| 000 | 03385nam a2200409 i 4500 | ||
|---|---|---|---|
| 999 |
_c361003 _d361003 |
||
| 001 | 361003 | ||
| 003 | ES-MaUEC | ||
| 005 | 20230102121310.0 | ||
| 006 | a||||fo|||| 00| 0 | ||
| 007 | cr nn nnnaamaa | ||
| 008 | 210828s2021 gw a s |||| 0|eng d | ||
| 020 | _a9783658322335 | ||
| 024 | 7 |
_a10.1007/978-3-658-32233-5 _2doi |
|
| 040 |
_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC |
||
| 050 | 4 |
_aQP456 _b2021 EB |
|
| 100 | 1 |
_aSchling, Petra _eautor _4aut _4http://id.loc.gov/vocabulary/relators/aut _9680991 |
|
| 245 | 1 | 4 |
_aThe Sense of Taste . _bOf Genes, Molecules and the Fascinating Biology of One of the Most Fundamental Senses _cby Petra Schling |
| 250 | _aFirst edition 2021 | ||
| 264 | 1 |
_aWiesbaden _bSpringer International Publishing _c2021 |
|
| 264 | 4 | _c2021 | |
| 300 |
_a1 recurso en línea (IX, 51 páginas) _b11 ilustraciones |
||
| 336 |
_2rdacontent _aTexto _btxt |
||
| 337 |
_2rdamedia _aelectrónico _bc |
||
| 338 |
_2rdacarrier _arecurso electrónico _bcr |
||
| 490 | 0 |
_aSpringer essentials _x2731-3115 |
|
| 490 | 0 | _aBiomedical and Life Sciences (SpringerNature-11642) | |
| 490 | 0 | _aBiomedical and Life Sciences (R0) (SpringerNature-43708) | |
| 505 | 0 | _aTaste from the point of view of biology -- flavors -- tastes in unusual places. | |
| 520 | 3 | _aIn this essential, Petra Schling gives an overview of the current state of research on the topic of taste. She regards taste as a sensory perception that allows us to distinguish essential food components from toxins. What we eat depends not insignificantly on how we like it. But how do we actually taste - and what do we taste? As omnivores, we humans have a relatively wide range of taste receptors, not only in our mouths, which provide us with important information about our food. Outside the mouth, taste receptors serve our innate immune system to "taste" bacteria, worms and other intruders. We can and should rely on this. Our sense of taste warns us of toxins and unwanted co-inhabitants and can only be deceived to a very limited extent by sweeteners, bitter blockers or similar tricks. This Springer essential is a translation of the original German 1st edition essentials,Der Geschmack by Petra Schling, published by Springer Fachmedien Wiesbaden GmbH, part of Springer Nature in 2021.The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation. Springer Nature works continuously to further the development of tools for the production of books and on the related technologies to support the authors. The contents Taste from a biological perspective Flavors Tasting in unusual places The target groups Students of biology and medicine Laymen interested in the topic The author Dr. Petra Schling is a research assistant at the Biochemistry Center of the University of Heidelberg. | |
| 988 | _aSpringer_BiomedLife_2021 | ||
| 650 | 7 |
_2embne _9671891 _aGusto |
|
| 776 | 0 | 8 |
_iPrinted edition: _z9783658322328 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783658322342 |
| 856 | 4 | 0 |
_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-658-32233-5 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid) |
| 942 |
_2lcc _cLE |
||
| 998 |
_b01/2022 _dz _ek _zSI |
||