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Modifying Bitterness: Mechanism, Ingredients, and Applications
by Roy, Glenn
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Description
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.
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Product Details
- CRC Press Brand
- Apr 1, 1997 Pub Date:
- 1566764912 ISBN-10:
- 9781566764919 ISBN-13:
- English Language
- 9 in * 0.94 in * 6 in Dimensions:
- 1 lb Weight:
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