00853nam0-22002651i-450-99000789872040332120040623081709.0000789872FED01000789872(Aleph)000789872FED0100078987220040623d--------km-y0itay50------baengInternational conference on optical methods and data processing in heat and fluid flowIMECHELondraProfessional Enginnering Publishing Limited1998fluidodinamica532IMECHE conference transactions495845ITUNINARICAUNIMARCBK99000789872040332100 C1876DETECDETECInternational conference on optical methods and data processing in heat and fluid flow667989UNINA02975nam 2200541 450 991027086860332120230907122448.01-118-59031-71-118-59023-61-118-59026-0(CKB)4330000000006557(MiAaPQ)EBC4825799(DLC) 2016049871(Au-PeEL)EBL4825799(CaPaEBR)ebr11363891(CaONFJC)MIL1002166(OCoLC)979230358(EXLCZ)99433000000000655720170404h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierBitterness perception, chemistry and food processing /edited by Michel Aliani & Michel N. A. EskinFirst edition.Hoboken, New Jersey :IFT Press :Wiley Blackwell,2017.©20171 online resource (280 pages) illustrations, tablesInstitute of food technologists seriesTHEi Wiley ebooks1-118-59029-5 Includes bibliographical references at the end of each chapters and index."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"-- Provided by publisher.THEi Wiley ebooks.Bitterness (Taste)Bitterness (Taste)664.07TEC012000bisacshAliani MichelEskin N. A. M(Neason Akivah Michael),MiAaPQMiAaPQMiAaPQBOOK9910270868603321Bitterness1992330UNINA