The sense of taste [electronic resource] : of genes, molecules and the fascinating biology of one of the most fundamental senses / by Petra Schling.
- 作者： Schling, Petra.
- 其他作者：
- 其他題名：
- essentials.
- 出版： Wiesbaden : Springer Fachmedien Wiesbaden :Imprint: Springer 2021.
- 叢書名： essentials
- 主題： Taste. , Taste--Molecular aspects. , Physiology. , Zoology. , Neurosciences. , Chemistry/Food Science, general. , Life Sciences, general.
- ISBN： 9783658322335 (electronic bk.) 、 9783658322328 (paper)
- URL：
電子書(校內)
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- 一般註：E1103學校採購電子書 Taste from the point of view of biology -- flavors -- tastes in unusual places.
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讀者標籤：
- 系統號： 000293747 | 機讀編目格式
館藏資訊
In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks. This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors.
摘要註
In this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks. This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com) A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors. The contents Taste from a biological perspective Flavors Tasting in unusual places The target groups Students of biology and medicine Laymen interested in the topic The author Dr. Petra Schling is a research assistant at the Biochemistry Center of the University of Heidelberg.