Sweeteners : discovery, molecular design, and chemoreception /

Contains the latest theories on the molecular basis of taste and interactions with the taste receptor transduction in the taste bud, along with models of a systematic approach of ways to find both natural and synthetic sweetners. Anyone interested in amino acid structures of protein sweetners, on the effects of various side chain substitutions on a variety of types of sweeteners, and on a systematic study of concentration and sweetness response of many known sweeteners will want to consult this book. The various scientific studies presented are followed by summary chapters on regulatory issues and on the future of synthetic sweeteners. Like most books in this series, the authors of the papers are key players in their fields. A must for those with a need to have great chemical detail about sweeteners. Recommended for an in-depth look at sweeteners, both old and new. -J. M. Jones, The College of St. Catherine