000 05131cam a2200637 i 4500
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
015 _aGBB768669
_2bnb
019 _a980367428
020 _a9781118590263
_qelectronic book
020 _a1118590260
_qelectronic book
020 _a9781118590232
_qelectronic book
020 _a1118590236
_qelectronic book
020 _a9781118590317
_qelectronic book
020 _a1118590317
_qelectronic book
020 _z9781118590294
_qhardcover
035 _a(OCoLC)961457646
_z(OCoLC)980367428
037 _a9781118590232
_bWiley
042 _apcc
050 1 4 _aTX546
_b.B58 2017
072 7 _aTEC
_x012000
_2bisacsh
082 0 0 _a664/.07
_223
084 _aTEC012000
_2bisacsh
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.
300 _a1 online resource (xvi, 243 pages).
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bn
_2rdamedia
338 _aonline resource
_bnc
_2rdacarrier
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.
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
650 0 _aBitterness (Taste)
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aBitterness (Taste)
_2fast
_0(OCoLC)fst00833484
650 7 _aTECHNOLOGY & ENGINEERING / Food Science.
_2bisacsh
655 4 _aElectronic books.
700 1 _aAliani, Michel,
_eeditor.
700 1 _aEskin, N. A. M.
_q(Neason Akivah Michael),
_eeditor.
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
942 _cEB
999 _c311617
_d311617