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The Contribution of Food Oral Processing
When food is ingested, it remains in the mouth for a short period of time. Although this period is brief compared to the total food nutrient digestion and absorption time, it is crucially important, as it is the first step in digestion. It is also very important that, while the food is in the mouth, it is perceived by the senses and then a decision is made on swallowing. Oral sensory perception is an integrative response, which is generated in very short time (normally a few seconds) from complex information gathered from multiple sources during mastication and swallowing. Consequently, food oral processing studies include many orientations. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complexity and multidisciplinarity of the subject.
Pheromones
This book enables the students, researchers and teachers of crop protection faculty to understand and practice the pheromones of the fauna that have been designated by scientists. This compendium of information includes the following topics amongst others: • A timeline detailing the history of the pheromones • Information on the mentors of pheromone research • Types of signalling in various groups of fauna • Modes of communication among fauna and insects • Alarm signals, attractants, recognition signals, indirect guiding Kinesis, orthokinesis, klinokinesis, etc. • Types of communication among conspecifics • Modes of Communication • The broad categories of the pheromones • P...
Families
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Zoological Record
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Flavor Release
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
