Can I read Bitterness: Perception, Chemistry and Food Processing (Institute of Food Technologists Series) on EtoBox?

Bitterness: Perception, Chemistry and Food Processing (Institute of Food Technologists Series) by Aliani, Michel (editor);Eskin, Michael N. A. (editor) is a nonfiction available to read on EtoBox.

What is Bitterness: Perception, Chemistry and Food Processing (Institute of Food Technologists Series) about?

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

Who reads Bitterness: Perception, Chemistry and Food Processing (Institute of Food Technologists Series)?

Author

Aliani, Michel (editor);Eskin, Michael N. A. (editor)

Publisher

IFT Press : Wiley Blackwell

Published

2017

Language

EN

ISBN

9781118590232

Category

nonfiction

Subjects

Cooking