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Bitterness = perception, chemistry and food processing /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Bitterness/ edited by Michel Aliani & Michael N. A. Eskin.
Reminder of title:	perception, chemistry and food processing /
other author:	Aliani, Michel.
Published:	Hoboken, NJ :John Wiley & Sons, : 2017.,
Description:	1 online resource.
Subject:	Bitterness (Taste) - Congresses. -
Online resource:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263
ISBN:	9781118590263

Bitterness = perception, chemistry and food processing /
Bitterness (John Wiley & Sons)

Bitternessperception, chemistry and food processing /[electronic resource] :edited by Michel Aliani & Michael N. A. Eskin. - 1st ed. - Hoboken, NJ :John Wiley & Sons,2017. - 1 online resource. - IFT Press series. - IFT Press series..

Includes bibliographical references and index.

"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--Provided by publisher.

ISBN: 9781118590263

LCCN: 2016049871Subjects--Topical Terms:

847816
Bitterness (Taste)
--Congresses.

LC Class. No.: TX546

Dewey Class. No.: 664/.07

Bitterness = perception, chemistry and food processing /
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020 $a 9781118590263 $q (electronic bk.)
020 $a 1118590260 $q (electronic bk.)
020 $a 9781118590317 $q (pdf)
020 $a 1118590317 $q (pdf)
020 $a 9781118590232 $q (epub)
020 $a 1118590236 $q (epub)
020 $z 9781118590294 $q (hardback)
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040 $a DLC $b eng $c DLC $d OCLCF $d N $d YDX $d IDEBK $d DG1 $d CUS $d COO $d NLE $d UPM $d OTZ $d OCLCO $d OCLCQ
050 0 0 $a TX546
082 0 0 $a 664/.07 $2 23
130 0 $a Bitterness (John Wiley & Sons) $3 1177233
245 1 0 $a Bitterness $h [electronic resource] : $b perception, chemistry and food processing / $c edited by Michel Aliani & Michael N. A. Eskin.
250 $a 1st ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c 2017.
300 $a 1 online resource.
490 1 $a IFT Press series
504 $a Includes bibliographical references and index.
520 $a "Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--Provided by publisher.
588 $a Description based on print version record.
650 0 $a Bitterness (Taste) $v Congresses. $3 847816
700 1 $a Aliani, Michel. $3 1177234
700 1 $a Eskin, N. A. M. $q (Neason Akivah Michael) $3 847841
830 0 $a IFT Press series. $3 999973
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263