Modifying Bitterness: Mechanism, Ingredients, and Applications

1st Edition

Glenn M. Roy

CRC Press
Published April 29, 1997
Reference - 356 Pages
ISBN 9781566764919 - CAT# TX64912

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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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