Optimising Sweet Taste in Foods
Optimising Sweet Taste in Foods
Publisher: Woodhead Publishing | ISBN: 1845690087 | edition 2006 | PDF | 448 pages | 11 mb
The `sweetness' industry is a multimillion pound growth industry worldwide especially in the developed world. In 2004 over 2,000 reduced sugar and sugar free foods were introduced. In academe and in industrial laboratories there are numerous groups active in taste studies of many types and this is reflected in the volume of diverse scientific publications, patents etc. that have appeared. There have been quite a number of books and conferences on sweetness and taste and some of these meetings take place at regular intervals. It is a few years since a book has appeared that addresses the topic of sweetness and in this present volume, which we hope will be a timely contribution to the field, we have brought together an array of experts in the sweetness area. Each is an authority in his/her own area and in inviting scientists to contribute we have tried to cover areas that have not been touched on in recent times. We hope that this will make this volume of particular interest to a variety of researchers in the taste domain and to a wider circle of scientists who may wish to have an update in various sweetness fields.
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Optimising Sweet Taste in Foods
Publisher: Woodhead Publishing | ISBN: 1845690087 | edition 2006 | PDF | 448 pages | 11 mb
The `sweetness' industry is a multimillion pound growth industry worldwide especially in the developed world. In 2004 over 2,000 reduced sugar and sugar free foods were introduced. In academe and in industrial laboratories there are numerous groups active in taste studies of many types and this is reflected in the volume of diverse scientific publications, patents etc. that have appeared. There have been quite a number of books and conferences on sweetness and taste and some of these meetings take place at regular intervals. It is a few years since a book has appeared that addresses the topic of sweetness and in this present volume, which we hope will be a timely contribution to the field, we have brought together an array of experts in the sweetness area. Each is an authority in his/her own area and in inviting scientists to contribute we have tried to cover areas that have not been touched on in recent times. We hope that this will make this volume of particular interest to a variety of researchers in the taste domain and to a wider circle of scientists who may wish to have an update in various sweetness fields.
Links
Download
http://avaxhome.ws/blogs/cifra7
mirror