Optimising sweet taste in foods

Annotation

Saved in:
Bibliographic Details
Other Authors: Spillane, William J.
Format: eBook
Language: English
Published: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead, 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Sweetness (Taste)
Sweeteners.
elektronické knihy
electronic books
ISBN: 1845691644
9781845691646
1845690087
9781845690083
128054435X
9781280544354
1601191553
9781601191557
0849376033
9780849376030
Physical Description: 1 online resource (xvi, 428 pages) : illustrations

Cover

Table of contents

LEADER 04379cam a2200493 a 4500
001 kn-ocm76951417
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 061212s2006 flua ob 001 0 eng d
040 |a GAT  |b eng  |e pn  |c GAT  |d TEF  |d WAU  |d OCLCQ  |d COO  |d OCLCQ  |d GA0  |d SINTU  |d YDXCP  |d BTCTA  |d N$T  |d IL4I4  |d IDEBK  |d CUSER  |d TULIB  |d OCLCQ  |d KNOVL  |d OCLCF  |d KNOVL  |d OPELS  |d KNOVL  |d OCLCQ  |d D6H  |d CEF  |d RRP  |d OTZ  |d WYU  |d UKAHL  |d EYM  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO  |d COM  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 1845691644  |q (electronic bk.) 
020 |a 9781845691646  |q (electronic bk.) 
020 |a 1845690087  |q (electronic bk.) 
020 |a 9781845690083  |q (electronic bk.) 
020 |a 128054435X 
020 |a 9781280544354 
020 |z 1601191553 
020 |z 9781601191557 
020 |z 0849376033 
020 |z 9780849376030 
024 3 |a 9781845690083 
035 |a (OCoLC)76951417  |z (OCoLC)71891095  |z (OCoLC)74278708  |z (OCoLC)76973618  |z (OCoLC)271365267  |z (OCoLC)326763010  |z (OCoLC)747721168  |z (OCoLC)779922822  |z (OCoLC)814461139  |z (OCoLC)839204181  |z (OCoLC)1086960051  |z (OCoLC)1179210013 
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 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
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 Knovel (All titles) 
650 0 |a Sweetness (Taste) 
650 0 |a Sweeteners. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
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. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpOSTF0001/optimising-sweet-taste?kpromoter=marc  |y Full text 

Similar Items