Optimising Sweet Taste in Foods
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Author(s): W. Spillane (Ed.)
Publisher: Woodhead Publishing
ISBN: 1845690087
Format: hardback
428pp
Price: £135.00
Review Date: 26 October 2006
Review: This book provides an up-to-date look at sweetness and taste, with 19 chapters by invited authors from the UK, France, Italy, Israel, Ireland, Germany, Poland, Argentina, and the USA. The book is divided into three parts. The first deals with factors that affect sweet taste perception (genetic differences, children’s taste, taste–odour interactions, taste–ingredient interactions, and measuring consumers’ perceptions). The second part examines some sweet tasting compounds (sucrose, polyols, and low- and reduced-calorie sweeteners). The final part examines how to improve sweet tasting compounds and optimise their use in foods (analysing and predicting their properties, discovering new natural sweeteners, molecular design and development, development from natural compounds, improving their taste, analysing and predicting synergy between blends, bulk sweet tasting compounds, hydrocolloid–sweetener interactions, and using biotechnology to discover new sweeteners).