Bitterness: perception, chemistry and food processing
"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 s...
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Hoboken, NJ
John Wiley & Sons, Inc.
[2017]
|
| Ausgabe: | First edition |
| Schriftenreihe: | IFT Press series
|
| Schlagworte: | |
| Online-Zugang: | FRO01 TUM01 UBG01 Volltext |
| Zusammenfassung: | "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"-- |
| Beschreibung: | THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin. - Includes bibliographical references and index |
| Beschreibung: | 1 online resource (xvi, 243 pages) |
| ISBN: | 9781118590263 |
Internformat
MARC
| LEADER | 00000nmm a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV044299014 | ||
| 003 | DE-604 | ||
| 005 | 20190321 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 170505s2017 |||| o||u| ||||||eng d | ||
| 020 | |a 9781118590263 |9 9781118590263 | ||
| 024 | 7 | |a 10.1002/9781118590263.ch10 |2 doi | |
| 035 | |a (OCoLC)992531770 | ||
| 035 | |a (DE-599)BVBBV044299014 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-861 |a DE-91 | ||
| 245 | 1 | 0 | |a Bitterness |b perception, chemistry and food processing |c edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada |
| 250 | |a First edition | ||
| 264 | 1 | |a Hoboken, NJ |b John Wiley & Sons, Inc. |c [2017] | |
| 300 | |a 1 online resource (xvi, 243 pages) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a IFT Press series | |
| 500 | |a THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin. - 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"-- | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Bitterness (Taste) |2 fast | |
| 650 | 4 | |a Bitterness (Taste) | |
| 700 | 1 | |a Aliani, Michel |e Sonstige |4 oth | |
| 700 | 1 | |a Eskin, N. A. Michael |d 1941- |e Sonstige |0 (DE-588)1067259317 |4 oth | |
| 856 | 4 | 0 | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-35-WIC | ||
| 940 | 1 | |q UBG_PDA_WIC | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-029702940 | ||
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263.ch10 |l FRO01 |p ZDB-35-WIC |q FRO_PDA_WIC |x Verlag |3 Volltext | |
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263 |l TUM01 |p ZDB-35-WIC |q TUM_Einzelkauf |x Verlag |3 Volltext | |
| 966 | e | |u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263.ch10 |l UBG01 |p ZDB-35-WIC |q UBG_PDA_WIC |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804177502892982272 |
|---|---|
| any_adam_object | |
| author_GND | (DE-588)1067259317 |
| building | Verbundindex |
| bvnumber | BV044299014 |
| collection | ZDB-35-WIC |
| ctrlnum | (OCoLC)992531770 (DE-599)BVBBV044299014 |
| edition | First edition |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04417nmm a2200433zc 4500</leader><controlfield tag="001">BV044299014</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20190321 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">170505s2017 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781118590263</subfield><subfield code="9">9781118590263</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1002/9781118590263.ch10</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)992531770</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV044299014</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-861</subfield><subfield code="a">DE-91</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Bitterness</subfield><subfield code="b">perception, chemistry and food processing</subfield><subfield code="c">edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">First edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Hoboken, NJ</subfield><subfield code="b">John Wiley & Sons, Inc.</subfield><subfield code="c">[2017]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource (xvi, 243 pages)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">IFT Press series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin. - Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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"--</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Bitterness (Taste)</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Bitterness (Taste)</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Aliani, Michel</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Eskin, N. A. Michael</subfield><subfield code="d">1941-</subfield><subfield code="e">Sonstige</subfield><subfield code="0">(DE-588)1067259317</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-35-WIC</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">UBG_PDA_WIC</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-029702940</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263.ch10</subfield><subfield code="l">FRO01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">FRO_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263</subfield><subfield code="l">TUM01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">TUM_Einzelkauf</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263.ch10</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-35-WIC</subfield><subfield code="q">UBG_PDA_WIC</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV044299014 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:49:06Z |
| institution | BVB |
| isbn | 9781118590263 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029702940 |
| oclc_num | 992531770 |
| open_access_boolean | |
| owner | DE-861 DE-91 DE-BY-TUM |
| owner_facet | DE-861 DE-91 DE-BY-TUM |
| physical | 1 online resource (xvi, 243 pages) |
| psigel | ZDB-35-WIC UBG_PDA_WIC ZDB-35-WIC FRO_PDA_WIC ZDB-35-WIC TUM_Einzelkauf ZDB-35-WIC UBG_PDA_WIC |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | John Wiley & Sons, Inc. |
| record_format | marc |
| series2 | IFT Press series |
| spelling | Bitterness perception, chemistry and food processing edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada First edition Hoboken, NJ John Wiley & Sons, Inc. [2017] 1 online resource (xvi, 243 pages) txt rdacontent c rdamedia cr rdacarrier IFT Press series THE BIOLOGY OF BITTERNESS PERCEPTION. Biochemistry of Human Bitter Taste Receptors / Jasbir Upadhyaya, Nisha Singh, Raj Bhullar, and Prashen Chelikani -- Physiological Aspects of Bitterness / Maik Behrens and Wolfgang Meyerhof -- Bitterness Perception in Humans: An Evolutionary Perspective / Hui Yang and Peng Shi -- THE CHEMISTRY OF BITTERNESS. Fruits and Vegetables / Ernst Hoehn and Daniel Baumgartner -- Bitterness in Beverages / Ayyappan A Aachary and Michael N A Eskin -- Structural Characteristics of Food Protein-Derived Bitter Peptides / Rotimi E Aluko -- ANALYTICAL TECHNIQUES FOR SEPARATING AND CHARACTERIZING BITTER COMPOUNDS. Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages / Donna Ryland, Erin Goldberg, and Michel Aliani -- Analysis of Bitterness Compounds by Mass Spectrometry / Geraldine Dowling -- Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods / Michel Aliani, Ala'a Eideh, Fatemeh Ramezani Kapourchali, Rehab Alharbi, and Ronak Fahmi -- METHODS FOR REMOVING BITTERNESS IN FUNCTIONAL FOODS AND NUTRACEUTICALS. Methods for Removing Bitterness in Functional Foods and Nutraceuticals / Erin Goldberg, Jennifer Grant, Michel Aliani, and Michael N. A. Eskin. - 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"-- TECHNOLOGY & ENGINEERING / Food Science bisacsh Bitterness (Taste) fast Bitterness (Taste) Aliani, Michel Sonstige oth Eskin, N. A. Michael 1941- Sonstige (DE-588)1067259317 oth https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Bitterness perception, chemistry and food processing TECHNOLOGY & ENGINEERING / Food Science bisacsh Bitterness (Taste) fast Bitterness (Taste) |
| title | Bitterness perception, chemistry and food processing |
| title_auth | Bitterness perception, chemistry and food processing |
| title_exact_search | Bitterness perception, chemistry and food processing |
| title_full | Bitterness perception, chemistry and food processing edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada |
| title_fullStr | Bitterness perception, chemistry and food processing edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada |
| title_full_unstemmed | Bitterness perception, chemistry and food processing edited by Michel Aliani & Michael N. A. Eskin, Manitoba, Canada |
| title_short | Bitterness |
| title_sort | bitterness perception chemistry and food processing |
| title_sub | perception, chemistry and food processing |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Bitterness (Taste) fast Bitterness (Taste) |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Bitterness (Taste) |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263 |
| work_keys_str_mv | AT alianimichel bitternessperceptionchemistryandfoodprocessing AT eskinnamichael bitternessperceptionchemistryandfoodprocessing |