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Modifying Bitterness: Mechanism, Ingredients, and Applications [Hardcover]

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  • Category: Books (Technology & Engineering)
  • Author:  Roy, Glenn, Roy, Roy M.
  • Author:  Roy, Glenn, Roy, Roy M.
  • ISBN-10:  1566764912
  • ISBN-10:  1566764912
  • ISBN-13:  9781566764919
  • ISBN-13:  9781566764919
  • Publisher:  CRC Press
  • Publisher:  CRC Press
  • Pages:  356
  • Pages:  356
  • Binding:  Hardcover
  • Binding:  Hardcover
  • Pub Date:  01-Jun-1997
  • Pub Date:  01-Jun-1997
  • SKU:  1566764912-11-MPOD
  • SKU:  1566764912-11-MPOD
  • Item ID: 100835637
  • List Price: $400.00
  • Seller: ShopSpell
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  • Delivery by: Oct 11 to Oct 13
  • Notes: Brand New Item. Not shipped to AK, HI, APO, FPO, AE.
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.Preface -- Acknowledgement -- Introduction -- Section I: Mechanism, Ingredients, Applications -- 1. RECENT OVERVIEW OF THE MECH ANISM OF BITTER TASTE /GLENN ROY -- Transduction and Perception -- Rats and Mice -- Gerbils -- Bovine -- Rabbit -- Frog -- Primates and Humans -- References -- 2. GENER AL CORRELATION BETWEEN MODELS OF SWEETNESS AND BITTERNESS PERCEPTION /GLENN ROY -- Theoretical Studies -- Common Similarities, Experimental Data YI -- Sensory Measurements -- Case Studies -- References -- 3. THE EVOWTION OF IN VITRO TASTE SENSORS /GLENN ROY -- References -- 4. NEWER CHEMICAL IDENTIFICATION OF BITTER PRINCIPLES AND THEIR SOURCES /GLENN ROY -- Health Benefits -- Bitter as Deterrent -- Bitter Principles and Sources -- Miscellaneous Bitter Principles and Sources -- References -- 5. GENERAL INGREDIENT OR PROCESS APPROACHES TO BITTERNESS INHIBITION AND REDUCTION IN FOODS AND BEVERAGES /GLENN ROY -- Ingredient Approaches -- Process Approaches -- Inclusion Complexes, Chelating Agents, Polysaccharides and Ion-Exchange Membranes -- Chemical Modifications of Bitter Substrates -- Specific Applications of Bitterness Inhibition and Reduction -- References -- Section II: A Symposium -- 6. INTERACTIONS BETWEEN SWEET AND BITTER TASTES /D. ERIC WALTERS -- Introduction -- Experimental Observations -- Mechanistic Implló§
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