Beställningsvara. Skickas inom 7-10 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.
Nevertheless, the past twenty years has seen a significant increase in our understanding of these sensory systems and the contributors to this book, many of whom helped to reveal key findings in this research domain, explore theories which attempt to explain appetite control, associative odour learning and multisensory perception, among others.
Lorenzo Stafford is Associate Professor in the Department of Psychology at the University of Portsmouth, UK, and a chartered member of the British Psychology Society. He is an active member of the British Feeding and Drinking Group(BFDG).
Part I Multisensory.- 1 Hunger in the Chemical and Non-Chemical Senses - Richard J. Stevenson.- 2 Multisensory Sweetness Enhancement: Comparing Olfaction and Vision - Charles Spence.- 3 The Role of Novel Taste and Smell Delivery Devices in Facilitating Multisensory and Eating Behaviour Research - Chi Thanh Vi, Marianna Obrist, and Martin Richard Yeomans.- Part II Food Preferences.- 4 Chemosensory Aspects in Obesity: Rethinking the Role of Sweet and Fat Taste - Rhiannon Mae Armitage, Vasiliki Iatridi, and Martin Richard Yeomans.- 5 How Are Food Preferences Formed and Changed? Sensory Contributions to Anticipatory and Consummatory Processing of Food Reward - Putu Agus Khorisantono and Janina Seubert.- Part III Disordered Eating and Olfactory Disorders.- 6 Obesity and Olfaction - Lorenzo D. Stafford and Carl Philpott.- 7 Olfaction and Disordered Eating - Andrew J. Johnson.- 8 The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption ofFood - Robert Pellegrino and Alexander Fjældstad.- Part IV Anthropological Links.- 9 Fragrant Ecologies: Aroma and Olfaction in Indigenous Amazonia - Lewis Daly.
