Quand l'Art rencontre la Pharmacie - 5 Angebote vergleichen
Bester Preis: € 69,00 (vom 18.02.2017)1
Quand l'Art rencontre la Pharmacie
FR NWISBN: 9786131585821 bzw. 6131585822, in Französisch, neu.
Lieferung aus: Deutschland, Sofort lieferbar.
Attraits et contraintes des pharmacies historiques, L'étude consiste en un tour de France des pharmacies historiques toujours en activité, agrémenté d'une étape polonaise. Les apothicaireries d'hôpitaux ne sont pas présentées dans ce travail, seules les officines de "ville" sont recensées ici. Les pharmacies visitées sont regroupées par secteurs géographiques. Leur histoire, aménagement (décor intérieur, devanture), évolution au fil du temps et pratique professionnelle sont ainsi présentés. Lorsqu'elles en bénéficient, la protection des officines par inscription aux monuments historiques est mentionnée. En synthèse, les attraits et contraintes de ces pharmacies anciennes sont répertoriés ainsi que quelques solutions possibles pour remédier à leurs problèmes. Enfin, une perspective d'avenir est proposée.
Attraits et contraintes des pharmacies historiques, L'étude consiste en un tour de France des pharmacies historiques toujours en activité, agrémenté d'une étape polonaise. Les apothicaireries d'hôpitaux ne sont pas présentées dans ce travail, seules les officines de "ville" sont recensées ici. Les pharmacies visitées sont regroupées par secteurs géographiques. Leur histoire, aménagement (décor intérieur, devanture), évolution au fil du temps et pratique professionnelle sont ainsi présentés. Lorsqu'elles en bénéficient, la protection des officines par inscription aux monuments historiques est mentionnée. En synthèse, les attraits et contraintes de ces pharmacies anciennes sont répertoriés ainsi que quelques solutions possibles pour remédier à leurs problèmes. Enfin, une perspective d'avenir est proposée.
2
Flavour (2016)
EN NW EB DLISBN: 9781118929391 bzw. 111892939X, in Englisch, Wiley-Blackwell, Wiley-Blackwell, Wiley-Blackwell, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
3
Flavour - From Food to Perception
EN NW EB DLISBN: 9781118929391 bzw. 111892939X, in Englisch, Wiley-Blackwell, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, E-Book zum Download.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered. Elisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon , Centre des Sciences du Goût et de lAlimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered. Elisabeth Guichard, Christian Salles, Martine Morzel and Anne-Marie Le Bon , Centre des Sciences du Goût et de lAlimentation, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France.
Lade…