Fat Detection: Taste, Texture, and Post Ingestive Effects

Jean-Pierre Montmayeur · Johannes le Coutre

сент. 2009 г. · CRC Press

Об электронной книге

Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se

Об авторе

Jean-Pierre Montmayeur, Centre National de la Recherche Scientifique, Dijon, FRANCE

Johannes le Coutre, Nestle Research Center, Lausanne, SWITZERLAND