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Neural Mechanisms in Taste

Author: Robert H. Cagan

Publisher: CRC Press

Published: 2020-02-03

Total Pages: 241

ISBN-13: 1000714551

The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area of neurophysiology as well as those in other disciplines who have interests in sensory mechanisms. The focus is on two major themes--peripheral mechanisms and neural processing at the central level. Every chapter is written by an expert on the subject matter, including definitive updates on the status of each topic. This work is not only useful to researchers in taste, but also to basic and applied scientists in related fields (such as food technology), doctoral and postdoctoral students.

Neural Plasticity and Memory

Author: Federico Bermudez-Rattoni

Publisher: CRC Press

Published: 2007-04-17

Total Pages: 368

ISBN-13: 1420008412

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A comprehensive, multidisciplinary review, Neural Plasticity and Memory: From Genes to Brain Imaging provides an in-depth, up-to-date analysis of the study of the neurobiology of memory. Leading specialists share their scientific experience in the field, covering a wide range of topics where molecular, genetic, behavioral, and brain imaging techniq

Multisensory Flavor Perception

Author: Betina Piqueras-Fiszman

Publisher: Woodhead Publishing

Published: 2016-04-14

Total Pages: 376

ISBN-13: 008100351X

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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Foundations of Neuroscience

Author: Casey Henley

Publisher:

Published: 2021

Total Pages:

ISBN-13:

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Conditioned Taste Aversion

Author: Steve Reilly

Publisher: Oxford University Press

Published: 2009

Total Pages: 593

ISBN-13: 019532658X

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Provides a contemporary focus on the research, theory, and clinical application concerning conditioned taste aversion effects and methodology, and serves as a definitive perspective on the current state of research in this area.

The Neural Bases of Multisensory Processes

Author: Micah M. Murray

Publisher: CRC Press

Published: 2011-08-25

Total Pages: 800

ISBN-13: 1439812179

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It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.

The Role of the Nucleus of the Solitary Tract in Gustatory Processing

Author: Robert M. Bradley

Publisher: CRC Press

Published: 2006-10-04

Total Pages: 0

ISBN-13: 9780849342004

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Providing an essential brainstem relay for three cranial nerves, the NST coordinates highly complex sensory information. While other functions of the NST have received attention, its role in gustatory processing has received little. The first reference devoted exclusively to gustatory processing, The Role of the Nucleus of the Solitary Tract in Gustatory Processing offers an in-depth review of one of the most important central relay stations in the brain. Combining widely dispersed research into a comprehensive single volume, it presents a thorough historical background, documents the anatomy of the rostral nucleus of the solitary tract (rNST), and explores the properties of synaptic transmitters and neurons within that tract. The book examines the role of reflex activities and considers factors that influence how gustatory rNST neurons respond to taste stimuli. It describes the development and maturational changes the rNST undergoes and considers the challenge involved with identifying rNST neural circuits. The Role of the Nucleus of the Solitary Tract in Gustatory Processing brings together expert investigators who have contributed substantially to the current knowledge of the anatomy, physiology, and developmental biology of the solitary nucleus. This pertinent work serves as a standard reference for those involved in the field, providing ready access to past investigations and inviting practitioners to create new approaches that will advance knowledge about the central processing of gustatory information.

Neurobiology of Sensation and Reward

Author: Jay A. Gottfried

Publisher: CRC Press

Published: 2011-03-28

Total Pages: 458

ISBN-13: 142006729X

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Synthesizing coverage of sensation and reward into a comprehensive systems overview, Neurobiology of Sensation and Reward presents a cutting-edge and multidisciplinary approach to the interplay of sensory and reward processing in the brain. While over the past 70 years these areas have drifted apart, this book makes a case for reuniting sensation a

Mechanisms of Taste Transduction

Author: Sidney A. Simon

Publisher: CRC Press

Published: 2014-07-22

Total Pages: 528

ISBN-13: 1498710638

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Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste. These topics range from the control of food intake to the biophysical mechanisms of transduction and the design of food flavors in the food industry. The responses and organization of special sensory pathways are described in regard to the

Neuroenology

Author: Gordon M. Shepherd

Publisher: Columbia University Press

Published: 2016-11-22

Total Pages: 297

ISBN-13: 0231542879

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In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.