Bitterness Perception, Chemistry and Food Processing |
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| Author:
| Aliani, Michel
Eskin, Michael N. A. |
| Series title: | Institute of Food Technologists Ser. |
| ISBN: | 978-1-118-59029-4 |
| Publication Date: | Apr 2017 |
| Publisher: | John Wiley & Sons, Incorporated
|
| Imprint: | Wiley-Blackwell |
| Book Format: | Hardback |
| List Price: | AUD $373.95 |
Book Description:
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The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers.
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers.