Mechanisms of Taste Transduction

Sidney A. Simon, Stephen D. Roper

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CRC Press
30 June 2020

Anatomy; Neurosciences; Food & beverage technology

Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to their development, morphology, composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described in the context of what preceding studies have revealed, and the chapter authors are among today's most active and highly respected researchers in the field of chemical senses.

By: Sidney A. Simon, Stephen D. Roper
Imprint: CRC Press
Country of Publication: United Kingdom
Dimensions: Height: 234mm, Width: 156mm,
Weight: 454g
ISBN: 9780367449827
ISBN 10: 036744982X
Pages: 522
Publication Date: 30 June 2020
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

Simon, Sidney A. | Roper, Stephen D.