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LEADER 00000cam  2200733 i 4500 
001    924683881 
003    OCoLC 
005    20200119062844.1 
006    m     o  d         
007    cr ||||||||||| 
008    151013s2016    enk     ob    001 0 eng   
010    2015039832 
019    951601807|a992879470|a1055370443|a1066382849|a1066430595
020    9781118951644|q(ePub) 
020    1118951646|q(ePub) 
020    9781118951637|q(Adobe PDF) 
020    1118951638|q(Adobe PDF) 
020    9781118951620 
020    111895162X 
020    1118951735|q(cloth) 
020    9781118951736|q(cloth) 
020    |z9781118951736|q(cloth) 
035    (OCoLC)924683881|z(OCoLC)951601807|z(OCoLC)992879470
040    DLC|beng|erda|epn|cDLC|dOCLCF|dN$T|dDG1|dYDXCP|dIDEBK|dCOO
042    pcc 
049    MAIN 
050 00 TX546 
060  4 WL 702 
072  7 TEC|x012000|2bisacsh 
082 00 664.07|223 
245 00 Chemesthesis :|bchemical touch in food and eating /
       |cedited by Shane T. McDonald, David Bolliet, John Hayes. 
264  1 Chichester, West Sussex, UK ;|aHoboken, New Jersey :|bJohn
       Wiley & Sons, Inc.,|c2016. 
300    1 online resource 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft|0
504    Includes bibliographical references and index. 
520    Chemesthesis: Chemical Touch in Food and Eating surveys 
       the modern body of work on chemesthesis, with a variety of
       contributors who are well known for their expertise on the
       topic. After a forward by John Prescott and an 
       introduction by Barry Green (who originally coined the 
       term chemesthesis 25 years ago), the book moves on to 
       survey chemesthetic spices and address the psychology and 
       physiology of chemesthesis, the practical sensory and 
       instrumental analysis, the interaction of chemesthesis 
       with other chemical senses, health ramifications, and the 
       application of chemesthesis in food. The major types of 
       chemesthesis, including pungency, burning, cooling, 
       tingling, nasal irritation, and numbing, are each covered 
       in their own chapter. The book concludes with a look to 
       the future. 
520    This is the first comprehensive book on chemesthesis since
       1990, when Barry Green and his colleagues edited a volume 
       on the perception of chemical irritants, including those 
       in food. This new book is intended to be a vital resource 
       for anyone interested in the sensory impact of the food we
       eat, including food scientists, sensory professionals, 
       analytical chemists, physiologists, culinary scientists, 
       and others. --Book Jacket. 
588 0  Print version record and CIP data provided by publisher. 
650  0 Food|xSensory evaluation.|0
650  0 Chemical senses.|0
650  0 Intersensory effects.|0
650  0 Food|xComposition.|0
650  2 Sensation.|0 
650  2 Food Analysis.|0 
700 1  McDonald, Shane T.|q(Shane Thomas),|0
700 1  Bolliet, David,|0
700 1  Hayes, John|q(John E.),|0
776 08 |iPrint version:|tChemesthesis.|dChichester, West Sussex :
       John Wiley & Sons, Inc., 2016|z9781118951736|w(DLC)  
990    John Wiley and Sons|bWiley Frontlist All Obook 2014 to 
       present|c2020-01-18|yNew collection wiley.front2014|5OH1 
990    ProQuest ebrary|bebrary Academic Complete|c2017-08-11
       |yRemoved from collection ebrary.ebooks|5MTU 
990    ProQuest ebrary|bebrary Academic Complete|c2017-04-28
       |yMaster record variable field(s) change: 650|5MTU 
990    ProQuest ebrary|bebrary Academic Complete|c2017-04-20|5MTU
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