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ACS Symposium #867: Challenges in Taste Chemistry and Biology

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Synopses & Reviews

Publisher Comments:

Challenges in Taste Chemistry and Biology discusses food taste from the biochemical as well as the chemical point of view. This book is divided into four sections. The first section contains an overview chapter that reviews taste transduction and perception. Four chapters that discuss the biochemistry of bitter, sweet, and pungent tastes follow the overview chapter.

The second section begins with a chapter describing a new technique called taste dilution analysis, which uses the human tongue as a sensitive biosensor for tastants. This method was applied successfully to identify intense bitter taste and cooling compounds from Maillard reaction products. Structure-activity relationship and stability of newly discovered cyclic alpha-enamines cooling compounds are also discussed.

The third section emphasizes peptides as taste-active compounds. The synthesis and activity of the most interesting glycoconjugates of glutamate as umami taste compounds are described. The last section discusses the factors such as viscosity on flavor perception.

Book News Annotation:

The two-day symposium Taste Research: Chemical and Physiological Aspects was held at the 224th meeting of the American Chemical Society in Boston in August 2002. Participants were researchers from academia and industry working in areas including the biochemistry, genetics, and physiology of human taste transduction-perception; the identification and structure-activity relationships of key compounds involved in the taste of foods; and topics such as human sensory analysis, taste-aroma interactions, and the process of technologically optimizing tastant formation during food processing. The volume contains 18 papers.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

This book discusses the biochemistry of human taste transduction and perception, with a review of a new taste activity concept. It discusses food taste from both a biochemical and a chemical point of view.

Table of Contents

Preface

1 Challenges in Taste Research: Present Knowledge and Futire Implications. Thomas Hofmann, Chi-Tang Ho, and Wilhelm Pickenhagen

Molecular Physiology and Taste Coding

2 Insights into Taste Transduction and Coding from Molecular, Biochemical, and Transgenic Studies. Robert F. Margolskee

3 Identification of Human Bitter Taste Receptors. Bernd Bufe, Ellen Schöley-Pohl, Dietmar Krautwurst, Thomas Hofmann, and Wolfgang Meyerhof

4 Genetic Variation in Taste and Preferences for Bitter and Pungent Foods: Implications for Chronic Disease Risk. Beverly J. Tepper, Kathleen L. Keller, and Natalia V. Ullrich

5 Genetic Dissection of Sweet Taste in Mice. A.A> Bachmanov, D.R. Reed, X. Li, and G.k. Beauchamp

6 Biomimetic In Vitro Assay for the Characterization of Bitter Tastants and Identification of Bitter Taste Blockers. Stephen A. Gravina, Richard A. McGregor, Rita Nossoughi, John Kherlopian, and Thomas Hofmann

Analytical Characterization and Structure--Activity Relationships

7 The Tatste Activity Concept: A Powerful Tool to Trace the Key Tastants in Foods. Thomas Hofmann, Harald Ottingerm and Oliver Frank

8 Chemistry of Theaflavins: The Astringent Taste Compounds of Black Tea. Chi-Tang Ho, Shengmin Sang, and Jin Woo Jhoo

9 Pungent and Tingling Compounds in Asian Cuisine. Christopher C. Galopin, Stefan M. Furrer, and Andreas Goeke

10 Structural Requirements for the Cooling Activity of Cyclic *a-Keto Enamines. Thomas Hofmann, Tomislav Soldo, and Harald Ottinger

11 Stability of Cyclic *a-Keto Enamines with Cooling Effect. Christoph Cerny, Fabien Robert, and Renaud Villard

Taste-Active Peptides and Amino Acid Derivatives

12 Savory Peptides Present in Moromi Obtained from Soy Sauce Fermentation of Yellow Soybean. Hanifah Nuryani Lioe, Anton Apriyantono, Dedi Fardiaz, Budiatman Satiawihardja, Jennifer M. Ames, and Elizabeth L. Inns

13 Synthesis, Structure, amd Activity of Novel Glycoconjugates Exhibiting Umani Taste. F. Robert, I. Balnck. L.B. Fay, E. Beksan, T. Hofmann, and P. Schieberle

14 Taste-Active Glcyoconjugates of Glutamate: New Umani Compounds. Hedwig Schlichtherle-Cerny, Michael Affolter, and Christoph Cerny

15 Application of Bacterial *g-Glutamyl-Transpeptidase to Improve the Taste of Food. Hideyuki Suzuki and Hidehiko Kumagai

Flavor Interactions

16 Effects of Viscosity on Flavor Perception: A Multimodal Approach. David J. Cook, Tracey A. Hollowood, Elodie Pettelot, and Andrew J. Taylor

17 Effects of High-Fructose Corn Syrup on Perception and Release of Flavors in Soft Drinks. Thomas N. Aaquith and RObert L. Swaine, Jr.

18 The Role of Esterfied Compounds in the Development of Staleness in Fresh-Cut Fruit. Olusola Lamikanra

Indexes

Author Index

Subject Index

Product Details

ISBN:
9780841238527
Editor:
Pickenhagen, Wilhelm
Editor:
Ho, Chi-Tang
Editor:
Pickenhagen, Wilhelm
Editor:
Ho, Chi-Tang
Editor:
Hofmann, Thomas
Author:
null, Thomas
Author:
Ho, Chi-Tang
Author:
null, Wilhelm
Author:
Pickenhagen, Wilhelm
Author:
null, Chi-Tang
Author:
Hofmann, Thomas
Editor:
Hofmann, Thomas
Publisher:
American Chemical Society
Location:
Washington, D.C.
Subject:
Food Science
Subject:
Biochemistry
Subject:
Food
Subject:
Taste
Subject:
Life Sciences - Biochemistry
Subject:
Chemistry | Food Chemistry
Subject:
Che
Subject:
mistry | Food Chemistry
Subject:
Flavor
Subject:
Science Reference-Technology
Edition Description:
Includes bibliographical references and index.
Series:
ACS symposium series ;
Series Volume:
No. 867
Publication Date:
20031231
Binding:
HARDCOVER
Grade Level:
College/higher education:
Language:
English
Illustrations:
5 halftones, 100 line illus.
Pages:
304
Dimensions:
8.92x6.34x.75 in. 1.17 lbs.

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Related Subjects

Reference » Science Reference » Technology
Science and Mathematics » Chemistry » Biochemistry
Science and Mathematics » Chemistry » Chemical Engineering
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ACS Symposium #867: Challenges in Taste Chemistry and Biology New Hardcover
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Product details 304 pages American Chemical Society - English 9780841238527 Reviews:
"Synopsis" by , This book discusses the biochemistry of human taste transduction and perception, with a review of a new taste activity concept. It discusses food taste from both a biochemical and a chemical point of view.
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