Bitterness In Foods And Beverages
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Bitterness In Foods And Beverages
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Author : Russell L. Rouseff
language : en
Publisher: Elsevier Publishing Company
Release Date : 1990-01-01
Bitterness In Foods And Beverages written by Russell L. Rouseff and has been published by Elsevier Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990-01-01 with Technology & Engineering categories.
Bitterness is one of the four commonly accepted taste qualities (the others are sweet, salty and sour) and is surprisingly wide spread in foods. Bitter compounds have been reported in just about every food from avocado's to zucchini. Bitterness can be elicited from a diverse collection of chemical compounds encompassing a wide range of molecular size and functional groups. The complexity of the bitterness response can make the studies in this area perplexing. Because some individuals are almost totally blind to bitterness whereas others are extremely sensitive to bitterness, it is difficult for the food scientist to formulate or blend so that concentrations of bitter compounds are high sufficient for insensitive individuals but not too high for sensitive individuals. This book was designed to be of practical assistance to those food scientists who may be struggling with a bitterness problem as well as those sensory scientists interested in bitterness. This is the most comprehensive text devoted to bitterness in foods and beverages. Each chapter has been written by individuals who have extensive experience with their subject matter. The work is organized in four major sections.
Modifying Bitterness
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Author : Glenn M. Roy
language : en
Publisher: CRC Press
Release Date : 2020-09-10
Modifying Bitterness written by Glenn M. Roy and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-10 with Technology & Engineering categories.
Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist. Over the years, an increasing interest in more palatable food and beverage products with low fat and low sugar content has arisen, thus creating a market need for the control of bitterness perception. This is the first, comprehensive treatment of this subject in book form. Organized primarily by ingredients or processing approaches affecting the bitter taste reduction or inhibition, this thorough review includes an in-depth and thoroughly referenced review of mechanisms, ingredients and applications of bitter taste reduction or inhibition.
Bitterness
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Author : Michel Aliani
language : en
Publisher: John Wiley & Sons
Release Date : 2017-03-14
Bitterness written by Michel Aliani and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-14 with Technology & Engineering categories.
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 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.
Bitter
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Author : Jennifer McLagan
language : en
Publisher: Ten Speed Press
Release Date : 2014-09-16
Bitter written by Jennifer McLagan and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-16 with Cooking categories.
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
The Analysis And Control Of Less Desirable Flavors In Foods And Beverages
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Author : George Charalambous
language : en
Publisher: Elsevier
Release Date : 2012-12-02
The Analysis And Control Of Less Desirable Flavors In Foods And Beverages written by George Charalambous and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society. The papers explore advances in the analysis and control or prevention of less desirable taste and aroma factors in foods and beverages such as fish and shellfish, meat, cheese, soy proteins, corn syrup, water, citrus juices, milk, and beer. This book is comprised of 15 chapters and begins with a review of advances in the separation of volatile components, particularly with respect to gas chromatography. The reader is then introduced to methods and procedures for analysis and control of less desirable flavors in fish and shellfish, meat, cheese, corn syrup, soy proteins, citrus juices, milk, beer, and wine. The analysis and control of taste and odor of public water supplies which are used commonly for food processing and manufacture are also considered. Furthermore, the techniques used to minimize, remove, or mask the bitter flavor that arises unintentionally during enzymatic hydrolysis of proteins are described. This monograph will be a useful resource for students, chemists, and food technologists, as well as growers, processors, fabricated food and beverage manufacturers, brewers, wine makers, distillers, and consumers.
Learned Liking And Discrimination Of Perceptually Distinct Bitter Stimuli
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Author : Molly Higgins
language : en
Publisher:
Release Date : 2020
Learned Liking And Discrimination Of Perceptually Distinct Bitter Stimuli written by Molly Higgins and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with categories.
Phytonutrients are an essential component to the diet, as their consumption can reduce the risk of adverse health conditions, such as cardiovascular disease and cancer (Drewnowski & Gomez-Carneros, 2000). Taste is the number one driver of consumption of various food products according to consumer research (International Food Information Council, 2019), and, specifically, bitter taste is the major deterrent of consumption for foods high in phytonutrients. Bitterness is generally avoided as the taste is innately aversive (Steiner, Glaser, Hawilo, & Berridge, 2001). However, a tolerance or liking of bitter tasting products can develop overtime, as evidenced by the popularity of bitter beverages like black coffee, green tea, and bitter, pale ale style beer. A number of factors have been shown to correlate with the consumption of bitter foods; yet, these relationships are not fully understood and cannot explain why the liking of one bitter food does not generalize to other bitter foods. Bitterness is a complex taste, and research in humans and rodents suggests bitterness may be multigeusic (i.e., composed of multiple distinguishable percepts) rather than monogeusic (i.e., one singular, indistinguishable percept). Here, we seek to better understand bitter taste perception and how individuals learn to tolerate or like bitterness. In stage one, we identify potential bitter percepts of multiple bitter stimuli. In stage two, we test if individuals can learn to discriminate these stimuli using various conditioning and discrimination tasks. Finally, in stage 3, we explore additional factors influencing the liking and intake of bitter products.
Off Flavors In Foods And Beverages
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Author : G. Charalambous
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Off Flavors In Foods And Beverages written by G. Charalambous and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
Bitterness
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Author : Michel Aliani
language : en
Publisher: John Wiley & Sons
Release Date : 2017-04-17
Bitterness written by Michel Aliani and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-17 with Technology & Engineering categories.
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 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.
Strategies To Reduce Sodium Intake In The United States
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Author : Institute of Medicine
language : en
Publisher: National Academies Press
Release Date : 2010-10-14
Strategies To Reduce Sodium Intake In The United States written by Institute of Medicine and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-14 with Medical categories.
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Taste Matters
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Author : John Prescott
language : en
Publisher: Reaktion Books
Release Date : 2013-02-15
Taste Matters written by John Prescott and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-15 with Cooking categories.
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.