Modifying Bitterness PDF Download
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Author: Glenn M. Roy
Publisher: CRC Press
ISBN: 100016005X
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
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.
Author: Glenn M. Roy
Publisher: CRC Press
ISBN: 100016005X
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
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.
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607745178
Category : Cooking
Languages : en
Pages : 541
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Book Description
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.
Author: Michel Aliani
Publisher: John Wiley & Sons
ISBN: 1118590295
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
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.
Author: Fereidoon Shahidi
Publisher: CRC Press
ISBN: 1466596422
Category : Health & Fitness
Languages : en
Pages : 886
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Book Description
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,
Author: Thomas E. Finger
Publisher: John Wiley & Sons
ISBN: 1573317381
Category : Technology & Engineering
Languages : en
Pages : 765
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Book Description
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.
Author: Wiley
Publisher: John Wiley & Sons
ISBN: 047017448X
Category : Technology & Engineering
Languages : en
Pages : 1786
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Book Description
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.
Author: Zdzislaw E. Sikorski
Publisher: CRC Press
ISBN: 9781566769600
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
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.
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
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
Author: A. J. Taylor
Publisher: Elsevier
ISBN: 1845693361
Category : Technology & Engineering
Languages : en
Pages : 297
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Book Description
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. - Discusses adapting ingredients to meet consumer demand for nutritious food - Examines different technologies that improve flavour - Techniques for flavour modification are highlighted
Author: M. Selvamuthukumaran
Publisher: CRC Press
ISBN: 0429894201
Category : Technology & Engineering
Languages : en
Pages : 293
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Book Description
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)
