000 | 05131cam a2200637 i 4500 | ||
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001 | ocn961457646 | ||
003 | OCoLC | ||
005 | 20200810124410.0 | ||
006 | m o d | ||
007 | cr ||||||||||| | ||
008 | 161028t20172017njua ob 001 0 eng | ||
010 | _a 2016049871 | ||
040 |
_aDLC _beng _erda _cDLC _dOCLCO _dOCLCF _dOCLCQ _dN$T _dYDX _dIDEBK _dDG1 _dYDX _dOCLCO _dCUS _dCOO _dNLE |
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015 |
_aGBB768669 _2bnb |
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019 | _a980367428 | ||
020 |
_a9781118590263 _qelectronic book |
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020 |
_a1118590260 _qelectronic book |
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020 |
_a9781118590232 _qelectronic book |
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020 |
_a1118590236 _qelectronic book |
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020 |
_a9781118590317 _qelectronic book |
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020 |
_a1118590317 _qelectronic book |
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020 |
_z9781118590294 _qhardcover |
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035 |
_a(OCoLC)961457646 _z(OCoLC)980367428 |
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037 |
_a9781118590232 _bWiley |
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042 | _apcc | ||
050 | 1 | 4 |
_aTX546 _b.B58 2017 |
072 | 7 |
_aTEC _x012000 _2bisacsh |
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082 | 0 | 0 |
_a664/.07 _223 |
084 |
_aTEC012000 _2bisacsh |
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049 | _aMAIN | ||
130 | 0 | _aBitterness (John Wiley & Sons) | |
245 | 1 | 0 |
_aBitterness : _bperception, chemistry and food processing / _cedited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada. |
250 | _aFirst edition. | ||
264 | 1 |
_aHoboken, NJ : _bJohn Wiley & Sons, Inc., _c2017. |
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300 | _a1 online resource (xvi, 243 pages). | ||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bn _2rdamedia |
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338 |
_aonline resource _bnc _2rdacarrier |
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490 | 1 | _aIFT Press series | |
505 | 0 | _aTHE 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. | |
520 |
_a"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"-- _cProvided by publisher. |
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504 | _aIncludes bibliographical references and index. | ||
588 | _aDescription based on online resource; title from digital title page (viewed on April 13, 2017). | ||
506 |
_aOwing to Legal Deposit regulations this resource may only be accessed from within National Library of Scotland. For more information contact enquiries@nls.uk. _5StEdNL |
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650 | 0 | _aBitterness (Taste) | |
650 | 7 |
_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh |
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650 | 7 |
_aBitterness (Taste) _2fast _0(OCoLC)fst00833484 |
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650 | 7 |
_aTECHNOLOGY & ENGINEERING / Food Science. _2bisacsh |
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655 | 4 | _aElectronic books. | |
700 | 1 |
_aAliani, Michel, _eeditor. |
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700 | 1 |
_aEskin, N. A. M. _q(Neason Akivah Michael), _eeditor. |
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776 | 0 | 8 |
_iPrint version: _bFirst edition. _dHoboken : John Wiley & Sons, Inc., 2017 _z9781118590294 _w(DLC) 2016049478 |
830 | 0 | _aIFT Press series. | |
856 | 4 | 0 |
_uhttps://doi.org/10.1002/9781118590263 _zWiley Online Library |
994 |
_a92 _bDG1 |
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942 | _cEB | ||
999 |
_c311617 _d311617 |