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|All Authors / Contributors:||
Russell L Rouseff
|Description:||xviii, 356 pages : illustrations ; 25 cm.|
|Contents:||I. Introduction to Bitterness. Bitterness in food products: an overview (R. Rouseff). Physiological and therapeutical aspects of bitter compounds (C.H. Brieskorn). Compound structure versus bitter taste (J.A. Maga). Biosynthesis of bitter compounds (R.J. Robins et al.). II. Sources of Bitterness. Thermally produced bitter-tasting compounds (J.A. Maga). Bitterness in alcoholic beverages (F. Chialva, G. Dada). Bitterness and astringency, the pyrocyanidins of fermented apple ciders (A.G.H. Lea). Bitterness/astringency in wine (A.C. Noble). Bitterness/astringency in tea (T. Yamanishi). Coffee bitterness (D.A. McCamey et al.). Bitter compounds in dairy products (R. Schmidt). Bitter principles in food plants (G.R. Fenwick et al.). III. Separation and Identification of Bitter Compounds. Separation and identification of hop bitter compounds in beer (J.M. Cowles et al.). Isolation and identification of bitter compounds in defatted soybean flour (S.S. Chang et al.). IV. Methods to Remove Bitterness. Bitterness in soy and methods for its removal (W.E. Marshall). Biochemistry of limonoid citrus juice bitter principles and biochemical debittering processes (S. Hasegawa, V.P. Maier). Cyclodextrin polymers in the removal of bitter compounds in citrus juices (P.E. Shaw). Removal of bitter compounds from citrus products by adsorption techniques (A. Puri). Subject Index.|
|Series Title:||Developments in food science, 25.|
|Responsibility:||edited by Russell L. Rouseff.|