Genetic Variation in Taste Sensitivity

John Prescott, Beverly J. Tepper (Herausgeber)

Buch | Hardcover

276 Seiten

2004
Crc Press Inc (Verlag)
978-0-8247-4087-0 (ISBN)

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Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas. Written by recognized names from industry and academia, Genetic Variation in Taste Sensitivity is ideal for taste, olfaction, and flavor chemists and scientists; sensory evaluation chemists and scientists; and nutritionists.

John Prescott, James Cook University, Cairns, Queensland, Australia. Beverly J. Tepper, Rutgers University, New Brunswick, New Jersey, U.S.A.

Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling. Progress in Human Bitter Phenylthiocarbamide Genetics. Assessment of Different Methods for 6-n-Propylthiouracil Status Classification. 6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations. Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity. A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status. Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures. 6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise. 6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption. Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk? 6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker or Misleader? Index.

Erscheint lt. Verlag	10.2.2004
Verlagsort	Bosa Roca
Sprache	englisch
Maße	152 x 229 mm
Gewicht	498 g
Themenwelt	Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	Food Science & Technology S.
ISBN-10	0-8247-4087-4 / 0824740874
ISBN-13	978-0-8247-4087-0 / 9780824740870
Zustand	Neuware