Title Page -- Copyright Page -- Contents -- Contributors -- Preface -- Chapter 1 Introduction -- Why Read a Chapter? Why Read a Part? Why Read the Book? -- Part I Understanding Product Development in Today's Food Industry -- Chapter 2 How did the Food Industry Get (From There) to Here? -- Turn...

Title Page -- Copyright -- Table of Contents -- List of Contributors -- Preface -- Section I: The Biology of Bitterness Perception -- Chapter 1: Biochemistry of Human Bitter Taste Receptors -- 1.1 Introduction -- 1.2 Bitter Taste Receptors: T2Rs -- 1.3 T2R Signal Transduction -- 1.4 Bitter Taste...

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the...

Consumers purchase organic meats for what they perceive as superior taste, better nutritional value, long-term health benefits, or enhanced product freshness. Many consumers also believe organic meat is safer than conventional, perhaps containing lesser amounts of pesticides or foodborne human...