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Optimising sweet taste in foods /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Optimising sweet taste in foods / |c edited by William J. Spillane. |
| 260 | |a Boca Raton, FL : |b CRC Press ; |a Cambridge, England : |b Woodhead, |c 2006. | ||
| 300 | |a 1 online resource (xvi, 428 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Woodhead Publishing in food science and technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | 8 | |a Annotation |b Consumer acceptance or rejection of a food can often be due to its taste. Swet taste is especially attractive to the consumer and it is important to optimise this quality in food products. A wide range of compounds can be used to sweeten foods and with today's interest in diet and health, calorific sweeteners are often replaced with non-nutritive alternatives. Producing a high quality food product using alternatives to sugar, though, is not straightforward as non-nutritive and low-calorie sweeteners do not have the same taste profiles and functional characteristics as sugar. With contributions by distinguished authors, this new book reviews factors affecting sweet taste perception, the types of sweet-tasting compound and their use in food products. CONTENTS Part 1 Factors affecting sweet taste perception: Measuring consumer's perceptions of sweet taste; Sweet taste perception: taste receptors; Genetic differences in sweet taste perception; The development of individual sweet taste perception; Taste-odour interactions in sweet taste perception; Ingredient interactions in the modulation of sweet taste. Part 2 Types of sweet-tasting compounds: The range of sweet-tasting compounds; Analysing and predicting the properties of sweet-tasting compounds; Sucrose; Polyols; Developments in low-calorie sweeteners; Developments in reduced-calorie sweeteners; Developing new sweeteners; Discovering new sweeteners; Developing new sweeteners from natural compounds; Improving the taste of sweeteners; Future directions: bitter blockers and sweetness potentiators. Part 3 Using sweet-tasting compounds in food products: Sweet-tasting compounds and food product characteristics; Hydro-colloid-sweetener interactions; Analysing and predicting synergy in sweetener blends. | |
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a pt. 1. Factors affecting sweet taste perception -- pt. 2. Types of sweet tasting compounds -- pt. 3. Improving sweet tasting compounds and optimising their use in foods. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Sweetness (Taste) | |
| 650 | 0 | |a Sweeteners. | |
| 650 | 2 | |a Sweetening Agents | |
| 650 | 6 | |a Sucré. | |
| 650 | 6 | |a Édulcorants. | |
| 650 | 7 | |a MEDICAL |x Neuroscience. |2 bisacsh | |
| 650 | 7 | |a PSYCHOLOGY |x Neuropsychology. |2 bisacsh | |
| 650 | 7 | |a Sweeteners |2 fast | |
| 650 | 7 | |a Sweetness (Taste) |2 fast | |
| 700 | 1 | |a Spillane, William J. | |
| 776 | 0 | 8 | |i Print version: |t Optimising sweet taste in foods. |d Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 2006 |z 1845690087 |w (OCoLC)71768535 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
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