UID:
almahu_9949226633002882
Umfang:
XII, 257 p. 45 illus., 42 illus. in color.
,
online resource.
Ausgabe:
1st ed. 2021.
ISBN:
9783030862824
Inhalt:
The textbook provides an overview of the sensory science field in the context of diseases such as obesity and Coronavirus disease 2019 (COVID-19). This book brings a summary of the state of the science in key areas and provides examples of translational science from using cellular and rodent models to human clinical trials and community health. The volume structure leads the reader through the physiology of taste and smell into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used. This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows. Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others. .
Anmerkung:
Preface -- 1. Taste and Smell Systems Development during infancy, childhood -- 2.Anatomy, Physiology and Neurobiology of Olfaction and Gustation -- 3.Measurement of Olfaction : Screening and assessment -- 4.Measurements of Gustation: Screening and assessment -- 5. Measurements of Chemesthesis -- 6.Integration of taste, smell and chemestesis: Clinical Implications -- 7.Overview of olfaction and gustation under metabolic influences -- 8.Studies on the sense of smell and taste in individuals with obesity -- 9. Studies on the sense of smell and taste in individuals with diabetes -- 10.Studies on the sense of smell and taste in individuals with hypertension -- 11.Studies on the sense of smell and taste in psychiatric disorders -- 12.Taste and Smell alterations and Neurodegenarative Disorders -- 13. Taste and smell in weight loss surgery 3 -- 14. Taste and Smell alterations and Cancer Therapies -- 15.Oral health and chemosensory problems -- 16. Chemosensation and pharmacological treatments -- 17. Oral and Extraoral Olfactory and Taste Receptors -- 18. Sensory Nutrition. Implications to Health and Personalized Medicine -- 19.Oral health and Microbiome: Implications for Taste. .
In:
Springer Nature eBook
Weitere Ausg.:
Printed edition: ISBN 9783030862817
Weitere Ausg.:
Printed edition: ISBN 9783030862831
Weitere Ausg.:
Printed edition: ISBN 9783030862848
Sprache:
Englisch
DOI:
10.1007/978-3-030-86282-4
URL:
https://doi.org/10.1007/978-3-030-86282-4
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(URL des Erstveröffentlichers)
URL:
Volltext
(URL des Erstveröffentlichers)
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