Genetic Variation in Taste Sensitivity by John Prescott | 9780824740870 | Hardcover | Barnes & Noble
Genetic Variation in Taste Sensitivity

Genetic Variation in Taste Sensitivity

by John Prescott
     
 

ISBN-10: 0824740874

ISBN-13: 9780824740870

Pub. Date: 02/28/2004

Publisher: Taylor & Francis

This collection of 11 presentations adapted from a symposium held in 2002 titled "Sensitivity to PROP (6-n-propylthiouracil): Measurement, Significance, & Implications" addresses intriguing questions about whether "supertasters" have greater genetic PROP sensitivity, PROP sensitivity as an indicator of sensitivity to other sensory qualities, and its relation to

Overview

This collection of 11 presentations adapted from a symposium held in 2002 titled "Sensitivity to PROP (6-n-propylthiouracil): Measurement, Significance, & Implications" addresses intriguing questions about whether "supertasters" have greater genetic PROP sensitivity, PROP sensitivity as an indicator of sensitivity to other sensory qualities, and its relation to preferences for salt, high-fat foods, sweeteners, alcoholic beverages, and even smoking. Prescott (psychology, James Cook U., Cairns, Queensland, Australia) and Tepper (food science, Rutgers U., New Brunswick, NJ) introduce discussion centered on the methodology and outcomes of genetic and cross-cultural studies on oral perception. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13:
9780824740870
Publisher:
Taylor & Francis
Publication date:
02/28/2004
Series:
Food Science and Technology Ser.
Pages:
349
Product dimensions:
6.25(w) x 9.25(h) x 1.50(d)

Table of Contents

Genetic Differences in Human Oral Perception Advanced Methods Reveal Basic Problems in Intensity Scaling
Progress in Human Bitter Phenylthiocarbamide Genetics
Assessment of Different Methods for 6-n-Propylthiouracil Status Classification
6-n-Propylthiouracil Tasting and the Perception of Nontaste Oral Sensations
Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity
A Current Perspective on Creaminess Perception and 6-n-Propylthiouracil Taster Status
Genetic Basis for 6-n-Propylthiouracil Taster and Supertaster Status Determined Across Cultures
6-n-Propylthiouracil as a Genetic Taste Marker for Fat Intake, Obesity, and Chronic Disease Risk: Current Evidence and Future Promise
6-n-Propylthiouracil Sensitivity, Food Choices, and Food Consumption
Genetic Variation in Taste: Potential Biomarker for Cardiovascular Disease Risk?
6-n-Propylthiouracil Taster Status: Dietary Modifier, Marker or Misleader?
Index

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