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Sweetness
CHF 43.20
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Geliefert zwischen Mi., 26.11.2025 und Do., 27.11.2025
Details
High Quality Content by WIKIPEDIA articles! High Quality Content by WIKIPEDIA articles! Sweet is one of the five basic tastes and is almost universally regarded as a pleasurable experience. Foods rich in simple carbohydrates such as sugar are those most commonly associated with sweetness, although there are other natural and artificial compounds that are sweet at much lower concentrations, allowing their use as non-caloric sugar substitutes. Other compounds may alter perception of sweetness itself. The chemosensory basis for detecting sweetness, which varies among both individuals and species, has only been teased apart in recent years. The current theoretical model is the multipoint attachment theory, which involves multiple binding sites between sweetness receptor and the sweet substance itself.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130551124
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- EAN 9786130551124
- Titel Sweetness
- Herausgeber Betascript Publishing
- Anzahl Seiten 100
- Genre Biologie
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