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Original Articles

Modifying Bitterness in Functional Food Systems

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Pages 464-481 | Published online: 07 Feb 2013

Keep up to date with the latest research on this topic with citation updates for this article.

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Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu & David Julian McClements. (2023) Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Critical Reviews in Food Science and Nutrition 63:23, pages 6423-6444.
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Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata & Marise A. R. Pollonio. (2023) Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. Food Reviews International 39:4, pages 2183-2202.
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Chia Miang Khor, Wai Kiong Ng, Parijat Kanaujia, Kok Ping Chan & Yuancai Dong. (2017) Hot-melt extrusion microencapsulation of quercetin for taste-masking. Journal of Microencapsulation 34:1, pages 29-37.
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Articles from other publishers (53)

Jackson Williams, Andrew J. McKune & Nenad Naumovski. (2023) Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements. Applied Sciences 13:21, pages 11945.
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Ji Wang, Xu-Hui Huang, Yu-Ying Zhang, Shengjie Li, Xiuping Dong & Lei Qin. (2023) Effect of sodium salt on meat products and reduction sodium strategies — A review. Meat Science 205, pages 109296.
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Wei Dong, Xinran Dai, Yintao Jia, Siting Ye, Caihong Shen, Miao Liu, Feng Lin, Xiaotao Sun, Yanfei Xiong & Bo Deng. (2023) Association between Baijiu chemistry and taste change: Constituents, sensory properties, and analytical approaches. Food Chemistry, pages 137826.
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Hui Lu, Jin Wang, Meigui Huang, Mehraj Ahmad, Lixia Cong, Mengwei Tian, Qingling Wang, Ruifeng Ying & Chen Tan. (2023) Bitterness-masking assessment of luteolin encapsulated in whey protein isolate-coated liposomes. Food & Function 14:7, pages 3230-3241.
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James Cheon, Fatemah Haji, Jiyoo Baek, Qi Wang & Kam C. Tam. (2023) Pickering emulsions for functional food systems. Journal of Agriculture and Food Research 11, pages 100510.
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Lindsey C. Szymczak. 2023. Microencapsulation in the Food Industry. Microencapsulation in the Food Industry 555 562 .
Gugu Shila Mabizela, Brigitte von Pressentin du Preez, Chantelle Human, Magdalena Muller, Dalene de Beer, Marieta van der Rijst, Martha Margaretha Slabbert, Cecilia Bester & Elizabeth Joubert. (2022) A balancing act – Optimising harvest season of Cyclopia genistoides (honeybush tea) for enhanced phenolic content and acceptable sensory profile. Journal of Food Composition and Analysis 110, pages 104583.
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Shirly Lara Perez, Daniel Jose Chianfrone, Vanderlei Salvador Bagnato & Kate Cristina Blanco. (2022) Optical technologies for antibacterial control of fresh meat on display. LWT 160, pages 113213.
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Alan P. McClure, Helene Hopfer & Ingolf U. Grün. (2022) Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics. Current Research in Food Science 5, pages 167-174.
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Urjita Sheth, A. Sankaranarayanan & Ramalingam Srinivasan. 2022. Advances in Dairy Microbial Products. Advances in Dairy Microbial Products 247 270 .
Pavle Jovanov, Marijana Sakač, Mihaela Jurdana, Zala Jenko Pražnikar, Saša Kenig, Miroslav Hadnađev, Tadeja Jakus, Ana Petelin, Dubravka Škrobot & Aleksandar Marić. (2021) High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study. Foods 10:11, pages 2628.
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Chengran Guan, Yuan Yuan, Wenjuan Zhang, Xiangli Ding, Chenchen Zhang, Dawei Chen, Maolin Lu, Ruixia Gu & Xia Chen. (2021) Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation. Bioscience, Biotechnology, and Biochemistry 85:11, pages 2300-2310.
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Jiali Huang, Yu‐Jing Lu, Chenglong Guo, Shanshan Zuo, Jin‐Lin Zhou, Wing‐Leung Wong & Baohua Huang. (2021) The study of citrus‐derived flavonoids as effective bitter taste inhibitors. Journal of the Science of Food and Agriculture 101:12, pages 5163-5171.
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Hanna Manninen, Mari Sandell, Saila Mattila, Anu Hopia & Timo Laaksonen. (2021) Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose. Journal of Food Science 86:5, pages 1928-1935.
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Y. K. Kiki Chan, G. Gurumeenakshi, N. Varadharaju, Yu-Ling Cheng & Levente L. Diosady. (2020) Debittering Moringa oleifera (Lam.) Leaves in Fortified South Indian Instant Soup. Chemosensory Perception 14:1, pages 11-18.
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Sui Kiat Chang, Yueming Jiang & Bao Yang. (2021) An update of prenylated phenolics: Food sources, chemistry and health benefits. Trends in Food Science & Technology 108, pages 197-213.
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Danielle Andrews, Smita Salunke, Anne Cram, Joanne Bennett, Robert S. Ives, Abdul W. Basit & Catherine Tuleu. (2021) Bitter-blockers as a taste masking strategy: A systematic review towards their utility in pharmaceuticals. European Journal of Pharmaceutics and Biopharmaceutics 158, pages 35-51.
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Swati Pund, Amita Joshi & Rinti Banerjee. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies 546 564 .
Merve Yavuz-Düzgün, Benjamin Zeeb, Johannes Dreher, Beraat Özçelik & Jochen Weiss. (2020) The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates. Food Biophysics 15:3, pages 376-385.
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Maria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, Antonella Pagliaro, Rosaria Bognanni, Salvatore Scandurra, Nino Virzì, Carla Gentile & Massimo Palumbo. (2020) Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread. Foods 9:6, pages 764.
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Wafa Dridi & Nicolas Bordenave. (2020) Pine Bark Phenolic Extracts, Current Uses, and Potential Food Applications: A Review. Current Pharmaceutical Design 26:16, pages 1866-1879.
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N.J. Astrini, T. Rakhmawati, S. Sumaedi & I.G.M.Y. Bakti. (2020) Identifying objective quality attributes of functional foods. Quality Assurance and Safety of Crops & Foods 12:2, pages 24-39.
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Zhanmei Jiang, Tianqi Li, Ling Ma, Wei Chen, Haiying Yu, Qayum Abdul, Juncai Hou & Bo Tian. (2020) Comparison of interaction between three similar chalconoids and α-lactalbumin: Impact on structure and functionality of α-lactalbumin. Food Research International 131, pages 109006.
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Yi Luo, Linghua Kong, Ruiqi Xue, Wu Wang & Xiaole Xia. (2020) Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors. Trends in Food Science & Technology 96, pages 222-232.
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Patricio Atanes & Shanta J. Persaud. 2020. GPCRs. GPCRs 367 391 .
Marie-Chantal Canivenc-Lavier, Fabrice Neiers & Loïc Briand. (2019) Plant polyphenols, chemoreception, taste receptors and taste management. Current Opinion in Clinical Nutrition & Metabolic Care 22:6, pages 472-478.
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A. De Toffoli, E. Monteleone, G. Bucalossi, G. Veneziani, G. Fia, M. Servili, B. Zanoni, E. Pagliarini, T. Gallina Toschi & C. Dinnella. (2019) Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition. Food Research International 119, pages 236-243.
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Andries Gous, Valérie Almli, Vinet Coetzee & Henrietta de Kock. (2019) Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer. Nutrients 11:2, pages 464.
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Amna Sahar, Ubaid ur Rahman, Anum Ishaq, Muhammad Shahid Munir & Rana Muhammad Aadil. 2019. Sports and Energy Drinks. Sports and Energy Drinks 399 439 .
Onur Guneser, Muge Isleten Hosoglu, Buket Aydeniz Guneser & Yonca Karagul Yuceer. 2019. Milk-Based Beverages. Milk-Based Beverages 1 37 .
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Wenxue Chen, Jianzhong Zhu, Hui Niu, Yizhe Song, Weimin Zhang, Haiming Chen & Weijun Chen. (2018) Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus . International Journal of Food Engineering 14:11-12.
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L. León Bianchi, M.V. Galmarini, D. García-Burgos & M.C. Zamora. (2018) Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index. Food Research International 109, pages 606-613.
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Alyssa J. Bakke, Cody A. Stubbs, Elliott H. McDowell, Kameron J. Moding, Susan L. Johnson & John E. Hayes. (2018) Mary Poppins was right: Adding small amounts of sugar or salt reduces the bitterness of vegetables. Appetite 126, pages 90-101.
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Wenjuan Yang, Keyan Zhou, Yue Zhou, Yuqian An, Tingting Hu, Jing Lu, Shichao Huang & Gang Pei. (2018) Naringin Dihydrochalcone Ameliorates Cognitive Deficits and Neuropathology in APP/PS1 Transgenic Mice. Frontiers in Aging Neuroscience 10.
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Erin Goldberg, Jennifer Grant, Michel Aliani & Michael N. A. Eskin. 2017. Bitterness. Bitterness 209 237 .
Nicole J. Gaudette & Zeb Pietrasik. (2017) The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent. Journal of Sensory Studies 32:1, pages e12247.
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R. Siti Rashima, M. Maizura, W. M. Kang, A. Fazilah & L. X. Tan. (2016) Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice. Journal of Food Science and Technology 54:1, pages 228-235.
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Gary J. Pickering, Sarah Lucas & Nicole J. Gaudette. (2016) Variation in orosensation and liking of sampled foods with thermal tasting phenotype. Flavour 5:1.
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Isabelle M.E. Lacroix & Eunice C.Y. Li-Chan. (2016) Food-derived dipeptidyl-peptidase IV inhibitors as a potential approach for glycemic regulation – Current knowledge and future research considerations. Trends in Food Science & Technology 54, pages 1-16.
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S.C. Hutchings, M. O’Sullivan, J.C. Jacquier & D. O’Riordan. (2016) The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels. Food Quality and Preference 50, pages 157-162.
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Gary J. Pickering & Catherine E. Klodnicki. (2016) Does Liking and Orosensation Intensity Elicited by Sampled Foods Vary with Thermal Tasting?. Chemosensory Perception 9:2, pages 47-55.
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Nicole J. Gaudette, Jeannine F. Delwiche & Gary J. Pickering. (2015) The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception. Chemosensory Perception 9:1, pages 1-7.
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Ronan Symoneaux, Hugues Guichard, Jean-Michel Le Qu?r?Alain Baron & Sylvie Chollet. (2015) Could cider aroma modify cider mouthfeel properties?. Food Quality and Preference 45, pages 11-17.
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Zeb Pietrasik & Nicole J Gaudette. (2015) The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages. Journal of the Science of Food and Agriculture 95:9, pages 1845-1851.
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David Garcia-Burgos & Mar?a Clara Zamora. (2015) Exploring the hedonic and incentive properties in preferences for bitter foods via self-reports, facial expressions and instrumental behaviours. Food Quality and Preference 39, pages 73-81.
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John N. Coupland & John E. Hayes. (2014) Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals. Pharmaceutical Research 31:11, pages 2921-2939.
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Ciarán Fitzgerald, Eimear Gallagher, Linda Doran, Mark Auty, José Prieto & Maria Hayes. (2014) Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate. LWT - Food Science and Technology 56:2, pages 398-405.
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