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Modifying Bitterness

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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.

Modifying Bitterness

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Author : Glenn M. Roy
language : en
Publisher: CRC Press
Release Date : 1997-04-29

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 1997-04-29 with Technology & Engineering categories.

Bitter Flavor Science

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Author : Sophie Carter
language : en
Publisher: Publifye AS
Release Date : 2025-02-27

Bitter Flavor Science written by Sophie Carter and has been published by Publifye AS this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-27 with Science categories.

Bitter Flavor Science explores the fascinating relationship between humans and bitter tastes, revealing how our aversion to bitterness, initially a crucial survival mechanism, has evolved into appreciation across cultures. The book delves into why we can learn to enjoy bitter flavors, like those in tonic water or certain vegetables, despite our innate rejection. It highlights the evolutionary advantage of detecting bitterness as a defense against poisonous plants, while also examining cultural practices that have reshaped our preferences. The book investigates the science of taste perception, explaining how specialized receptors identify bitter compounds and trigger signals to our brains. It also covers the chemistry of bitter compounds, found in diverse foods, and how preparation methods can alter their intensity. Case studies spotlight how different cultures have embraced bitter flavors, such as the use of hops in brewing and bitter herbs in traditional medicine. Drawing upon evolutionary biology, sensory science, and food chemistry, the book provides a complete view of bitter flavors. It starts with the science of taste and progresses through cultural adaptations and culinary applications. This interdisciplinary approach makes the book valuable for food enthusiasts and culinary professionals seeking to understand and incorporate bitterness into their culinary creations.

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.

International Symposium On Olfaction And Taste

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Author : Thomas E. Finger
language : en
Publisher: John Wiley & Sons
Release Date : 2009-08-24

International Symposium On Olfaction And Taste written by Thomas E. Finger 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 2009-08-24 with Technology & Engineering categories.

This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.

Handbook Of Functional Beverages And Human Health

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Author : Fereidoon Shahidi
language : en
Publisher: CRC Press
Release Date : 2016-04-06

Handbook Of Functional Beverages And Human Health written by Fereidoon Shahidi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-06 with Health & Fitness categories.

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas for future research and development. Additionally,

Chemical And Functional Properties Of Food Proteins

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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2001-06-22

Chemical And Functional Properties Of Food Proteins written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-22 with Technology & Engineering categories.

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.

Kirk Othmer Food And Feed Technology 2 Volume Set

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Author : Wiley
language : en
Publisher: John Wiley & Sons
Release Date : 2007-12-14

Kirk Othmer Food And Feed Technology 2 Volume Set written by Wiley 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 2007-12-14 with Technology & Engineering categories.

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Encyclopedia Of Food Chemistry

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Author :
language : en
Publisher: Elsevier
Release Date : 2018-11-22

Encyclopedia Of Food Chemistry written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-22 with Technology & Engineering categories.

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Flavor Development For Functional Foods And Nutraceuticals

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Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2019-09-23

Flavor Development For Functional Foods And Nutraceuticals written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-23 with Technology & Engineering categories.

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials. Yield and retention of aromatic components during several extraction methods and flavor encapsulation techniques for thermal degradable food components are discussed. Advanced methods of flavor extraction techniques like supercritical C02 extraction are emphasized. The safety and quality aspects of flavor incorporation in food processing industries are reviewed with respect to international regulations. The importance of flavor in the nutraceuticals industry is also discussed. In addition, the book stresses the functional value and organoleptic acceptability towards product optimization/formulation. Features: Explains how flavors play an integral role in a finished nutraceutical product Describes the various extraction techniques that are being adopted for manufacturing flavors from natural raw materials Covers flavor encapsulation techniques for thermal degradable food components Provides an introduction to the history of how some natural flavor ingredients, botanicals, and extracts were used in ancient times in Ayurveda and herbal medicine This is an ideal reference book for the flavor chemists, food scientists, nutraceutical formulators, and students and academicians who are working in the area of nutraceutical, supplement, and functional food development and provides very useful information to help them select appropriate flavors for their products. Also available in the Nutraceuticals: Basic Research/Clinical Applications Series: Flavors for Nutraceuticals and Functional Foods, edited by M. Selvamuthukumaran and Yashwant Pathak (ISBN: 978-1-1380-6417-1) Antioxidant Nutraceuticals: Preventive and Healthcare Applications, edited by Chuanhai Cao, Sarvadaman Pathak, Kiran Patil (ISBN 978-1-4987-3703-6) Food By-product Based Functional Food Powders, edited by Özlem Tokuşoğlu (ISBN 978-1-4822-2437-5)

Modifying Bitterness

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