Relevant bibliographies by topics / Bitterne

Academic literature on the topic 'Bitterne'

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Published: 9 March 2023

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Journal articles on the topic "Bitterne"

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Sihombing, Monang, and Victoria Kristina Ananingsih. "Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation." Indonesian Journal of Agricultural Research 1, no. 2 (September 3, 2018): 172–78. http://dx.doi.org/10.32734/injar.v1i2.267.

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Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% WPI results in the best wall formation was in Curcuma aeruginosa, which could decrease perception of significant bitterness. In contrast to the addition of WPI 15% and 20% were found in an oval shape, craters and ruptures form on coating wall, reducing the protection of the core component and contact with bitter receptor cells in the oral peripheral resulting in bitters taste perception increasing.
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Etxebarria, Naroa, Megan L. Ross, Brad Clark, and Louise M. Burke. "Ingesting a Bitter Solution: The Sweet Touch to Increasing Short-Term Cycling Performance." International Journal of Sports Physiology and Performance 14, no. 6 (July 1, 2019): 727–32. http://dx.doi.org/10.1123/ijspp.2018-0554.

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Purpose: The authors investigated the potential benefit of ingesting 2 mM of quinine (bitter tastant) on a 3000-m cycling time-trial (TT) performance. Methods: Nine well-trained male cyclists (maximal aerobic power: 386 [38] W) performed a maximal incremental cycling ergometer test, three 3000-m familiarization TTs, and four 3000-m intervention TTs (∼4 min) on consecutive days. The 4 interventions were (1) 25 mL of placebo, (2) a 25-mL sweet solution, and (3) and (4) repeat 25 mL of 2-mM quinine solutions (Bitter1 and Bitter2), 30 s before each trial. Participants self-selected their gears and were only aware of distance covered. Results: Overall mean power output for the full 3000 m was similar for all 4 conditions: placebo, 348 (45) W; sweet, 355 (47) W; Bitter1, 354 (47) W; and Bitter2, 355 (48) W. However, quinine administration in Bitter1 and Bitter2 increased power output during the first kilometer by 15 ± 11 W and 21 ± 10 W (mean ± 90% confidence limits), respectively, over placebo, followed by a decay of 34 ± 32 W during Bitter1 and Bitter2 during the second kilometer. Bitter2 also induced a 11 ± 13-W increase during the first kilometer compared with the sweet condition. Conclusions: Ingesting 2 mM of quinine can improve cycling performance during the first one-third of a 3000-m TT and could be used for sporting events lasting ∼80 s to potentially improve overall performance.
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SAVAŞ, Elif, and Vildan UYLAŞER. "Quality Improvement of Green Table Olive cv. ‘Domat’ (Olea europaea L.) Grown in Turkey Using Different De-Bittering Methods." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (May 28, 2013): 269. http://dx.doi.org/10.15835/nbha4118974.

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The most basic step in table olive production is de-bittering. Olives contain bitter flavor compounds such as oleuropein, and their presence precludes the consumption of fresh fruits. Oleuropein can be removed by natural methods (e.g., using tap water) or by applying various chemicals (e.g., lye). Chemicals affect the organoleptic and nutritional qualities of the olive fruit. The aim of this study was to improve the quality of naturally fermented ‘Domat’ cultivar green table olives using different de-bittering methods (by scratching, using 1% lye and using tap water). The lye pre-treatment negatively affected the nutritional, organoleptic and color qualities of the olives. In all of applications, the best color stability was obtained in the olives that were de-bittered using the scratching method.
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Smith, Paul. "Cory’s Bittern, Ixobrychus “neoxenus” exilis: morph, mutant, or mixed bag?" Canadian Field-Naturalist 128, no. 4 (January 29, 2015): 350. http://dx.doi.org/10.22621/cfn.v128i4.1628.

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Cory’s Bittern (Ixobrychus “neoxenus” exilis) is an enigmatic form, usually referred to as a rare dark colour phase or morph of Least Bittern (Ixobrychus exilis [Gmelin, 1789]). A review of the literature indicates that birds identified as Cory’s Bittern show considerable plumage variation and commonly exhibit multiple plumage anomalies. Temporal and spatial clumping of records shows that they are of irregular occurrence; thus, they do not meet the criteria for recognition as a colour morph. Cory’s Bittern should thus be viewed as a colloquial name that refers to any one of a number of abnormally dark-plumaged, genetically undefined and phenotypically heterogeneous Least Bitterns.
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Ko, Kwan Soo, Ji-Young Choi, Joo Kim, and Myoung Kyu Park. "Citrobacter bitternis sp. nov. Isolated from Bitterns." Current Microbiology 70, no. 6 (April 2, 2015): 894–97. http://dx.doi.org/10.1007/s00284-015-0810-1.

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Rakocevic, Miroslava, Moacir José Sales Medrado, Fernando Lucambio, and Alice Teresa Valduga. "Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments." Brazilian Archives of Biology and Technology 51, no. 3 (June 2008): 569–79. http://dx.doi.org/10.1590/s1516-89132008000300018.

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The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared to the leaves originated under the direct sun exposure. The leaves from the plants grown in the monoculture showed less bitterness than those grown in the forest understory. This conclusion was completely opposite to the conventionally accepted paradigm of the yerba mate industries. The leaves from the tips (younger leaves) of the plants grown in the monoculture resulted a beverage of softer taste; the males produced less bitter leaves in any light environment (forest understory or in the crown in monoculture). The taste was related to the photosynthetic and transpiration rate, and leaf temperature. Stronger bitterness of the leaves provided from the shade conditions was related to the decreased leaf temperature and transpiration in the diurnal scale.
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Delompré, Thomas, Christine Belloir, Christophe Martin, Christian Salles, and Loïc Briand. "Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors." Nutrients 14, no. 19 (October 5, 2022): 4141. http://dx.doi.org/10.3390/nu14194141.

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Vitamins are known to generate bitterness, which may contribute to an off-taste or aftertaste for some nutritional supplements. This negative sensation can lead to a reduction in their consumption. Little is known about the bitter taste threshold and taste sensing system for the bitter taste detection of vitamins. To better understand the mechanisms involved in bitterness perception, we combined taste receptor functional assays and sensory analysis. In humans, bitter taste detection is mediated by 25 G-protein-coupled receptors belonging to the TAS2R family. First, we studied the bitterness of thirteen vitamins using a cellular-based functional taste receptor assay. We found four vitamins that can stimulate one or more TAS2Rs. For each positive molecule–receptor combination, we tested seven increasing concentrations to determine the half-maximal effective concentration (EC50) and the cellular bitter taste threshold. Second, we measured the bitter taste detection threshold for four vitamins that exhibit a strong bitter taste using a combination of ascending series and sensory difference tests. A combination of sensory and biological data can provide useful results that explain the perception of vitamin bitterness and its real contribution to the off-taste of nutritional supplements.
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Jioe, Irvan Prawira Julius, Huey-Ling Lin, and Ching-Chang Shiesh. "The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste." Horticulturae 8, no. 3 (February 24, 2022): 198. http://dx.doi.org/10.3390/horticulturae8030198.

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Papaya fruit is one of economic crops in Taiwan, mostly eaten as table fruits. In some Asian countries, unripe papaya fruit is eaten as salad and this led to trends in Taiwan as well. However, unripe papaya fruit may taste bitter during cool seasons. Glucosinolate and cyanogenic glucoside are among the substances that cause bitter taste in many plants, which can also be found in papaya. However, there is still no report about the relationship between seasons and bitter taste in papaya fruits. Thus, the purpose of this study is to investigate the glucosinolate biosynthesis and its correlation between bitterness intensity during cool and warm seasons. The bitterness intensity was highest at the young fruit stage and decreased as it developed. In addition, the bitterness intensity in cool season fruits is higher than in warm season fruits. Cyanogenic glucoside and BITC content showed negative correlation with bitterness intensity (r = −0.54 ***; −0.46 ***). Phenylalanine showed positive correlation with bitterness intensity (r = 0.35 ***), but its content did not reach the bitterness threshold concentration, which suggested that phenylalanine only acts as cyanogenic glucoside and glucosinolate precusors. Glucosinolate content showed positive correlation with bitterness intensity at different developmental stages (r = 0.805 ***). However, the correlation value in different lines/cultivars decreased (0.44 ***), suggesting that glucosinolate was not the only substance that caused bitter taste in immature papaya fruits.
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Deng, Mengyan, Noriko Hida, Taigi Yamazaki, Ryo Morishima, Yuka Kato, Yoshiaki Fujita, Akihiro Nakamura, and Tsutomu Harada. "Comparison of Bitterness Intensity between Prednisolone and Quinine in a Human Sensory Test Indicated Individual Differences in Bitter-Taste Perception." Pharmaceutics 14, no. 11 (November 14, 2022): 2454. http://dx.doi.org/10.3390/pharmaceutics14112454.

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Prednisolone is a frequently prescribed steroid with a bitter, unpalatable taste that can result in treatment refusal. Oral suspensions or powder dosage forms are often prescribed, particularly to pediatric patients, as they improve swallowability and ease of dose adjustment. Consequently, the bitterness of prednisolone is more apparent in these dosage forms. Few studies have investigated prednisolone’s bitterness. Thus, in this study, 50 adults evaluated the bitterness of prednisolone using the generalized Labeled Magnitude Scale (gLMS), in comparison with quinine, a standard bitter substance. Overall, prednisolone-saturated solution demonstrated the same extent (mean gLMS score: 46.8) of bitterness as 1 mM quinine solution (mean gLMS score: 40.1). Additionally, large individual differences were observed in the perception of the bitterness of prednisolone and quinine. Perceived flavors of some drugs are reportedly associated with bitter-taste receptor (TAS2Rs) polymorphisms. Therefore, we investigated the relationship between subjects’ genetic polymorphisms of TAS2R19, 38, and 46, and their sensitivity to bitterness. Although a relationship between TAS2R19 polymorphisms and the perception of quinine bitterness was observed, no significant relationship was found between the perceived bitterness of prednisolone and the investigated genes. Ultimately, the results show that despite individual differences among subjects, the cause of prednisolone’s strong bitterness is yet to be elucidated.
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Lipchock, Sarah V., Andrew I. Spielman, Julie A. Mennella, Corrine J. Mansfield, Liang-Dar Hwang, Jennifer E. Douglas, and Danielle R. Reed. "Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue." Perception 46, no. 3-4 (January 24, 2017): 245–56. http://dx.doi.org/10.1177/0301006616686098.

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We investigated whether the abundance of bitter receptor mRNA expression from human taste papillae is related to an individual’s perceptual ratings of bitter intensity and habitual intake of bitter drinks. Ratings of the bitterness of caffeine and quinine and three other bitter stimuli (urea, propylthiouracil, and denatonium benzoate) were compared with relative taste papilla mRNA abundance of bitter receptors that respond to the corresponding bitter stimuli in cell-based assays ( TAS2R4, TAS2R10, TAS2R38, TAS2R43, and TAS2R46). We calculated caffeine and quinine intake from a food frequency questionnaire. The bitterness of caffeine was related to the abundance of the combined mRNA expression of these known receptors, r = 0.47, p = .05, and self-reported daily caffeine intake, t(18) = 2.78, p = .012. The results of linear modeling indicated that 47% of the variance among subjects in the rating of caffeine bitterness was accounted for by these two factors (habitual caffeine intake and taste receptor mRNA abundance). We observed no such relationships for quinine but consumption of its primary dietary form (tonic water) was uncommon. Overall, diet and TAS2R gene expression in taste papillae are related to individual differences in caffeine perception.
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Dissertations / Theses on the topic "Bitterne"

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SUAREZ, ESTRELLA DIEGO PATRICIO. "GERMINATION AS A BIO-TECHNOLOGICAL PROCESS TO ENHANCE THE USE OF QUINOA (CHENOPODIUM QUINOA WILLD.) IN CEREAL-BASED PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/646338.

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Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop – but also in Europe and the United States. However, producing cereal products enriched with quinoa alters some quality characteristics, including sensory acceptance. Indeed, several anti-nutritional factors, such as saponins, are concentrated in the grain pericarp. These bitter substances may interfere with the digestion and absorption of various food components. The most common of them are washing and pearling (applied separately or in combination); both have a direct effect on saponins, either by solubilisation and/or by the mechanical removal of seed layers. More recently fermentation have been proposed as a process able to mask the bitterness with aromatic compounds and/or sugar formation. Sprouting has been proposed as a suitable process to enhance the nutritional traits of grains, including quinoa. Whereas, there is a lack of information about sprouting effects on starch and protein features and their impact on the functional properties of quinoa seeds and the related flour. Moreover, the effectiveness of sprouting on decreasing the saponin content has never been demonstrated. The present work aimed at understanding the effects of sprouting on the molecular, functional and sensory properties of quinoa, in order to enhance the use of sprouted seeds or flour as a new ingredient in food formulation, with particular interest in bread-making applications. Whole quinoa was sprouted for 12, 24, 48 and 72 h at 22 °C and 90% of relative humidity and dried at 55 °C for 6 h. The development of amylases and proteases promoted changes in starch and protein features. After 48 h sprouting, starch granules were less effective in gelatinizing during heating, and less prompted to re-associate in a more ordered structure during cooling. As regards proteins, the process mostly affected albumin and globulin fractions and, once again, the main events were observed after 48 h of sprouting. Such molecular changes affected flour functionality, by: (1) decreasing the ability of absorbing and retaining water (as shown by WAI90 and WSI indices); (2) lowering syneresis during freeze-thawing; (3) decreasing foaming capacity but improving the stability of the foam. The sensory traits of quinoa were assessed by electronic tongue. Sprouting determined an increase in sourness in agreement with the increase in total titratable acidity and the decrease in pH. Interestingly, quinoa was perceived as less bitter after 48 h of sprouting, as the consequence of the decrease in saponin amount, determined by TLC or LC-HR-MS/MS, and confirming the decrease in foaming capacity as measured by the afrosimetric method. Substitution of wheat flour with flour from sprouted quinoa showed that 20% enrichment level was associated with a good gluten aggregation and the formation of dough able to maintain its structure during leavening and retain a high percentage of gas. These dough characteristics allow bread to reach the highest specific volume and the lowest crumb firmness up to three days of storage in comparison to 10% and 30% of substitution. The behavior of sprouted quinoa enriched-bread was compared with that of pearled quinoa-enriched bread at the same percentage (20%). Results showed that sprouting can be preferred to pearling, which is the most common pre-treatment for allowing the use of quinoa in bread-making. Indeed, sprouted quinoa-enriched bread showed the best results in terms of physical (volume, softness) and sensory (decrease in bitterness) traits.
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Lor, Socheata K. "Habitat use and home range of American bitterns (Botuarus lentiginosus) and monitoring of inconspicuous marsh birds in northwest Minnesota." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4705.

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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on February 15, 2008) Vita. Includes bibliographical references.
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Ginz, Michael. "Bittere Diketopiperazine und Chlorogensäurederivate in Röstkaffee." [S.l. : s.n.], 2001. http://deposit.ddb.de/cgi-bin/dokserv?idn=963167219.

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Sullivan, Louella. "Bitten." Thesis, Rhodes University, 2015. http://hdl.handle.net/10962/d1017778.

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My poetry investigates the extraordinary in the everyday, exploring my life as a mother and wife, to find the quiet truths that lie there. Using fresh ways of describing familiar experiences, the poems describe tiny, almost-missed moments and voices that have shaped me. Throughout the collection, I imagine my younger selves commenting on my current self and vice versa. Ultimately, my poems use simple words and clean lines to evoke how I feel (and how I want the reader to feel) in each of the moments they describe.
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Mills, Sarah. "Research portfolio submitted for Doctorate in Clinical Psychology." Thesis, University of Bath, 2014. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.633161.

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Main Project abstract Objectives: Bitterness has been suggested to be a common psychological reaction to persistent adversity; however it has thus far been understudied. The objectives of the current study were therefore to: i) Develop a reliable and valid English language measure of bitterness, ii) Pilot this new measure within a clinical population, iii) Explore how the construct of bitterness relates to treatment outcome in psychological therapy, and iv) Determine whether bitterness accurately predicts suicidal ideation in clinical populations. Design: a cross sectional questionnaire design was used. Method: A new bitterness measure was developed incorporating ideas from existing literature and suggestions from experienced clinicians. This measure was completed by a non clinical group (n = 313) and factor analysis was carried out on these data. The measure was then completed by a group of secondary care mental health service users (n = 31) and compared with the non clinical sample,. Additional symptom focussed measures were also completed by the clinical group. Results: Factor analysis showed that the bitterness measure was comprised of four subscales (labelled here as “experience of a negative event”,” nihilism”, “unfairness” and “negative interpersonal experiences”). Good internal consistency and acceptable test-retest reliability was found. Bitterness was found to be related to rumination, in particular the brooding / analytical subtype of rumination. A significant relationship was found with some measures of anger, but no significant relationship was found between bitterness and depression. Conclusions: Bitterness may be a unique construct, conceptually distinct from anger and depression and closely associated with analytical rumination. Service Improvement Project abstract Objective: The birth of a pre-term baby is an acutely stressful event for parents. Medical advances in the UK mean that more babies than ever before are requiring NICU care. Consideration of the psychological needs of parents will help them cope with the NICU environment, develop a bond with their baby and will create the best possible outcome for NICU babies. The study objective was therefore to interview parents in order to better understand factors which supported coping. Design: A consecutive sample of NICU parents participated in semi-structured interviews which focussed on their experience. Setting: A Level 2 NICU in the UK which had recently been rebuilt. Participants: Nine parents representing seven families from a UK NICU. Methods: Parents participated in semi-structured interviews about their experience of NICU. Thematic analysis was used to extract key themes from the data. Results: The main theme described the Emotional Rollercoaster of NICU. Additional themes identified factors which helped or hindered coping: Baby Wellbeing, Physical Environment and Other People. Conclusion: Parents identified a number of factors affecting how they cope with the NICU experience. None of these alone explains positive coping, however the findings of this study give useful information about optimal NICU conditions to parental promote psycho-social wellbeing. Critical Literature Review abstract A substantial amount of high quality research has been conducted exploring the development and maintenance of Post Traumatic Stress Disorder (PTSD) among people who witness or are victims of traumatic events. Well validated models of the disorder have led to the development of robust and effective treatment protocols. Scant attention has however been paid to the exploration of PTSD within individuals who perpetrate violent acts. There were, therefore, two broad aims of this review. The first was to review and summarise available evidence for the existence of PTSD in perpetrators, and the second was to synthesise this evidence in order to draw conclusions regarding the development and maintenance of PTSD in perpetrators and whether existing theoretical models may be applicable to this group of people. Overall, very few studies have been published in this area. There is preliminary evidence that PTSD can develop after perpetration of a violent act and that psychological therapy for such PTSD based on a cognitive model may be effective, taking account of key emotions such as guilt and shame.
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Fagon, Racquel. "Bitter Orange." NSUWorks, 2009. http://nsuworks.nova.edu/writing_etd/3.

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Mangus, Paul. "Match Bitten." University of Akron / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=akron1619134112811225.

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Wynn, Jennifer Kay Lewis Philip M. "Defining bitterness in the workplace." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Summer/Theses/WYNN_JENNIFER_55.pdf.

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Oladokun, Olayide. "The quality of bitterness in beer." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43415/.

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The bitterness of beer remains one of its most important flavour attribute. However, complexity surrounding bitterness perception alone represents a significant challenge in its understanding, in addition to other factors relating to production processes and raw materials used in making beer. The aim of this research was to better understand beer bitterness in terms of its intensity and quality, and how hopping technology (e.g. quantity and time of hop addition during the brewing process), hop aroma and variety may effect perceived bitterness intensity and quality. This project combined both analytical and sensorial analysis, and used statistical techniques to identify the key compounds driving bitterness perception. Analytical techniques were employed to quantify bitterness-contributing compounds and analytical bitterness units in beers alongside descriptive analysis of perceived sensory bitterness. Perceived sensory bitterness (both qualitative and quantitative) was assessed using a purpose developed list of well-defined bitterness attributes, to aid the characterisation of bitterness quality in beers. The impact of cross-modal flavour interactions on the perception of beer bitterness intensity and qualities was also investigated at varying analytical bitterness levels. Lastly, the effect of hop variety, and how this significant raw material affects perceived bitterness quality was also investigated using three distinctively different hop varieties (Hersbrucker, East Kent Goldings and Zeus). Results revealed a significant impact of the analytical profiles of beers, derived from the type of hop products and hopping technology adopted in beer production, on the perceived bitterness quality of beer. In general, beers high in hop acid compounds and polyphenols were, as expected, perceived to be higher in bitterness intensity. The results further showed that bitterness intensity also played a role in the perception of bitterness quality i.e. whether the beer was ‘harsh’, ‘lingering’ or ‘round’. However, beers high in these compounds were not always of ‘negative’ bitterness quality, and correspondingly lower amounts of these compounds did not always result in ‘positive’ bitterness qualities in beer. Results on the impact of cross-modal flavour interactions showed that hop aroma plays a crucial role in beer bitterness perception, and can modify the perception of bitterness intensity and quality as well as temporal profiles of bitterness in beer depending on analytical bitterness levels. The investigation into the impact of hop variety on perceived bitterness quality revealed hop-derived bitterness profiles relating to individual hop varieties, and further suggests that careful selection of the hop variety used for brewing is important for controlling perceived bitterness quality. This research provides a comprehensive interdisciplinary approach to understanding perceived beer bitterness and its associated qualities, with findings suggesting that besides bitterness intensity, the quality and overall impression of bitterness as perceived by consumers are significantly influenced by raw materials, production processes and other factors such as aroma which might be overlooked by brewers - but are likely to be significant for consumer preference and the success of a brand.
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Czepa, Andreas. "Objektivierung des bitteren Fehlgeschmacks von Karotten (Daucus carota L.) und Karottenprodukten." [S.l. : s.n.], 2004. http://deposit.ddb.de/cgi-bin/dokserv?idn=971006784.

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Books on the topic "Bitterne"

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McKilligan, Neil. Herons, egrets and bitterns: Their biology and conservation in Australia. Collingwood, Victoria: CSIRO Publishing, 2005.

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Bustamante, Jean-Marc. Amandes amères =: Bitter almonds = Bittere Mandeln : a project for Documenta X. London: Phaidon, 1997.

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Kossow, Klaus-Dieter. Bittere Reformen. Edited by T. Graf-Baumann. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6.

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Naranji, Corine. Bittere thee. 3rd ed. Baarn: Bigot & Van Rossum, 1998.

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Scharf, Natalie. Bittere Blätter. Stuttgart: Spectrum, 1992.

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Bittere vruchten. Amsterdam: Cossee, 2005.

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Vink, Renée (Renée C.), 1954-, ed. Bittere zonde. Breda: De Geus, 2015.

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Anja, De Lombaert, ed. Bittere ontgoocheling. 2nd ed. [Tielt]: Lannoo, 2011.

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Bittere bloemen: Roman. Amsterdam, Netherlands [etc.]: Atlas, 2011.

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Knibbe, Hester. Een bittere navel. Baarn: De Prom, 1997.

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Book chapters on the topic "Bitterne"

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Kossow, Klaus-Dieter. "Credo." In Bittere Reformen, 13–14. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_1.

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Kossow, Klaus-Dieter. "Die Patient-Arzt-Beziehung in der kassenärztlichen Versorgung." In Bittere Reformen, 109–31. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_10.

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Kossow, Klaus-Dieter. "Risiken der Negativ- und Positivlisten." In Bittere Reformen, 132–34. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_11.

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Kossow, Klaus-Dieter. "Die kassenärztliche Wirtschaftlichkeitskontrolle." In Bittere Reformen, 135–59. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_12.

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Kossow, Klaus-Dieter. "Im Namen des Volkes." In Bittere Reformen, 160–82. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_13.

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Kossow, Klaus-Dieter. "Die Ärzteschwemme." In Bittere Reformen, 183–90. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_14.

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Kossow, Klaus-Dieter. "Die Auswirkungen der Ärzteschwemme." In Bittere Reformen, 191–95. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_15.

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Kossow, Klaus-Dieter. "Patient und Arzt — Wunsch, Wirklichkeit, Ethik und Ökonomie." In Bittere Reformen, 196–202. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_16.

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Kossow, Klaus-Dieter. "Patient und Arzt — Marionetten der Staatsgewalt ?" In Bittere Reformen, 203–27. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_17.

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Kossow, Klaus-Dieter. "Handlungsaufträge." In Bittere Reformen, 228–37. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-5216-6_18.

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Conference papers on the topic "Bitterne"

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Ghanem, Fred. "Juice Debittering: Basic Science, Optimization, and Recent Advances." In ASME 2012 Citrus Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/cec2012-5701.

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Bitterness such as Naringin in Grapefruits and Limonin in all Citrus fruits have a strong influence on consumers’ choices for their favorite juices. There have been many methods from ultrafiltration to biocatalysis used to lower such bitter compounds and make the juices more desirable by the consumer. One major tool for such debittering operation is the use of synthetic adsorbents which will be discussed in this paper. Ion exchange resins and adsorbents have been used for over a century in various food applications to concentrate flavors, decolorize juices, and enhance the quality of the final product. These types of resins are being synthesized to specific parameters to distinguish them from other tools. Mitsubishi Chemical’s work on optimizing their synthetic adsorbents for high bitterness removal from citrus juice was investigated. Parameters such as the base matrix structure, pore size and distribution, as well as the effect of surface area were studied. As the FDA has strict definitions about the appropriate resin chemistry that can be used in a food application (21 CFR 173.65), progress in new resin chemistry was limited by such regulations. This paper discusses the use of the original Sepabeads SP70 which was introduced into the market about 20 years ago, to the high capacity resin, Sepabeads SP700, which was introduced 10 years ago, and finally, to the Sepabeads SP710, which is the current optimized version of 20 years of research work. Mitsubishi Chemical’s resins were compared to other resins in the industry for the removal of naringin, limonin, and 8-hydroxyfuranocoumarin (furanocoumarins are compounds that affects the proper absorption of certain medications). Proper regeneration and rejuvenation of these resins were outlined. Paper published with permission.
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Wu, Y. Wayne, and Brian P. Bailey. "Bitter Sweet or Sweet Bitter?" In C&C '17: Creativity and Cognition. New York, NY, USA: ACM, 2017. http://dx.doi.org/10.1145/3059454.3059458.

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Rhamdani, Ahmad Rizky, Latifa Hanum Lalasari, Florentinus Firdiyono, and Syahrul Fatrozi. "Boron extraction from bittern using 1-octanol." In PROCEEDINGS OF THE 3RD INTERNATIONAL SEMINAR ON METALLURGY AND MATERIALS (ISMM2019): Exploring New Innovation in Metallurgy and Materials. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0001727.

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Corby, J. E., J. Doi, J. J. Conville, S. R. Murphy, and D. A. McKenzie. "Biodegradability of a Denatonium Bitterant." In International Congress & Exposition. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 1993. http://dx.doi.org/10.4271/930587.

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"Improving the Technology of Bitter Tinctures." In Chemical technology and engineering. Lviv Polytechnic National University, 2021. http://dx.doi.org/10.23939/cte2021.01.134.

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Dang, T., A. Lokubandara, N. N. V. Nguyen, P. C. Lai, V. T. Nguyen, and C. Crasto. "User as a bitter tastant: immersive experience within the binding region of a bitter taste receptor." In The 19th International Conference on Modeling & Applied Simulation. CAL-TEK srl, 2020. http://dx.doi.org/10.46354/i3m.2020.mas.019.

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Wu, Xiao, Yapeng Yuan, Yusuke Tahara, Rui Yatabe, Hidekazu Ikezaki, and Kiyoshi Toko. "Surfactant cleaning of lipid polymer membranes of bitterness sensor." In 2019 IEEE International Symposium on Olfaction and Electronic Nose (ISOEN). IEEE, 2019. http://dx.doi.org/10.1109/isoen.2019.8823187.

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Antsupova, T. P., and E. B. Bitueva. "Phytochemical study of pasture plants in Northern Mongolia." In Problems of studying the vegetation cover of Siberia. TSU Press, 2020. http://dx.doi.org/10.17223/978-5-94621-927-3-2020-3.

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The article presents the results of a qualitative and quantitative determination of toxic and bitter substances in 8 species of plants of Northern Mongolia that are not eaten by cattle. Significant amounts of alkaloids were found in 6 species, tannins in 2 species.
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K B, Tharini. "Pollination biology of bitter gourd (Momordica charantiaL.)." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.112476.

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Wulandari, Nur Annisa, Naila Rukhil Azizah, Lusi Setiawati, Sandra Novitasari, and Indah Setiawati. "Utilization of bitter melon for hair treatment." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0106735.

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Reports on the topic "Bitterne"

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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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Eyal, Yoram, Gloria Moore, and Efraim Lewinsohn. Study and Manipulation of the Flavanoid Biosynthetic Pathway in Citrus for Flavor Engineering and Seedless Fruit. United States Department of Agriculture, October 2003. http://dx.doi.org/10.32747/2003.7570547.bard.

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The proposal was aimed to identify and functionally characterize key genes/enzymes in the citrus flavanone neohesperidoside biosynthetic pathway and to use them as tools for metabolic engineering to decrease bitterness levels in grapefruit. The proposed section on fruit seediness was dropped as suggested by the reviewers of the proposal. Citrus flavor and aroma is composed of complex combinations of soluble and volatile compounds. The former includes mainly sugars, acids and flavanones, a subgroup of flavonoids that includes bitter compounds responsible for the bitter flavor of grapefruit and pummelo. Bitter species contain mostly bitter flavanone neohesperidosides, while non-bitter species contain mostly tasteless flavanone rutinosides. Both flavanone versions are diglycosides consisting of a rhamnose-glucose oligosaccharide a-linked at position 7 to the flavanone skeleton. However, in the bitter neohesperidosides the rhamnose is attached at position 2 of the glucose moiety, while in the tasteless rutinosides the rhamnose is attached at position 6 of the glucose moiety. Thus, the position of the rhamnose moiety, determined by the specificity of the last enzymes in the pathway- rhamnosyltransferase (1,2 or 1,6 specificity), is the determinant of the bitter flavor. Flavanones, like all flavonoids are synthesized via one of the branches of the phenylpropanoid pathway; the first committed step is catalyzed by the enzyme Chalcone synthase (CHS) followed by Chalcone isomerase (CHI). During the course of the work a key gene/enzyme in the biosynthesis of the bitter flavanones, a 1,2 rhamnosyltransferase (1,2RT), was functionally characterized using a transgenic cell-culture biotransformation system, confirming that this gene is a prime candidate for metabolic engineering of the pathway. This is the first direct functional evidence for the activity of a plant recombinant rhamnosyltransferase, the first confirmed rhamnosyltransferase gene with 1,2 specificity and the second confirmed rhamnosyltransferase gene altogether in plants. Additional genes of the flavanone pathway that were isolated during this work and are potential tools for metabolic engineering include (I) A putative 1,6 rhamnosyltransferase (1,6RT) from oranges, that is presumed to catalyze the biosynthesis of the tasteless flavanones. This gene is a prime candidate for use in future metabolic engineering for decreased bitterness and is currently being functionally characterized using the biotransformation system developed for characterizing rhamnosyltransferases. (2) A putative 7-0-glucosyltransferase presumed to catalyze the first glycosylation step of the flavanone aglycones. Silencing of gene expression in grapefruit was attempted using three genes: (1) The "upstream" flavonoid biosynthesis genes CHS and CHI, by antisense and co-suppression; and (2) The "downstream" 1,2R T, by an RNAi approach. CHS and CHI silencing resulted in some plants with a dramatically decreased level of the bitter flavanone neohesperidoside naringin in leaves. We have yet to study the long-term effect of silencing these genes on tree physiology, and on the actual bitterness of fruit. The effect of 1,2RT silencing on naringin content in grapefruit has yet to be examined, but a slow growth phenotype for these plants was noted. We speculate that silencing of the final glycosylation step of the flavanones delays their evacuation to the vacuole, resulting in accumulation of flavanones in the cytoplasm, causing inhibitory effects on plant growth. This speculation is yet to be established at the product level. Future metabolic engineering experiments are planned with 1,6RT following functional characterization.
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Mani, Venkatesh, James Hollis, and Nicholas K. Gabler. Bitter Compounds Decrease Gastric Emptying and Influence Intestinal Nutrient Transport. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-941.

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Cutler, David, and Jonathan Gruber. Health Policy in the Clinton Era: Once Bitten, Twice Shy. Cambridge, MA: National Bureau of Economic Research, September 2001. http://dx.doi.org/10.3386/w8455.

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Ibdah, Mwafaq, Dorothea Tholl, and Philipp W. Simon. How temperature stress changes carrot flavor: Elucidating the genetic determinants of undesired taste in carrots. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598171.bard.

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Global climate change and warming temperatures represent the greatest future challenge for global food production and quality. In this project, we will define the genetic factors of climate-associated taste deficiencies in carrot. Carrot is considered one of the leading horticultural crops in the world in terms of its nutritional value, health benefits, and unique flavor based on its high content of carotenoids and volatile aroma compounds. In recent years, carrot genotypes of different color with improved nutraceutical attributes have been developed. When exposed to high growth temperatures, carrots develop an undesired harsh and bitter taste caused by the accumulation of terpene metabolites. This taste deficiency represents a quality defect to carrot breeders and large- scale growers and needs to be minimized for successful marketing of carrot crops. Surprisingly, the genetic determinants of bitter and harsh flavor in carrot and their response to temperature stress are not well characterized. We started to elucidate these factors in different carrot cultivars by investigating the biosynthesis of volatile terpenes, which represent the predominant flavor compounds in carrots. Also, up to date we identified and characterized two terpenesynthase enzymes, one of which produces (E)-β- caryophyllene, a major terpene component in carrot root. Both TPSs may contribute to the observed variation in volatile terpene formation.
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Pesis, Edna, Elizabeth J. Mitcham, Susan E. Ebeler, and Amnon Lers. Application of Pre-storage Short Anaerobiosis to Alleviate Superficial Scald and Bitter Pit in Granny Smith Apples. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7593394.bard.

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There is increased demand for high quality fruit produced and marketed with reduced chemical inputs to minimize toxic effects on human health and the environment. Granny Smith (GS) apple quality is reduced by two major physiological disorders, superficial scald and bitter pit (BP). These disorders cause great loss to apple growers worldwide. Superficial scald is commonly controlled by chemical treatments, mainly the antioxidant diphenylamine (DPA) and/or the ethylene action inhibitor, 1-methylcyclopropene (1–MCP). Both chemicals are ineffective in controlling bitter pit incidence. We proposed to investigate the beneficial use of non-chemical, abiotic stress with low O2 (LO2) applied for 10d at 20°C on GS apple fruit. During the project we expanded the treatment to more apple cultivars, Golden Delicious (GD) and Starking Delicious (SD) and another pome fruit, the pear. Apple and pear have similar physiological disorders that develop during cold storage and we examined if the LO2 treatment would also be effective on pear. Application of 0.5% LO2 atmosphere for 10d at 20°C or 500ppb 1-MCP at 20°C prior to cold storage at 0°C, was effective in reducing superficial scald in GS apple. Moreover, LO2 pretreatment was also effective in reducing bitter pit (BP) development in California GS and Israeli GD and SD apples The BP symptoms in GS from California were much more prominent, so the effect of LO2 was more dramatic than the effect on the Israeli cvs. GD and SD, nevertheless the LO2 treatment showed the same trend in all cultivars in reducing BP. The LO2 and 1-MCP -treated fruit exhibited lower levels of ethylene, - farnesene and its oxidation product, 6-methyl-5-hepten-2-one (MHO), as determined by SPME/GC-MS analysis. In addition, LO2 pretreatment applied to California Bartlett or Israeli Spadona pears was effective in reducing superficial scald, senescent scald and internal breakdown after 4 m of cold storage at 0°C. For GS apple, low-temperature storage resulted in oxidative stress and chilling injury, caused by increased production of superoxide anions which in turn led to the generation of other dangerous reactive oxygen species (ROS). Using confocal laser-scanning microscopy and H2O2 measurements of apple peel, we observed ROS accumulation in control fruit, while negligible amounts were found in LO2 and 1-MCP treated fruit. Gene-expression levels of ROS-scavenging enzymes were induced by the various pretreatments: catalase was induced by LO2 treatment, whereas Mn superoxide dismutase was induced by 1-MCP treatment. We assume that LO2 and 1-MCP pretreated fruit remained healthier due to reduced production of ethylene and reactive oxygen substances, such as MHO, during cold storage. The LO2-treated apple exhibited greener peel and firmer fruit after 6 m of cold storage, and the fruit had high crispiness leading to high taste preference. In both pear cultivars, the LO2 treatment led to a reduction in internal breakdown and browning around the seed cavity. We tested the LO2 pre-storage treatment on a semi-commercial scale that would be applicable to a small organic grower by sealing the fruit within the plastic field bins. The treatment was most effective with a continuous flow of nitrogen through the bins; however, a single 6 hour flush of nitrogen was also fairly effective. In addition, we determined that it was very important to have the oxygen levels below 0.5% for approximately 10 days to achieve good scald control, not counting the time required to reduce the oxygen concentration. Our LO2 technology has been proven in this project to be effective in reducing several physiological disorders developed in pome fruit during cold storage. We hope that our non-chemical treatment which is friendly to the environment will be used in the near future for the organic apple and pear industry. The next step should be an analysis of the cost-benefits and commercial feasibility.
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Bernales, Rona P., and Ilene S. Basitan. Knowledge, Attitudes and Practices of Dog Owners Regarding Rabies and Dog Bites in Bicol Region. O.I.E (World Organisation for Animal Health), January 2015. http://dx.doi.org/10.20506/standz.2790.

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This study was conducted in selected provinces of Bicol Region from April 2015 to May 2015 to describe the knowledge, attitudes and practices (KAP) of dog owners regarding rabies and dog bites. A purposive sampling was used in selecting the respondents of the study. Frequencies were tabulated for all variables. Of the 1,200 respondents, 2,193 dogs were recorded making a 2:1 ratio of dogs to householders in this particular study. Among these dogs 58% were vaccinated against rabies. The majority of the ones taking care of the dogs were female (57.3%) but the primary owner (62.9%) was the head of the family. Only 34.7% of the respondents knew that it is their duty to get their pets vaccinated against rabies. Around one-fourth (20.7%) admitted that someone in their household had been bitten by a dog but most respondents (62.5%) did nothing to the dog. The majority (57.7%) of the bite victims were youths (1-14 years old) and almost all (82.7%) of the wound bites were washed with soap and water. Television (44.9%) was the primary source of knowledge about rabies. The majority of participants (67.3%) said that humans are the main end-hosts that can be infected with rabies. Salivation or drooling (42.7%) and craziness (34.2%) were the main signs cited as behaviour of rabid dogs while craziness (40.2%) and hydrophobia or fear of water (25.4%) were cited for rabid humans. Most (33.9%) do not know the source of rabies but the majority (61.8%) believe that vaccination is the main preventive measure against rabies. The majority of participants (63%) reported that the local ordinances regarding rabies in their locality is about the Local Anti-Rabies Act and almost all (93.2%) admitted that vaccination is the most common anti-rabies program of the government.
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Effects of management practices on grassland birds: American Bittern. US Geological Survey, 1999. http://dx.doi.org/10.3133/93890.

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Once Bitten, Twice Shy? Past Refusal and Future Acceptance. IEDP Ideas for Leaders, December 2013. http://dx.doi.org/10.13007/271.

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Geologic map and measured coal sections of the Bitter Creek NW Quadrangle, Sweetwater County, Wyoming. US Geological Survey, 1989. http://dx.doi.org/10.3133/coal121.

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