ISBN : 008100351X
  • Pages : 376 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKMultisensory Flavor Perception

Summary:
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


Multisensory Flavor Perception

Multisensory Flavor Perception
  • Author : Betina Piqueras-Fiszman,Charles Spence
  • Publisher : Woodhead Publishing
  • Release : 14 April 2016
GET THIS BOOKMultisensory Flavor Perception

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


Multisensory Flavor Perception

Multisensory Flavor Perception
  • Author : Betina Piqueras-Fiszman,Charles Spence,Department of Experimental Psychology Charles Spence
  • Publisher : Woodhead Publishing
  • Release : 02 May 2016
GET THIS BOOKMultisensory Flavor Perception

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


Multisensory Flavor Perception

Multisensory Flavor Perception
  • Author : Betina Piqueras-Fiszman
  • Publisher : Anonim
  • Release : 25 February 2021
GET THIS BOOKMultisensory Flavor Perception

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


The Perfect Meal

The Perfect Meal
  • Author : Charles Spence,Betina Piqueras-Fiszman
  • Publisher : John Wiley & Sons
  • Release : 10 July 2014
GET THIS BOOKThe Perfect Meal

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


Flavor Perception

Flavor Perception
  • Author : Andrew J. Taylor,Deborah D. Roberts
  • Publisher : John Wiley & Sons
  • Release : 15 April 2008
GET THIS BOOKFlavor Perception

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.


Multisensory Perception

Multisensory Perception
  • Author : K. Sathian,V.S. Ramachandran
  • Publisher : Academic Press
  • Release : 15 September 2019
GET THIS BOOKMultisensory Perception

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


The Neural Bases of Multisensory Processes

The Neural Bases of Multisensory Processes
  • Author : Micah M. Murray,Mark T. Wallace
  • Publisher : CRC Press
  • Release : 25 August 2011
GET THIS BOOKThe Neural Bases of Multisensory Processes

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


Multisensory Human-Food Interaction

Multisensory Human-Food Interaction
  • Author : Carlos Velasco,Anton Nijholt,Kasun Karunanayaka
  • Publisher : Frontiers Media SA
  • Release : 26 July 2018
GET THIS BOOKMultisensory Human-Food Interaction

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


Flavour

Flavour
  • Author : Elisabeth Guichard,Christian Salles,Martine Morzel,Anne-Marie Le Bon
  • Publisher : John Wiley & Sons
  • Release : 27 December 2016
GET THIS BOOKFlavour

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their


Neurogastronomy

Neurogastronomy
  • Author : Gordon Shepherd
  • Publisher : Columbia University Press
  • Release : 16 July 2013
GET THIS BOOKNeurogastronomy

Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description


Gastrophysics

Gastrophysics
  • Author : Charles Spence
  • Publisher : Penguin
  • Release : 20 June 2017
GET THIS BOOKGastrophysics

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


Flavour Development, Analysis and Perception in Food and Beverages

Flavour Development, Analysis and Perception in Food and Beverages
  • Author : J K Parker,Stephen Elmore,Lisa Methven
  • Publisher : Elsevier
  • Release : 21 November 2014
GET THIS BOOKFlavour Development, Analysis and Perception in Food and Beverages

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation


Neuroenology

Neuroenology
  • Author : Gordon M. Shepherd
  • Publisher : Columbia University Press
  • Release : 22 November 2016
GET THIS BOOKNeuroenology

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this


Perception and Its Modalities

Perception and Its Modalities
  • Author : Dustin Stokes,Mohan Matthen,Stephen Biggs
  • Publisher : Oxford University Press, USA
  • Release : 04 September 2014
GET THIS BOOKPerception and Its Modalities

This volume is about the many ways we perceive. In nineteen new essays, philosophers and cognitive scientists explore the nature of the individual senses, how and what they tell us about the world, and how they interrelate. They consider how the senses extract perceptual content from receptoral information and what kinds of objects we perceive and whether multiple senses ever perceive a single event. Questions pertaining to how many senses we have, what makes one sense distinct from another, and


The Psychology of Flavour

The Psychology of Flavour
  • Author : Richard Stevenson
  • Publisher : Oxford University Press
  • Release : 30 April 2009
GET THIS BOOKThe Psychology of Flavour

Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavour