Optimizing Sweet Taste in Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Spillane, W.J. 编作者

CRC Pr I Llc

译者

2006-7 出版日期

428 页数

$ 305.04 价格

HRD

丛书系列

9780849376030 图书编码

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Optimizing Sweet Taste in Foods 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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Optimizing Sweet Taste in Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

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Sweet taste is often a critical component in a consumer's sensory evaluation of a food product. "Optimizing Sweet Taste in Foods" summarizes key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimized. The first part of this book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odor and taste ingredient interactions, and ways of measuring consumer perceptions of sweet taste.Part 2 discusses the main types of sweet tasting compounds: sucrose, polyols, low-calorie, and reduced-calorie sweeteners. The final part of this book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimizing synergies in sweetener blends, and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, "Optimizing Sweet Taste in Foods" will be a standard reference for the food industry in improving low-fat and other foods.

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