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Chemosensory influences on eating and drinking, and their cognitive mediation

Booth, David A. (2014) Chemosensory influences on eating and drinking, and their cognitive mediation. In: Nutrition and Chemosensation. Taylor & Francis, Boca Raton, LA. (In Press)

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Contents (headings of main sections of the Chapter).
Introduction.
Excitation and Inhibition of Ingestion by Level of Sweetness.
Learnt Preferences for Levels of Sweetness.
The Learnt Peak of Preference for Level of Sweetener.
The Peak of Learnt Facilitation by Any Sensory Factor.
Missing the [Ideal] Point.
Ingestive Appetite and Food Preference Responses.
Each Food Has a Different Taste.
Cognitive Mechanisms That Convert Sensing into Ingesting.
Gustatory Configurations in Ingestion.
Olfactory Configurations in Ingestion.
Flavour.
Long-term effects of taste on nutrition.
Conclusions.
References.

Type of Work:Book Section
Date:2014 (Publication)
School/Faculty:Colleges (2008 onwards) > College of Life & Environmental Sciences
Department:School of Psychology
Keywords:Ingestive Behavior. Chemical Senses. Nutrition. Health. Multisensory Cognition.
Subjects:BF Psychology
GN Anthropology
RC0321 Neuroscience. Biological psychiatry. Neuropsychiatry
Institution:University of Birmingham
Copyright Holders:David A. Booth, University of Birmingham (UK)
ID Code:1441
Refereed:YES
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