LEADER 02975nam 2200541 450 001 9910823774703321 005 20230907122448.0 010 $a1-118-59031-7 010 $a1-118-59023-6 010 $a1-118-59026-0 035 $a(CKB)4330000000006557 035 $a(DLC) 2016049871 035 $a(Au-PeEL)EBL4825799 035 $a(CaPaEBR)ebr11363891 035 $a(CaONFJC)MIL1002166 035 $a(MiAaPQ)EBC4825799 035 $a(OCoLC)961457646 035 $a(EXLCZ)994330000000006557 100 $a20170404h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aBitterness $eperception, chemistry and food processing /$fedited by Michel Aliani & Michel N. A. Eskin 205 $aFirst edition. 210 1$aHoboken, New Jersey :$cIFT Press :$cWiley Blackwell,$d2017. 210 4$dİ2017 215 $a1 online resource (280 pages) $cillustrations, tables 225 1 $aInstitute of food technologists series 225 1 $aTHEi Wiley ebooks 311 $a1-118-59029-5 320 $aIncludes bibliographical references at the end of each chapters and index. 330 $a"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"-- Provided by publisher. 410 0$aTHEi Wiley ebooks. 606 $aBitterness (Taste) 615 0$aBitterness (Taste) 676 $a664.07 686 $aTEC012000$2bisacsh 702 $aAliani$b Michel 702 $aEskin$b N. A. M$g(Neason Akivah Michael), 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910823774703321 996 $aBitterness$94052814 997 $aUNINA