Bitterness :
Bitterness : perception, chemistry and food processing /
edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada.
- First edition.
- 1 online resource (xvi, 243 pages).
- IFT Press series .
- IFT Press series. .
Includes bibliographical references and index.
THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin.
Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk.
"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--
9781118590263 1118590260 9781118590232 1118590236 9781118590317 1118590317
9781118590232 Wiley
2016049871
GBB768669 bnb
Bitterness (Taste)
TECHNOLOGY & ENGINEERING--Food Science.
Bitterness (Taste)
TECHNOLOGY & ENGINEERING / Food Science.
Electronic books.
TX546 / .B58 2017
664/.07
Includes bibliographical references and index.
THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin.
Owing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk.
"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--
9781118590263 1118590260 9781118590232 1118590236 9781118590317 1118590317
9781118590232 Wiley
2016049871
GBB768669 bnb
Bitterness (Taste)
TECHNOLOGY & ENGINEERING--Food Science.
Bitterness (Taste)
TECHNOLOGY & ENGINEERING / Food Science.
Electronic books.
TX546 / .B58 2017
664/.07