The Science Of Taste

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How Flavor Works

Author : Nak-Eon Choi
Publisher : John Wiley & Sons
ISBN 13 : 1118865472
Total Pages : 247 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis How Flavor Works by : Nak-Eon Choi

Download or read book How Flavor Works written by Nak-Eon Choi and published by John Wiley & Sons. This book was released on 2015-02-23 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Taste

Author : Barb Stuckey
Publisher : Simon and Schuster
ISBN 13 : 1439190747
Total Pages : 354 pages
Book Rating : 4.4/5 (391 download)

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Book Synopsis Taste by : Barb Stuckey

Download or read book Taste written by Barb Stuckey and published by Simon and Schuster. This book was released on 2013-03-26 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.

Taste Buds and Molecules

Author : Francois Chartier
Publisher : McClelland & Stewart
ISBN 13 : 077102312X
Total Pages : 226 pages
Book Rating : 4.7/5 (71 download)

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Book Synopsis Taste Buds and Molecules by : Francois Chartier

Download or read book Taste Buds and Molecules written by Francois Chartier and published by McClelland & Stewart. This book was released on 2011-10-25 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.

Flavor: The Science of Our Most Neglected Sense

Author : Bob Holmes
Publisher : W. W. Norton & Company
ISBN 13 : 0393244431
Total Pages : 217 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis Flavor: The Science of Our Most Neglected Sense by : Bob Holmes

Download or read book Flavor: The Science of Our Most Neglected Sense written by Bob Holmes and published by W. W. Norton & Company. This book was released on 2017-04-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

Taste What You're Missing

Author : Barb Stuckey
Publisher : Simon and Schuster
ISBN 13 : 1439190739
Total Pages : 418 pages
Book Rating : 4.4/5 (391 download)

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Book Synopsis Taste What You're Missing by : Barb Stuckey

Download or read book Taste What You're Missing written by Barb Stuckey and published by Simon and Schuster. This book was released on 2012-03-13 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The science of taste and how to improve your sense of taste so that you get the most out of every bite"--

Gastrophysics

Author : Charles Spence
Publisher : Penguin
ISBN 13 : 0735223475
Total Pages : 337 pages
Book Rating : 4.7/5 (352 download)

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Book Synopsis Gastrophysics by : Charles Spence

Download or read book Gastrophysics written by Charles Spence and published by Penguin. This book was released on 2018-07-03 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.

Multisensory Flavor Perception

Author : Betina Piqueras-Fiszman
Publisher : Woodhead Publishing
ISBN 13 : 008100351X
Total Pages : 378 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman

Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Taste

Author : Jehanne Dubrow
Publisher : Columbia University Press
ISBN 13 : 0231554249
Total Pages : 94 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Taste by : Jehanne Dubrow

Download or read book Taste written by Jehanne Dubrow and published by Columbia University Press. This book was released on 2022-08-23 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.

Making Sense of Taste

Author : Carolyn Korsmeyer
Publisher : Cornell University Press
ISBN 13 : 080147132X
Total Pages : 250 pages
Book Rating : 4.8/5 (14 download)

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Book Synopsis Making Sense of Taste by : Carolyn Korsmeyer

Download or read book Making Sense of Taste written by Carolyn Korsmeyer and published by Cornell University Press. This book was released on 2014-01-04 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.

Taste Matters

Author : John Prescott
Publisher : Reaktion Books
ISBN 13 : 1861899513
Total Pages : 210 pages
Book Rating : 4.8/5 (618 download)

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Book Synopsis Taste Matters by : John Prescott

Download or read book Taste Matters written by John Prescott and published by Reaktion Books. This book was released on 2013-02-15 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.

Umami

Author : Ole G. Mouritsen
Publisher : Columbia University Press
ISBN 13 : 023116890X
Total Pages : 282 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Umami by : Ole G. Mouritsen

Download or read book Umami written by Ole G. Mouritsen and published by Columbia University Press. This book was released on 2014-04-22 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrb¾k encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Strategies to Reduce Sodium Intake in the United States

Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309148057
Total Pages : 506 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Strategies to Reduce Sodium Intake in the United States by : Institute of Medicine

Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Life Kitchen

Author : Ryan Riley
Publisher : Bloomsbury Publishing
ISBN 13 : 1526612224
Total Pages : 392 pages
Book Rating : 4.5/5 (266 download)

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Book Synopsis Life Kitchen by : Ryan Riley

Download or read book Life Kitchen written by Ryan Riley and published by Bloomsbury Publishing. This book was released on 2020-03-05 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Life Kitchen is a celebration of food' Lauren, Sunderland 'The recipes are just really simple, really easy and delicious' Carolyn, Newcastle 'His book is better than a bunch of flowers because it's going to last forever' Gillian, Sunderland Ryan Riley was just eighteen years old when his mum, Krista, was diagnosed with cancer. He saw first-hand the effect of her treatment but one of the most difficult things he experienced was seeing her lose her ability to enjoy food. Two years after her diagnosis, Ryan's mother died from her illness. In a bid to discover whether there was a way to bring back the pleasure of food, Ryan created Life Kitchen in his mum's memory. It offers free classes to anyone affected by cancer treatment to cook recipes that are designed specifically to overpower the dulling effect of chemotherapy on the taste buds. In Life Kitchen, Ryan shares recipes for dishes that are quick, easy, and unbelievably delicious, whether you are going through cancer treatment or not. With ingenious combinations of ingredients, often using the fifth taste, umami, to heighten and amplify the flavours, this book is bursting with recipes that will reignite the joy of taste and flavour. Recipes include: Carbonara with peas & mint Parmesan cod with salt & vinegar cucumber Roasted harissa salmon with fennel salad Miso white chocolate with frozen berries With an introduction from UCL's taste and flavour expert Professor Barry Smith, this inspiring cookbook focusses on the simple, life-enriching pleasure of eating, for everyone living with cancer and their friends and family too. 'This book is a life changer: this is not gush, but a statement of fact' Nigella Lawson

Masala Lab

Author : Krish Ashok
Publisher : Penguin Books
ISBN 13 : 9780143451372
Total Pages : 0 pages
Book Rating : 4.4/5 (513 download)

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Book Synopsis Masala Lab by : Krish Ashok

Download or read book Masala Lab written by Krish Ashok and published by Penguin Books. This book was released on 2021-04-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

The Flavor Equation

Author : Nik Sharma
Publisher : Chronicle Books
ISBN 13 : 145218285X
Total Pages : 361 pages
Book Rating : 4.4/5 (521 download)

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Book Synopsis The Flavor Equation by : Nik Sharma

Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Optimising Sweet Taste in Foods

Author : W J Spillane
Publisher : Woodhead Publishing
ISBN 13 : 1845691644
Total Pages : 445 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Optimising Sweet Taste in Foods by : W J Spillane

Download or read book Optimising Sweet Taste in Foods written by W J Spillane and published by Woodhead Publishing. This book was released on 2006-07-17 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sweet taste is often a critical component in a consumer's sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.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. 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. - Investigates what determines consumer perceptions of sweet taste - Looks at improving the use of sweet-tasting compounds - Explores strategies for delivering new natural sweeteners

The Dorito Effect

Author : Mark Schatzker
Publisher : Simon and Schuster
ISBN 13 : 1501116134
Total Pages : 272 pages
Book Rating : 4.5/5 (11 download)

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Book Synopsis The Dorito Effect by : Mark Schatzker

Download or read book The Dorito Effect written by Mark Schatzker and published by Simon and Schuster. This book was released on 2015-05-05 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.