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Institute of Food Technologists Ser.: Bitterness : Perception, Chemistry and Food Processing by Michel Aliani and Michael N. A. Eskin (2017, Hardcover)
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About this product
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-101118590295
ISBN-139781118590294
eBay Product ID (ePID)219217417
Product Key Features
Number of Pages264 Pages
Publication NameBitterness : Perception, Chemistry and Food Processing
LanguageEnglish
SubjectFood Science
Publication Year2017
TypeTextbook
AuthorMichel Aliani, Michael N. A. Eskin
Subject AreaTechnology & Engineering
SeriesInstitute of Food Technologists Ser.
FormatHardcover
Dimensions
Item Height0.7 in
Item Weight24.9 Oz
Item Length9.7 in
Item Width6.7 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN2016-049478
Dewey Edition23
IllustratedYes
Dewey Decimal664.07
SynopsisThe increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed., The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers., The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease-preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness, which includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and mask it are also thoroughly discussed.
LC Classification NumberTX546.B58 2017
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