Cargando…
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
|
| Colección: | Institute of Food Technologists Ser.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn979230358 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n|---||||| | ||
| 008 | 170325s2016 xx ob 001 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d OCLCQ |d CUY |d ZCU |d MERUC |d ICG |d OCLCF |d DKC |d OCLCO |d OCLCQ |d OCLCO |d SGP |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781118590317 | ||
| 020 | |a 1118590317 | ||
| 020 | |z 9781118590294 | ||
| 035 | |a (OCoLC)979230358 | ||
| 050 | 4 | |a TX546 |b .B588 2017 | |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 084 | |a TEC012000 |2 bisacsh | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Aliani, M. | |
| 245 | 1 | 0 | |a Bitterness : |b Perception, Chemistry and Food Processing. |
| 260 | |a Somerset : |b John Wiley & Sons, Incorporated, |c 2016. | ||
| 300 | |a 1 online resource (280 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Institute of Food Technologists Ser. | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Title Page; Copyright; Table of Contents; List of Contributors; Preface; Section I: The Biology of Bitterness Perception; Chapter 1: Biochemistry of Human Bitter Taste Receptors; 1.1 Introduction; 1.2 Bitter Taste Receptors: T2Rs; 1.3 T2R Signal Transduction; 1.4 Bitter Taste Perception and T2R Polymorphisms; 1.5 Ligand Binding and Activation Mechanisms of T2Rs; 1.6 Nutrigenomics of Taste; 1.7 Bitter Taste Blockers; 1.8 Expression of T2Rs in Extraoral tissues; 1.9 Conclusion; Acknowledgement; References; Chapter 2: Physiological Aspects of Bitterness; 2.1 Introduction; 2.2 Anatomy. | |
| 505 | 8 | |a 2.3 Taste Signal Transduction2.4 Gustatory Bitter Taste Receptor Gene Expression; 2.5 Extragustatory Bitter Taste Receptors; 2.6 Outlook; Acknowledgements; References; Chapter 3: Bitterness Perception in Humans: An Evolutionary Perspective; 3.1 Bitter Taste Receptors -- A Group of G Protein-Coupled Receptor (GPCR) Members; 3.2 Tas2R Gene Family -- A Highly Diverse Family in Vertebrates; 3.3 The Evolution of Tas2R Gene Family in Vertebrates; 3.4 Diverse Selective Forces Drove the Evolution of Tas2R Genes in Primates; 3.5 Genetical Basis of Tasteblindness -- Human PTC Perception as an Example. | |
| 505 | 8 | |a 3.6 PTC Tasteblindness in Humans and Chimpanzees -- Shared Phenotype Resulted From Unshared Genotypes3.7 Closing Remarks; Acknowledgement; References; Section II: The Chemistry of Bitterness; Chapter 4: Fruits and Vegetables; 4.1 Introduction; 4.2 Fruits; 4.3 Vegetables; 4.4 Future Progress; References; Chapter 5: Bitterness in Beverages; 5.1 Introduction; 5.2 Bitterness in Tea; 5.3 Bitterness in Coffee; 5.4 Bitterness in Cocoa/Hot Chocolate; 5.5 Bitterness in Beer; 5.6 Bitterness in Wine; 5.7 Bitterness in Cider; References. | |
| 505 | 8 | |a Chapter 6: Structural Characteristics of Food Protein-Derived Bitter Peptides6.1 Introduction; 6.2 Bitter Peptides Preparation and Taste Evaluation; 6.3 Role of Amino Acid Composition and Position Arrangement in Determining Peptide Bitterness Intensity; 6.4 Peptide Debittering Methods; 6.5 Conclusions; Acknowledgement; References; Section III: Analytical Techniques for Separating and Characterizing Bitter Compounds; Chapter 7: Sensory Evaluation Techniques for Detecting and Quantifying Bitterness in Food and Beverages; 7.1 Screening Methods; 7.2 Test Methods. | |
| 505 | 8 | |a 7.3 Techniques to Maximize Bitterness Perception7.4 Use of Standards; 7.5 Conclusion; References; Chapter 8: Analysis of Bitterness Compounds by Mass Spectrometry; 8.1 Introduction; 8.2 Overview of LC-MS; 8.3 Data Acquisition in LC-MS; 8.4 LC-MS Application of Bitterness Compounds; 8.5 Challenges and Future Perspectives; 8.6 Optimisation of Mass Spectra Parameters; 8.7 Recording of MS Profile; 8.8 Challenges in the Collection of HRMS Data; 8.9 Conclusions; References; Chapter 9: Evaluation of Bitterness by the Electronic Tongue: Correlation between Sensory Tests and Instrumental Methods. | |
| 500 | |a 9.1 Introduction. | ||
| 504 | |a Includes bibliographical references at the end of each chapters 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"-- |c Provided by publisher. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Bitterness (Taste) | |
| 650 | 6 | |a Amertume (Goût) | |
| 650 | 7 | |a Bitterness (Taste) |2 fast | |
| 758 | |i has work: |a Bitterness (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFP6KJcw9WqXrKrJ6Px6Bq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Aliani, M. |t Bitterness : Perception, Chemistry and Food Processing. |d Somerset : John Wiley & Sons, Incorporated, ©2016 |z 9781118590294 |
| 830 | 0 | |a Institute of Food Technologists Ser. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4825799 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL4825799 | ||
| 994 | |a 92 |b IZTAP | ||