Sweetness and sweetners biology, chemistry, and psychophysics

Sweetness is the major vehicle through which we accept or dislike many food products. Sugar has the disadvantage of being associated with a number of adverse health related issues and, as a result, myriad hours are spent producing non-caloric sweeteners to mimic sugar. The discovery of the taste rec...

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Đã lưu trong:
Chi tiết về thư mục
Tác giả chính: Weerasinghe, Deepthi K.
Tác giả khác: Deepthi K. Weerasinghe; Grant E. DuBois
Ngôn ngữ:Undetermined
English
Được phát hành: Washington, D.C. American Chemical Society 2008
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Trà Vinh
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100 |a Weerasinghe, Deepthi K. 
245 0 |a Sweetness and sweetners 
245 0 |b biology, chemistry, and psychophysics 
245 0 |c Deepthi K. Weerasinghe, Grant E. DuBois 
260 |a Washington, D.C. 
260 |b American Chemical Society 
260 |c 2008 
300 |a 634 p. 
300 |b ill. 
300 |c 24 cm 
520 |a Sweetness is the major vehicle through which we accept or dislike many food products. Sugar has the disadvantage of being associated with a number of adverse health related issues and, as a result, myriad hours are spent producing non-caloric sweeteners to mimic sugar. The discovery of the taste receptors and the recent breakthrough in the culturing of taste bud cells have heightened the field of Sweeteners and modified our perception of them. This book will examine this closely. The book will also follow the symposium closely discussing the following: Structural Studies of the Sweetener Receptor, Modeling of the Sweetener Receptor, Sweet Taste Transduction, and Advances in the Discovery and Commercial Development of Natural Non-Caloric Sweeteners 
650 |a Sweeteners; Sweetness (Taste); Nonnutritive sweeteners 
700 |a Deepthi K. Weerasinghe; Grant E. DuBois 
980 |a Trung tâm Học liệu Trường Đại học Trà Vinh