ABSTRACT
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.
TABLE OF CONTENTS
part Section I|124 pages
Mechanism, Ingredients, Applications
chapter Chapter 5|54 pages
General Ingredient or Process Approaches to Bitterness Inhibition and Reduction in Foods and Beverages
part Section II|157 pages
A Symposium
part Section III|42 pages
Applications in Oral Pharmaceuticals