Fat Detection Taste, Texture, and Post Ingestive Effects

Taking a multidisciplinary approach, this volume sheds new light on critical concerns regarding dietary fat and its relation to obesity. Going far beyond the well-known concerns, it offers new scientific data on the many aspects of fat, including psychological, behavioral, genetic, and physiological...

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Bibliographic Details
Main Author Montmayeur, Jean-Pierre
Format eBook Book
LanguageEnglish
Published Boca Raton CRC Press 2010
CRC Press, Taylor & Francis
Taylor & Francis Group
Edition1
SeriesFrontiers in neuroscience
Subjects
Dietary Fats > adverse effects
Dietary Fats > metabolism
Food
Food > Fat content
Food preferences
Food Preferences > physiology
Lipids in human nutrition
Taste
Taste > physiology
Taste Perception > physiology
Energy Density
Brain DHA
Fatty Acids
DHA Intake
Fatty Acid
Energy Balance
Postprandial Lipemia
Taste Stimuli
Food Intake
Fat Taste
Fa Receptor
Conditioning Day
Chorda Tympani Nerve
AgRP
CPP Test
Circumvallate Papillae
Taste Receptor Cells
Fat Preference
Saf Ower Oil
Gustatory System
CT
Corn Oil
Trans Fatty Acids
Linoleic Acid
Taste Cells
Online AccessGet full text
ISBN9781420067750
1420067753
DOI10.1201/9781420067767

Cover

Table of Contents:
  • Front cover -- Contents -- Series Preface -- Foreword -- Preface -- Editors -- Contributors -- Part I: Importance of Dietary Fat -- Chapter 1. Evolutionary Perspectives on Fat Ingestion and Metabolism in Humans -- Chapter 2. Pathophysiology and Evolutionary Aspects of Dietary Fats and Long-Chain Polyunsaturated Fatty Acids across the Life Cycle -- Part II: Taste of Fat: From Detection to Behavior -- Chapter 3. Gustatory Mechanisms for Fat Detection -- Chapter 4. Role of the Gustatory System in Fatty Acid Detection in Rats -- Chapter 5. Peripheral Gustatory Processing of Free Fatty Acids -- Chapter 6. Orosensory Factors in Fat Detection -- Chapter 7. Fat Taste in Humans: Is It a Primary? -- Part III: Neural Representations of Dietary Fat Stimuli -- Chapter 8. Neural Representation of Fat Texture in the Mouth -- Chapter 9. Advantageous Object Recognition for High-Fat Food Images -- Part IV: Sensory Appeal of the Fat-Rich Diet -- Chapter 10. Preference for High-Fat Food in Animals -- Chapter 11. Human Perceptions and Preferences for Fat-Rich Foods -- Part V: Control of Food Intake as a Function of Fat -- Chapter 12. Oral and Postoral Determinants of Dietary Fat Appetite -- Chapter 13. Control of Fat Intake by Striatal Opioids* -- Chapter 14. Fat-Rich Food Palatability and Appetite Regulation -- Chapter 15. Fats and Satiety -- Part VI: Genetic Factors Influencing Fat Preference and Metabolism -- Chapter 16. Heritable Variation in Fat Preference -- Chapter 17. Dietary, Physiological, and Genetic Impacts on Postprandial Lipid Metabolism -- Part VII: Lipids and Disease -- Chapter 18. Control of Fatty Acid Intake and the Role of Essential Fatty Acids in Cognitive Function and Neurological Disorders* -- Chapter 19. What Is the Link between Docosahexaenoic Acid, Cognitive Impairment, and Alzheimer's Disease in the Elderly?
  • Chapter 20. Hypothalamic Fatty Acid Sensing in the Normal and Disease States -- Chapter 21. Dietary Fat and Carbohydrate Composition: Metabolic Disease -- Chapter 22. Food Intake and Obesity: The Case of Fat -- Index -- Back cover