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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 |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
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| Colección: | Institute of Food Technologists Ser.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.