Food Technology Staff

Bitterness: Perception, Chemistry, and Food Processing

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease-preventing properties, but many of these products bring new challenges. Bitterness associated with functional foods is one such challenge and will remain an issue in years to come; while drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. A new IFT Press book, Bitterness: Perception, Chemistry, and Food P…

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