Gotowe bibliografie tematyczne / Bitterness (taste)

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Bitterness (taste)”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

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Artykuły w czasopismach na temat "Bitterness (taste)"

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Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (December 21, 2018): 1. http://dx.doi.org/10.3390/metabo9010001.

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To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of
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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
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Lush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.

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SummaryGlycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is proba
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Ervina, Ervina, Ingunn Berget, and Valérie L. Almli. "Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children." Foods 9, no. 9 (September 18, 2020): 1315. http://dx.doi.org/10.3390/foods9091315.

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This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6
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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 b
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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.

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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respective
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Li, Li-Jun, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng, and Hui Ni. "Citrus Taste Modification Potentials by Genetic Engineering." International Journal of Molecular Sciences 20, no. 24 (December 8, 2019): 6194. http://dx.doi.org/10.3390/ijms20246194.

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Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and limonin. The extremely sour and acidic also negatively affects the sensory quality of citrus products. Citrus breeding programs have developed different strategies to improve citrus quality and a wealth of studies have aimed to uncover the genetic and biochemical basis of citrus flavor. In this mini
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Cometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño, and Gustavo Noriega. "Interactions between Co2 Oral Pungency and Taste." Perception 16, no. 5 (October 1987): 629–40. http://dx.doi.org/10.1068/p160629.

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Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants–sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)–were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the percei
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Soares, Susana, Elsa Brandão, Carlos Guerreiro, Sónia Soares, Nuno Mateus, and Victor de Freitas. "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste." Molecules 25, no. 11 (June 2, 2020): 2590. http://dx.doi.org/10.3390/molecules25112590.

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Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these tas
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An, Uijeong, Xiaofen Du, and Wanyi Wang. "Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment." Foods 11, no. 10 (May 16, 2022): 1434. http://dx.doi.org/10.3390/foods11101434.

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This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were m
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Rozprawy doktorskie na temat "Bitterness (taste)"

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Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction." Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.

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Cho, Myong J. "Characterization of bitter peptides from soy protein hydrolysates /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9998475.

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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absor
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Krieling, Shannon Janine. "An investigation into lactic acid bacteria as a possible cause of bitterness in wine." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53271.

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Thesis (MSc)--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Spoilage, be it due to microbial actions, chemical reactions or both, poses a serious threat to the food and beverage industries. Not only can spoilage lead to great economic losses, but it can also cause industries to lose their competitive edge in the economic and consumer market. Considering all the modern technologies and the range of preservation techniques that are available, it is surprising that spoilage is still an economic problem. Wine spoilage due to unpalatable bitterness, and the role of lactic acid bacteria
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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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Thesis (Ph.D.) -- University of Western Sydney, 2004.<br>A thesis presented to the University of Western Sydney, Centre for Advanced Food Research, in fulfilment of the requirements for the degree of Doctor of Philosophy in Advanced Food Science (& Food Packaging Science). Includes bibliography.
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Fletcher, Joshua Nehemiah. "Isolation, Identification, and Biological Evaluation of Potential Flavor Modulatory Flavonoids from Eriodictyon californicum." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1322496872.

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Winstel, Delphine. "Recherches sur les composés du bois de chêne modulant la saveur des vins et des eaux-de-vie." Thesis, Bordeaux, 2019. http://www.theses.fr/2019BORD0409.

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L'élevage en barriques est une étape clé de l'élaboration des vins et des eaux-de-vie, modifiant leur expression aromatique et influençant leur saveur. Si les principaux composés volatils libérés par le bois de chêne ont été identifiés, les déterminants moléculaires amers et sucrés demeurent, dans une large mesure, inconnus. Le premier axe de ce travail a consisté à apporter de nouvelles connaissances sur des familles de molécules déjà identifiées dans le bois de chêne : les lignanes et les coumarines. Une influence significative du (±)-lyonirésinol sur l’amertume des spiritueux a d’abord été
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Dsamou, Micheline. "Protéome salivaire et sensibilité à l'amertume chez l'Homme." Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00935220.

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L'amertume fait partie intégrante de notre alimentation. Elle est par exemple fortement représentée dans certaines boissons (ex: café) ou dans certains légumes tels les crucifères. Néanmoins, la perception de l'amertume varie entre les individus et certains aliments considérés comme bénéfiques pour la santé peuvent être rejetés en raison de leur goût amer. Des facteurs génétiques (ex : polymorphisme génétique des récepteurs du goût amer) ou environnementaux (ex : âge, prise de médicaments) expliquent en partie les variations interindividuelles dans la perception de l'amertume. Cependant, d'aut
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"Individual Differences in Taste Perception and Bitterness Masking." Master's thesis, 2012. http://hdl.handle.net/2286/R.I.15782.

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abstract: The unpleasant bitter taste found in many nutritious vegetables may deter people from consuming a healthy diet. We investigated individual differences in taste perception and whether these differences influence the effectiveness of bitterness masking. To test whether phenylthiocarbamide (PTC) `supertasters' also taste salt and sugar with greater intensity, as suggested by Bartoshuk and colleagues (2004), we infused strips of paper with salt water or sugar water. The bitterness rating of the PTC strip had a significant positive linear relationship with ratings of both the intensity of
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Jioe, Irvan Prawira Julius, and 尤澤森. "Factors Affecting the Bitterness Taste in Papaya Fruits and Papaya Milk." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54390809455967191890.

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博士<br>國立中興大學<br>園藝學系所<br>104<br>‘Tai-Nong No. 2’Carica papaya L.is one of the important papaya cultivars in Taiwan which occupies around 90% of the total planted area. In spite of being eaten as fresh fruit or juice; immature fruits, leaves and flowers can also be eaten as vegetables. Furthermore, papaya latex can also be used as tenderizer and additive for beer brewing. However, ‘Tai-Nong No. 2’ papaya may taste bitter during the cool seasons or when mixed with milk. Therefore, the purpose of this study is to investigate the bitter taste in papaya fruit in different harvest seasons, maturity,
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Książki na temat "Bitterness (taste)"

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Sales, Edgar Samuel Morales. El sabor agrio en la cultura mazahua. Toluca: Instituto Mexiquense de Cultura, 2000.

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A taste of bitterness: The political economy of tea plantations in Sri Lanka. Amsterdam: Free University Press, 1986.

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Journée d'études L'amer dans la littérature (2007 Pau, France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.

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Journée d'études L'amer dans la littérature (2007 Pau, France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.

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Journée, d'études L'amer dans la littérature (2007 Pau France). De l'amer: Actes de la Journée d'études L'amer dans la littérature (Pau, 26 janvier 2007). Biarritz: Atlantica, 2008.

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Helene, Pensacola. The Sweet Taste of Bitterness. AuthorHouse, 2005.

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L, Rouseff Russell, ed. Bitterness in foods and beverages. Amsterdam: Elsevier, 1990.

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photographer, Anderson Ed (photographer), ed. Amaro: The spirited world of bittersweet, herbal liqueurs with cocktails, recipes and formulas. Ten Speed Press, 2016.

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Michael, Roy Glenn, ed. Modifying bitterness: Mechanism, ingredients, and applications. Lancaster, Pa: Technomic Publishing Company, 1997.

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McLagan, Jennifer. Bitter: A Taste of the World's Most Dangerous Flavour. Quarto Publishing Group UK, 2015.

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Części książek na temat "Bitterness (taste)"

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Upadhyaya, Jasbir, Nisha Singh, Raj Bhullar, and Prashen Chelikani. "Biochemistry of Human Bitter Taste Receptors." In Bitterness, 1–20. Hoboken, New Jersey: John Wiley & Sons, Inc., 2017. http://dx.doi.org/10.1002/9781118590263.ch1.

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Michikawa, Kyoko, and Shoji Konosu. "Sensory Identification of Effective Components for Masking Bitterness of Arginine in Synthetic Extract of Scallop." In Olfaction and Taste XI, 278. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_106.

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"Good Taste is Required." In The Chemical Story of Olive Oil: From Grove to Table, 196–230. The Royal Society of Chemistry, 2017. http://dx.doi.org/10.1039/9781782628569-00196.

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The bottom line for olive oil is how it tastes. We present an overview of the tasting process and explain how the human sensory apparatus interacts with the chemicals in the oil. Phenolic compounds that give rise to the bitterness and the oleocanthol that gives rise to the “burn” are featured here.
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James, Henry. "Chapter XVIII." In The Spoils of Poynton. Oxford University Press, 2008. http://dx.doi.org/10.1093/owc/9780199552481.003.0018.

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Fleda was slow to take in the announcement, but when she had done so she felt it to be more than her cup of bitterness would hold. Her bitterness was her anxiety, the taste of which suddenly sickened her. What had she on the...
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Cubero-Castillo, Elba, and Ann Noble. "Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity." In Genetic Variation in Taste Sensitivity. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433.ch5.

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"Relationship of 6-n-Propylthiouracil Status to Bitterness Sensitivity." In Genetic Variation in Taste Sensitivity, 104–15. CRC Press, 2004. http://dx.doi.org/10.1201/9780203023433-10.

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"Flavours." In Food: The Chemistry of its Components, 300–355. 6th ed. The Royal Society of Chemistry, 2015. http://dx.doi.org/10.1039/bk9781849738804-00300.

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Flavour is regarded as the aggregate of taste and aroma, the former a property of aqueous solutions mostly detected by the taste buds of the tongue, the latter a property of volatile substances detected by receptor cells in the nose. Seven basic tastes are recognised, providing the consumer with an initial view of a foods' nutritional or toxic potential – sweetness: sugars (i.e. energy); bitterness, pungency, astringency and pungency; toxicity (e.g. alkaloids); saltiness: Na+ concentration; sourness: H+ microbial activity; umami: protein. In many of these tastes the molecular determinants and/or the links to the nervous system are now understood. The flavour enhancing properties of MSG are related to the umami taste. The numbers of different food volatiles and the range of their aromas are not readily classified. They are particularly associated with fruit, herbs and spices. The characteristic pungencies of certain vegetables (brassicas and onions etc.) that arise from enzyme action in damaged tissues are particularly interesting. The problems of off-flavours taints and the use, including regulation, of synthetic flavourings and their regulation are also important aspects of food chemistry. The chapter concludes with a list of specialist books and review articles for further study.
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Driessen, Miriam. "Preserving Purity." In Tales of Hope, Tastes of Bitterness, 45–64. Hong Kong University Press, 2019. http://dx.doi.org/10.5790/hongkong/9789888528042.003.0003.

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The bitter taste experienced by Chinese road builders arises not only from the challenges they face in their encounters with Ethiopians, but also from a chasm between a dominant rhetoric of unity and solidarity, and an underlying concern with the reality of social divisions. Straddling ethnic boundaries by sharing food with Ethiopians and gaining fluency in Amharic, some Chinese foremen threaten to close the distance to the other and, by extension, the boundaries between the knowledgeable and the ignorant, and the managers and the managed. The preservation of purity plays a central role in Chinese engagement with the other. Indeed, self-control is a prerequisite for the control of Ethiopian others. The disciplining of Chinese colleagues through the cultivation of restraint and reticence is closely linked to the project of disciplining Ethiopian laborers.
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Driessen, Miriam. "Introduction." In Tales of Hope, Tastes of Bitterness, 1–27. Hong Kong University Press, 2019. http://dx.doi.org/10.5790/hongkong/9789888528042.003.0001.

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Exploring the everyday encounters between Chinese managers and Ethiopian laborers on the construction site in Tigray, this chapter challenges depictions of Chinese engagement with Africa as a model imposed on a practice. Chinese workers’ initial expectations of life and work in Ethiopia stand in contrast to the difficulties they face on the ground. Puzzled by the apparent ingratitude of Ethiopians, their lack of cooperation, and, worse, their repeated attempts to sabotage the building work, Chinese road builders are left disenchanted. Firm hopes of helping Ethiopians develop are offset by the bitter taste they experience in the face of repeated pushbacks, not only on the building site but also in the courtroom. Unraveling the intricacies of Chinese-led development in Ethiopia, this chapter discusses internal divisions in the Chinese community, road builders’ vain efforts to fashion Ethiopian laborers, and Chinese narratives of bitterness that address their own perceived lack of agency.
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Terashita, Keijiro, and Osamu Wakabayashi. "Quality Engineering Approach to Bitterness-Masked Formulations and Establishment of Bitterness Masking Evaluation System Using Taste-Sensing System." In Biochemical Sensors, 231–49. Pan Stanford, 2013. http://dx.doi.org/10.1201/b15650-18.

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Streszczenia konferencji na temat "Bitterness (taste)"

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Norman, Seth I., and Dan A. Kimball. "A Commercial Citrus Debittering System." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3601.

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Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous ope
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Raporty organizacyjne na temat "Bitterness (taste)"

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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 a
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