Profil
Mes achats
Découvrez plus de 300 000 ebooks aux formats pdf epub, audio en telechargement ou en lecture streaming. Nous vous avons sélectionné nos coups de cœur toutes categories confondues et mettons en avant l'actualité de la litterature française et internationale.
voir toutes les nouveautés
Nouveautés de la semaine
Recherche avancée
Insights from the Science of Smelling and Tasting
Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during eating. It also stresses the importance of psychology when you smell, taste and eat.
Some of the other topics include flavour, the working of the nose and olfactory (cross-)adaptation, the use of odorants, the relation between emotion and eating, and many more. The book helps you understand why you like and eat food, and shows the intriguing complexity of the area.
Les livres numériques peuvent être téléchargés depuis l'ebookstore Numilog ou directement depuis une tablette ou smartphone.
PDF : format reprenant la maquette originale du livre ; lecture recommandée sur ordinateur et tablette EPUB : format de texte repositionnable ; lecture sur tous supports (ordinateur, tablette, smartphone, liseuse)
DRM Adobe LCP
LCP DRM Adobe
Ce livre est protégé contre la rediffusion à la demande de l'éditeur (DRM).
La solution LCP apporte un accès simplifié au livre : une clé d'activation associée à votre compte client permet d'ouvrir immédiatement votre livre numérique.
Les livres numériques distribués avec la solution LCP peuvent être lus sur :
La solution Adobe consiste à associer un fichier à un identifiant personnel (Adobe ID). Une fois votre appareil de lecture activé avec cet identifiant, vous pouvez ouvrir le livre avec une application compatible.
Les livres numériques distribués avec la solution Adobe peuvent être lus sur :
mobile-and-tablet Pour vérifier la compatibilité avec vos appareils,consultez la page d'aide
Garmt Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his PhD dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored some 150 publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and is a member of the editorial board of several journals in the area of eating and food perception. He has over thirty year experience in sensory science and experimental psychology and worked in academia, research institutes and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, sensory science and sensometrics. Garmt taught courses in food perception, sensory science and related topics and has been a visiting scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience and has been a guest in several podcasts and in interviews by the media. Currently Garmt is teaching at the Faculty of Psychology and Neuroscience of Maastricht University in the Netherlands.
Restez informé(e) des événements et promotions ebook
Paiements sécurisés