Modifying Bitterness


Book Description

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.




Bitter


Book Description

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.




Bitterness


Book Description

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.




Kirk-Othmer Food and Feed Technology, 2 Volume Set


Book Description

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.




Bitterness


Book Description

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement. The authors provide a thorough review of bitterness that includes an understanding of the genetics of bitterness perception and the molecular basis for individual differences in bitterness perception. This is followed by a detailed review of the chemical structure of bitter compounds in foods where bitterness may be considered to be a positive or negative attribute. To better understand bitterness in foods, separation and analytical techniques used to identify and characterize bitter compounds are also covered. Food processing can itself generate compounds that are bitter, such as the Maillard reaction and lipid oxidation related products. Since bitterness is considered a negative attribute in many foods, the methods being used to remove and/mask it are also thoroughly discussed.




PSYCHOLOGICAL SUPPORT BY COGNITIVE BEHAVIORAL THERAPY FOR PHENYLKETONURIA (PKU)


Book Description

Phenylketonuria (PKU) is a rare but impactful metabolic condition that profoundly affects those diagnosed, as well as their families and support systems. Living with PKU presents both medical and psychological challenges, often leading to feelings of isolation, stress, and anxiety about the future. Managing the lifelong dietary restrictions and the uncertainties that come with a genetic disorder can be overwhelming, especially when compounded by societal pressures, stigma, and the complexities of medical care. This book, Psychological Support by Cognitive Behavioral Therapy for Phenylketonuria (PKU), aims to bridge the gap between the medical management of PKU and the psychological support that is crucial for living a fulfilling life with the condition. While medical treatment focuses on controlling phenylalanine levels, this book addresses the emotional, psychological, and cognitive challenges that often go unspoken but deeply affect quality of life. Drawing on Cognitive Behavioral Therapy (CBT)—a proven approach to managing various psychological issues—this book provides tools, strategies, and insights specifically tailored to individuals with PKU. It is designed to help patients, caregivers, and healthcare professionals navigate the psychological impact of PKU, offering ways to manage stress, anxiety, trauma, and the myriad of emotional challenges that arise from living with a chronic genetic condition. We start by exploring the biology of PKU and providing foundational knowledge on genetics, epigenetics, and hereditary diseases. From there, the focus shifts to the psychological aspects, diving deep into how trauma, anxiety, and stress can influence the mental well-being of those with PKU. The latter sections of the book are dedicated to practical applications of CBT, offering a range of tools and techniques designed to empower individuals in managing their emotions, improving mental health, and maintaining a balanced, healthy outlook on life. It is my hope that this book will provide comfort, understanding, and practical support to those living with PKU. By integrating the science of genetics with the art of psychological therapy, we can begin to build a more holistic approach to care—one that nurtures both body and mind. I sincerely hope this book becomes a valuable resource for individuals and families affected by PKU, as well as for healthcare providers seeking to offer more comprehensive support to their patients.




Modifying Flavour in Food


Book Description

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. - Discusses adapting ingredients to meet consumer demand for nutritious food - Examines different technologies that improve flavour - Techniques for flavour modification are highlighted




Targeted Genome Editing in Crops


Book Description




The Educator-journal


Book Description




Flavour and Fragrance Chemistry


Book Description

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.




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