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 their development, morphology, composition, electrophysiological and biochemical responses. Details are presented at several levels to appeal to researchers in molecular biology, membrane biophysics, human psychophysics, neuroanatomy, and chemistry. Current research is described in the context of what preceding studies have revealed, and the chapter authors are among today's most active and highly respected researchers in the field of chemical senses.
- ISBN10 0849353416
- ISBN13 9780849353413
- Publish Date 23 July 1993
- Publish Status Active
- Publish Country US
- Publisher Taylor & Francis Inc
- Imprint CRC Press Inc
- Format Hardcover
- Pages 528
- Language English