Product Description: 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...read more

Product Description: This text presents our current progress in the understanding of the chemistry and physiology of various categories of food colorants. It includes reviews of the chemistry and physiology of food colorants, carotenoids, anthocyanins and the oxidative transformation of tea catechins...read more (view table of contents, read Amazon.com's description)