Téléchargez le livre : The Chemical Senses and Nutrition
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Description
The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition. Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.
Pages
510 pages
Collection
n.c
Parution
2012-12-02
Marque
Academic Press
EAN papier
9780123978509
EAN PDF SANS DRM
9780323147613
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
57,97 €

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