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

苦味:感知、化学与食品加工(丛书)

食品科学技术基础学科

原   价:
2255.00
售   价:
1804.00
优惠
平台大促 低至8折优惠
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2017年02月21日
装      帧
精装
ISBN
9781118590294
复制
页      码
264
开      本
168.3x244.5mm
语      种
英文
综合评分
暂无评分
我 要 买
- +
库存 30 本
  • 图书详情
  • 目次
  • 买家须知
  • 书评(0)
  • 权威书评(0)
图书简介
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.
本书暂无推荐
本书暂无推荐
看了又看
  • 上一个
  • 下一个