Flavour and Consumer Perception of Food Proteins
Zhao, Jing (San Diego State University, USA) / Liu, Changqi (San Diego State University, USA)
Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flav...