Modifying Bitterness Mechanism, Ingredients, and Applications [Hardcover]

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.All chapters end with a section of references to the international literature on the chapter topic.
Preface
Introduction

Section I. Mechanism, Ingredients, Applications
Recent Overview of the Mechanism of Bitter Taste, Glenn Roy
o Transduction and Perception
o Rats and Mice
o Gerbils
o Bovine
o Rabbit
o Frog
o Primates and Humans
General Correlation between Models of Sweetness and Bitterness Perception, Glenn Roy
o Theoretical Studies
o Common Similarities, Experimental Data
o Sensory Measurements
o Case Studies
The Evolution of in vitro Taste Sensors, Glenn Roy
Newer Chemical Identification of Bitter Principles and Their Sources, Glenn Roy
o Health Benefits
o Bitter as Deterrent
o Bitter Principles and Sources
o Miscellaneous Bitter Principles and Sources
General Ingredient or Process Approaches to Bitterness Inhibition and Reduction in Foods and Beverages, Glenn Roy
o Ingredient Approaches
o Process Approaches
o Inclusion Complexes, Chelating Agents, Polysaccharides and Ion-Exchange Membranes
o Chemical Modifications of Bitter Substrates
o Specific Applications of Bitterness Inhibition and Reduction
SectiolA