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...

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Bibliographic Details
Other Authors: Aliani, Michel, (Editor), Eskin, N. A. M. (Editor)
Format: eBook
Language: English
Published: Hoboken : John Wiley & Sons, Inc., 2017.
Edition: First edition.
Series: IFT Press series.
Subjects:
potraviny
foodstuffs
hořkost
kolektivní monografie
elektronické knihy
collective monographs
electronic books
ISBN: 9781118590263
Physical Description: 1 online zdroj.

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Table of contents

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008 161028s2017 nju fo 001 0 eng
999 |c 91362  |d 91362 
020 |a 9781118590263  |q (ebook) 
035 |a (OCoLC)961457646  |z (OCoLC)980367428 
040 |a DLC  |b eng  |e rda  |e pn  |c DLC  |d OCLCF  |d N$T  |d YDX  |d IDEBK  |d DG1  |d CUS  |d COO  |d NLE  |d UPM  |d OTZ  |d OCLCO  |d OCLCQ  |d UWO  |d KSU  |d OCLCQ 
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080 |a 663/664  |2 MRF 
080 |a (048.8:082)  |2 MRF 
080 |a (0.034.2:08)  |2 MRF 
130 0 |a Bitterness (John Wiley & Sons) 
245 1 0 |a Bitterness :  |b perception, chemistry and food processing /  |c edited by Michel Aliani, Manitoba, Canada ; N Michael Eskin, Manitoba, Canada. 
250 |a First edition. 
264 1 |a Hoboken :  |b John Wiley & Sons, Inc.,  |c 2017. 
300 |a 1 online zdroj. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a IFT Press series 
504 |a Obsahuje bibliografické odkazy a index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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"- Resumé vydavatel 
588 0 |a Print version record and CIP data provided by publisher. 
590 |a John Wiley and Sons  |b Wiley Online Library All Obooks 
650 0 7 |a potraviny  |7 ph115833  |2 czenas 
650 0 9 |a foodstuffs  |2 eczenas 
653 |a hořkost 
655 7 |a kolektivní monografie  |7 fd501537  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a collective monographs  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Aliani, Michel,  |e editor. 
700 1 |a Eskin, N. A. M.  |q (Neason Akivah Michael),  |e editor. 
776 0 8 |i Print version:  |b First edition.  |d Hoboken : John Wiley & Sons, Inc., 2017  |z 9781118590294  |w (DLC) 2016049478 
830 0 |a IFT Press series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263  |y Plný text 
942 |2 udc 
992 |c EBOOK-TN  |c WILEY 
993 |x NEPOSILAT  |y EIZ 

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