Modifying Bitterness
Subtitle: Mechanism, Ingredients, and Applications
Publisher: CRC
Published: April 29, 1997
Language: eng
Format: Hardcover
Number of pages: 354
ISBN-13: 9781566764919
Subjects: Food & beverage technology; Technology: General Issues; Technology & Industrial Arts; Food Science; Science/Mathematics; Food Content Guides; Technology / Food Industry & Science; Bitterness (Taste); Food; Sensory evaluation
First sentence: ALTHOUGH many mechanisms (Kumazawa et al., 1988; Koyama and Kurihara, 1972) have been advanced for bitter taste, measurement of surface-pressure increases on forming in vitro complexes with lipid monolayers of the taste receptor membrane suggests the lipid layers may be involved in the reception of bitter stimuli.