Bitterness: Perception, Chemistry and Food Processing An IFT Press Book

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated with the functional foods is one of the major challenges encountered by food industry today and will remain so in years to come. This important book offers a thorough understanding of bitterness, the food ingredients that cause it and its accurate measurement.

  • Michel Aliani, Michael N. A. Eskin
  • ISBN: 978-1-118-59029-4
  • Hardcover
  • 264 pages
  • April 2017, Wiley-Blackwell

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Bitterness


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