Challenges in Taste Chemistry and Biology

Klappentext This book discusses the biochemistry of human taste transduction and perception, with a review of a new taste activity concept. It discusses food taste from both a biochemical and a chemical point of view. Zusammenfassung Discusses the biochemistry of human taste transduction and perception.

Product details

• Authors: American Chemical Society, Thomas Hofmann, Thomas Ho Hofmann
• Assisted by: Chi-Tang Ho (Editor), Chi-Tang (Professor Ho (Editor), Ho Chi-Tang (Editor), Thomas Hofmann (Editor), Thomas (University Professor and Director of the Institut fur Lebensmittelchemie Hofmann (Editor), Wilhelm Pickenhagen (Editor), Wilhelm (Director of Dragoco Gerberding and Co. AG) Pickenhagen (Editor), Pickenhagen Wilhelm (Editor)
• Publisher: American chemical society
• Languages: English
• Product format: Hardback
• Released: 01.10.2003
• EAN: 9780841238527
• ISBN: 978-0-8412-3852-7
• No. of pages: 304
• Series: ACS Symposium Series; ACS Symposium; ACS Symposium Series; ACS Symposium
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Biochemistry, biophysics; SCIENCE / Life Sciences / Biology, SCIENCE / Life Sciences / Biochemistry, SCIENCE / Chemistry / General, SCIENCE / Chemistry / Organic, biochemistry, chemistry, Food & beverage technology, Food and beverage technology, Food chemistry, Chemical biology