Optimising sweet taste in foods / edited by William J. Spillane.

Published
  • Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press 2006
Physical description
1 online resource (445 p.)
ISBN
  • 1-280-54435-X
  • 9786610544356
  • 1-60119-155-3
  • 1-84569-164-4
Notes
  • Description based upon print version of record.
  • Includes bibliographical references at the end of each chapters and index.
  • Reproduction available: Electronic resource. Norwich, N.Y. : Knovel, 2008.
  • Mode of access: World Wide Web
  • English
  • Description based on online resource; title from PDF title page (ebrary, viewed February 14, 2014).
Audience
  • Undergraduate Professional & Scholarly.
Contents
  • Cover; Optimising sweettaste in foods; Copyright; Contents; Contributor contact details; Introduction; Part I Factors affecting sweet taste perception; 1 Stimulation of taste cells by sweet taste compounds; 1.1 Introduction; 1.2 Peripheral organization of taste; 1.3 The sweet taste receptor(s); 1.4 Downstream signaling components; 1.5 Putative cellular mechanism(s) for the signal termination of sweet taste; 1.6 Future trends; 1.7 Acknowledgements; 1.8 References; 2 Genetic differences in sweet taste perception; 2.1 Introduction; 2.2 PTC/PROP tasting
  • 2.3 Sweetness: relation to PROP, fungiform papillae density, T2R382.4 Relating genetic taste markers with dietary sweet behaviors; 2.5 Sweet liking: relation to PROP, fungiform papillae density, T2R38; 2.6 Variation in other bitter markers; 2.7 SAC Gene: human homolog and hedonic response to sweeteners; 2.8 Acknowledgements; 2.9 References; 3 Children's liking of sweet tastes and its biological basis; 3.1 Introduction; 3.2 Ontogeny of sweet taste preferences: from fetal life to adolescence; 3.3 Role of experiential factors on sweet taste preferences
  • 3.4 Physiological properties of sweet tastes3.5 Conclusions; 3.6 Acknowledgements; 3.7 References; 4 Taste-odour interactions in sweet taste perception; 4.1 Introduction; 4.2 Overview of the literature; 4.3 Factors affecting taste-odour interactions; 4.4 Mechanisms of taste-odour interactions; 4.5 Implications for food product development; 4.6 Future trends; 4.7 Sources of further information and advice; 4.8 References; 5 Taste-ingredient interactions modulating sweetness; 5.1 Introduction; 5.2 Interactions between sweeteners and bitter compounds; 5.3 Interactions between sweeteners and acids
  • 5.4 Interactions of sweet and salty compounds5.5 Interactions of sweet compounds with other sweet compounds; 5.6 Future trends; 5.7 References; 6 Measuring consumers' perceptions of sweet taste; 6.1 Introduction; 6.2 Methods to determine consumers' perceptions of sweet taste; 6.3 Overview of consumers' perception of sweetness; 6.4 Future trends; 6.5 Sources of further information; 6.6 References; Part II Types of sweet tasting compounds; 7 Sucrose; 7.1 Introduction; 7.2 Sugar manufacture; 7.3 Sugar products; 7.4 Properties of sugar; 7.5 Sugar functionality in food products; 7.6 Future trends
  • 7.7 Sources of further information7.8 Acknowledgements; 7.9 References; 8 Polyols; 8.1 Introduction; 8.2 Types of polyols, chemical structures and their manufacture; 8.3 Physicochemical and functional properties; 8.4 Physiological properties; 8.5 Advantages and disadvantages of using polyols; 8.6 Applications; 8.7 Mixed sweetener potential of polyols; 8.8 Regulatory status; 8.9 Future trends; 8.10 Sources of further information; 8.11 References; 9 Low-calorie sweeteners; 9.1 Introduction; 9.2 Low-calorie sweeteners; 9.3 Health-related developments in low-calorie sweeteners
  • 9.4 Market-related developments in low-calorie sweeteners
Related item
Genre
  • Aufsatzsammlung.
  • Bibliography
  • Electronic books.
  • Illustrated
  • text
Language
  • English
Internet Resources
Related Internet Resources

Summary

  • A sweet taste is often a critical component in a consumer's sensory evaluation of a food product. This important book summarises 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 optimised.The first part of the 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-odour and taste-ingredient interactions and ways of measuring consumer perceptions of s

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Aston University Library Online location An e-book from Knovel; click to view
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University of Birmingham Libraries Online location Knovel Complete Academic
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University of Cambridge Libraries: Moore Library: Main Library TP421 .O685 2006
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University of Huddersfield Library Online location Knovel Food Science Academic
University of Huddersfield Library: University of Huddersfield Library Floor 5 Loan 641.31 OPT
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University of Oxford Libraries: Radcliffe Science Library 08.E02135 (Box B000001084716)
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