Shallenberger, Robert S. Taste Chemistry

ISBN 13: 9780751401509

Taste Chemistry

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9780751401509: Taste Chemistry

The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.

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Contenuti:

Chemical Nature Of Taste. Taste Chemistry Principles. Water and Inorganic Compounds. Polyhydroxy Alcohols, Cyclitols, and Carbonyl Compounds. Structure, Reactions and Properties of Sugars. Sweetness and Other Taste Attributes of the Sugars. Amino Acids, Peptides and Proteins. Organic Compounds. The Common Saporous Units for Taste. The Initial Chemistry of Taste Symmetry, Chirality and Topology in Taste. The Taste Receptor(s). Index

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Shallenberger, R.S.
Editore: Springer (2017)
ISBN 10: 0751401501 ISBN 13: 9780751401509
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Descrizione libro Springer, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria P110751401501

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R.S. Shallenberger
Editore: Chapman and Hall (1994)
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Descrizione libro Chapman and Hall, 1994. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Codice libro della libreria IP-9780751401509

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Shallenberger, R.S.
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Descrizione libro Springer, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780751401509_lsuk

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R.S. SHALLENBERGER
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Descrizione libro Springer, 1994. Hardback. Condizione libro: NEW. 9780751401509 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0278276

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Descrizione libro Springer, 1994. Condizione libro: New. This item is printed on demand for shipment within 3 working days. Codice libro della libreria LP9780751401509

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Descrizione libro Chapman and Hall, 1994. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9780751401509

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Descrizione libro Chapman and Hall, United Kingdom, 1994. Hardback. Condizione libro: New. New edition. 226 x 150 mm. Language: English . Brand New Book ***** Print on Demand *****. The object ofthis text is to examine, and elaborate on the meaning of the established premise that taste is a chemical sense. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. Codice libro della libreria APC9780751401509

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R.S. Shallenberger
Editore: Chapman and Hall, United Kingdom (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
Nuovi Rilegato Quantità: 10
Print on Demand
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Valutazione libreria
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Descrizione libro Chapman and Hall, United Kingdom, 1994. Hardback. Condizione libro: New. New edition. 226 x 150 mm. Language: English . Brand New Book ***** Print on Demand *****.The object ofthis text is to examine, and elaborate on the meaning of the established premise that taste is a chemical sense. In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry. Codice libro della libreria APC9780751401509

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R.S. Shallenberger
Editore: Springer (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
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Descrizione libro Springer, 1994. Hardcover. Condizione libro: New. book. Codice libro della libreria 0751401501

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R.S. Shallenberger
Editore: Springer (1994)
ISBN 10: 0751401501 ISBN 13: 9780751401509
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Descrizione libro Springer, 1994. Hardcover. Condizione libro: New. 1994. This item is printed on demand. Codice libro della libreria DADAX0751401501

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