Optimising Sweet Taste in Foods
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The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste.
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Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.
With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Read more Read less.
Amazon Global Store US International products have separate terms, are sold from abroad and may differ from local products, including fit, age ratings, and language of product, labeling or instructions. Professor William J. He has published widely on non-nutritive sweeteners such as sulfamates as well as other aspects of sweet taste quality.
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Editors: W J Spillane. Hardcover ISBN: Imprint: Woodhead Publishing. Published Date: 17th July Kanwal is a Ph.
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Optimizing Sweet Taste in Foods by W. J. Spillane
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Optimising Sweet Taste in Foods