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.

General

Imprint:	Crc Press
Country of origin:	United States
Release date:	April 1997
First published:	1997
Editors:	Glenn M. Roy
Dimensions:	229 x 152 x 23mm (L x W x T)
Format:	Hardcover
Pages:	356
ISBN-13:	978-1-56676-491-9
Categories:	Books > Professional & Technical > Technology: general issues > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-56676-491-2
Barcode:	9781566764919

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