01547nam a2200277Ia 4500 TVU_13021 210423s9999 xx 000 0 und d 0841274320 9780841274327 eng 664.5 D201 Weerasinghe, Deepthi K. Sweetness and sweetners biology, chemistry, and psychophysics Deepthi K. Weerasinghe, Grant E. DuBois Washington, D.C. American Chemical Society 2008 634 p. ill. 24 cm 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 Sweeteners; Sweetness (Taste); Nonnutritive sweeteners Deepthi K. Weerasinghe; Grant E. DuBois Trung tâm Học liệu Trường Đại học Trà Vinh