Optimising Sweet Taste in Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Optimising Sweet Taste in Foods by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845691646
Publisher: Elsevier Science Publication: July 17, 2006
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845691646
Publisher: Elsevier Science
Publication: July 17, 2006
Imprint: Woodhead Publishing
Language: English

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 sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the 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, optimising synergies in sweetener blends and improving the use of bulk sweeteners.

With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

  • Investigates what determines consumer perceptions of sweet taste
  • Looks at improving the use of sweet-tasting compounds
  • Explores strategies for delivering new natural sweeteners
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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 sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the 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, optimising synergies in sweetener blends and improving the use of bulk sweeteners.

With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

More books from Elsevier Science

Cover of the book Data Mining and Predictive Analysis by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Automotive Buzz, Squeak and Rattle by
Cover of the book Biointerface Characterization by Advanced IR Spectroscopy by
Cover of the book Pyrolysis of Organic Molecules by
Cover of the book Essential Neuromodulation by
Cover of the book Smart Composite Coatings and Membranes by
Cover of the book Advances in Heat Transfer by
Cover of the book The Triazine Herbicides by
Cover of the book The Endocannabinoid System by
Cover of the book Tumor Immunology by
Cover of the book Probabilistic Safety Assessment for Optimum Nuclear Power Plant Life Management (PLiM) by
Cover of the book Sol-Gel Science by
Cover of the book Physical Kinetics by
Cover of the book The Alkaloids by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy