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Bitterness
-0 %
Perception, Chemistry and Food Processing
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9781118590294
Veröffentl:
2017
Erscheinungsdatum:
17.04.2017
Seiten:
264
Autor:
Michel Aliani
Gewicht:
673 g
Format:
252x177x17 mm
Sprache:
Englisch
Beschreibung:
Michel Aliani is Associate Professor and Director of sensory research studies in the Human Nutritional Sciences department at the University of Manitoba, Canada. Dr. Aliani has expertise in flavor chemistry and mass spectrometry systems, and is interested in flavouromics, studies of functional foods which are destined to nutritional interventions and, in metabolomics, studies of biological fluids after ingestion of functional foods.
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease-preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement.