Modifying Bitterness

Mechanism, Ingredients, and Applications

von Roy M. Roy, Glenn Roy

356 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.

• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781566764919
• Sprache: Englisch
• Erscheinungsdatum: 01.04.1997
• Größe: 235 x 157 mm
• Verlag: Routledge
• Herausgegeben von: Glenn M. Roy