國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Bitternessperception, chemistry and ...

Aliani, Michel.

Bitternessperception, chemistry and food processing /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Bitternessedited by Michel Aliani & Michael N. A. Eskin.
其他題名:	perception, chemistry and food processing /
其他作者:	Aliani, Michel.
出版者:	Hoboken, NJ :John Wiley & Sons,2017.
面頁冊數:	1 online resource.
標題:	Bitterness (Taste)Congresses.
電子資源:	https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263
ISBN:	9781118590263$q(electronic bk.)

Bitternessperception, chemistry and food processing /
Bitterness (John Wiley & Sons)

Bitternessperception, chemistry and food processing /[electronic resource] :edited by Michel Aliani & Michael N. A. Eskin. - 1st ed. - Hoboken, NJ :John Wiley & Sons,2017. - 1 online resource. - IFT Press series. - IFT Press series..

Includes bibliographical references and index.

"Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--Provided by publisher.

ISBN: 9781118590263$q(electronic bk.)

LCCN: 2016049871Subjects--Topical Terms:

444766
Bitterness (Taste)
--Congresses.

LC Class. No.: TX546

Dewey Class. No.: 664/.07

Bitternessperception, chemistry and food processing /
LDR:02501cmm a2200337 a 4500 001 536642
003 OCoLC
005 20180330091154.9
006 m o d
007 cr |||||||||||
008 190109s2017 nju ob 001 0 eng
010 $a 2016049871
020 $a 9781118590263$q(electronic bk.)
020 $a 1118590260$q(electronic bk.)
020 $a 9781118590317$q(pdf)
020 $a 1118590317$q(pdf)
020 $a 9781118590232$q(epub)
020 $a 1118590236$q(epub)
020 $z 9781118590294$q(hardback)
035 $a 961457646
040 $a DLC $b eng $c DLC $d OCLCF $d N $d YDX $d IDEBK $d DG1 $d CUS $d COO $d NLE $d UPM $d OTZ $d OCLCO $d OCLCQ
050 0 0 $a TX546
082 0 0 $a 664/.07 $2 23
130 0 $a Bitterness (John Wiley & Sons) $3 812996
245 1 0 $a Bitterness $h [electronic resource] : $b perception, chemistry and food processing / $c edited by Michel Aliani & Michael N. A. Eskin.
250 $a 1st ed.
260 $a Hoboken, NJ : $b John Wiley & Sons, $c 2017.
300 $a 1 online resource.
490 1 $a IFT Press series
504 $a Includes bibliographical references and index.
520 $a "Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substances so that early human survival was based on the knowledge and ability to discriminate between edible plants particularly those with potentially harmful effects. With the advent of modern technology our understanding of bitterness is far more sophisticated and that we now know that not all bitter compounds are poisonous. In fact there are many foods in which bitterness is quite acceptable such as in some cheeses and beverages. In this book we have attempted to provide a comprehensive review of bitterness, from the novel genes in humans responsible for the expression of bitterness to methods used to remove or reduce bitterness in functional foods and nutraceuticals. The book is organized into five sections. The first section covers the biology of bitterness perception with Chapter 1 discussing the biochemistry of the 25 human bitter taste receptors of the TAS2R gene family. Chapter 2 examines the physiological aspects of bitterness while Chapter 3 discusses human bitterness from an evolutionary perspective"--Provided by publisher.
588 $a Description based on print version record.
650 0 $a Bitterness (Taste) $v Congresses. $3 444766
700 1 $a Aliani, Michel. $3 812997
700 1 $a Eskin, N. A. M. $q (Neason Akivah Michael) $3 444035
830 0 $a IFT Press series. $3 490669
856 4 0 $u https://onlinelibrary.wiley.com/doi/book/10.1002/9781118590263