Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

Food and Bioprocess Technology

Volumn 6, Issue 3, 2013, Pages 607-627

  Sun Waterhouse, Dongxiao ^a   Wadhwa, Sandhya S ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bitter; Encapsulation; Food formulation; Industry relevant; Processing; Taste

Indexed keywords

BIOCHEMISTRY; ENCAPSULATION; HEALTH; NUTRIENTS; PROCESSING;

BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; BITTER; DISEASE PREVENTION; FOOD APPLICATIONS; HEALTH BENEFITS; SENSORY ATTRIBUTES; TASTE;

FUNCTIONAL FOOD;

EID: 84874107513     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0829-2     Document Type: Review

References (273)

1. Al-Omran, M. F., Al-Suwayeh, S. A., El-Helw, A. M., & Saleh, S. I. (2002). Taste masking of diclofenac sodium using microencapsulation. Journal of Microencapsulation, 19(1), 45-52.
2. Alper, N., & Acar, J. (2004). Removal of phenolic compounds in pomegranate juice using ultrafiltration and laccase-ultrafiltration combinations. Nahrung, 48, 184-187.
3. Appelgren, C., & Eskilson, C. (1990). A novel method for the granulation and coating of pharmacologically active substances. Drug Development and Industrial Pharmacy, 16, 2345-2351.
4. Arts, I. C. W., & Hollman, P. C. H. (2005). Polyphenols and disease risk in epidemiologic studies. American Journal of Clinical Nutrition, 81(1), 317S-325S.
5. Axten, L. G., Wohlers, M. W., & Wegrzyn, T. (2008). Using phytochemicals to enhance health benefits of milk: Impact of polyphenols on flavor profile. Journal of Food Science, 73(6), H122-H126.
6. Ayenew, Z., Puri, V., Kumar, L., & Bansal, A. K. (2009). Trends in pharmaceutical taste masking technologies: A patent review. Recent Patents on Drug Delivery & Formulation, 3, 26-39.
7. Ayya, N., & Lawless, H. T. (1992). Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures. Chemical Senses, 17, 245-259.
8. Bachmanov, A., Tordoff, M., & Beauchamp, G. (2001). Sweetener preference of C57BL/6ByJ and 129P3/J mice. Chemical Senses, 26, 905-913.
9. Badetti, R. (2000). ATP Avant Garde Technologies: WO 00/56281.
10. Bae, E. K., & Lee, S. J. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation, 25(8), 549-560.
11. Baker, R. A., & Wicker, L. (1996). Current and potential applications of enzyme infusion in the food industry. Trends in Food Science & Technology, 7, 279-284.
12. Behrens, M., & Meyerhof, W. (2006). Bitter taste receptors and human bitter taste perception. Cellular and Molecular Life Sciences, 63(13), 1501-1509.
13. Belitz, H.-D., & Wieser, H. (1985). Bitter compounds: Occurrence and structure-activity relationships. Food Reviews International, 1(2), 271-354.
14. Bennick, A. (2002). Interaction of plant biopolyphenols with salivary proteins. Critical Reviews in Oral Biology and Medicine, 13(2), 184-196.
15. Binello, A., Cravotto, G., Nano, G. M., & Spagliardi, P. (2004). Synthesis fo chitosan-cyclodextrin adducts and evaluation of their bittermasking properties. Flavour Fragrance Journal, 19, 394-400.
16. Blasé, C. M., & Shah, M. N. (1993). Taste masked pharmaceutical suspensions for pharmaceutical actives. European Patent EP0556057; August 18.
17. Borneman, Z. V., Gökmen, V., & Nijhuis, H. H. (2001). Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process. Separation and Purification Technology, 22-23, 53-61.
18. Boyer, J., & Liu, R. H. (2004). Apple phytochemicals and their health benefits. Nutrition Journal, 3(5), 1-15.
19. Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews, 56(11), 317-333.
20. Breslin, P. A. S. (1996). Interactions among salty, sour and bitter compounds. Trends in Food Science & Technology, 7, 390-399.
21. Breslin, P. A. S., & Beauchamp, G. K. (1995). Suppression of bitterness by sodium: Variation among bitter taste stimuli. Chemical Senses, 20, 609-623.
22. Brockhoff, A., Behrens, M., Roudnitzky, N., Appendino, G., Avonto, C., & Meyerhof, W. (2011). Receptor agonism and antagonism of dietary bitter compounds. Journal of Neuroscience, 31(41), 14775-14782.
23. Bujas, Z. (1934). Quelques Remarques sur le Contraste et I'lnhibition à la Suite d'Excitations Gustatives Simultanées'. Comptes Rendus des Seances de la Societe de Biologie et de ses Filiales (Paris), 116, 1304-1306.
24. Burde, R., Dippel, E., & Seifert, R. (2006). Receptor-independent G protein activation may account for the stimulatory effects of first-generation H1-receptor antagonists in HL-60 cells, basophils, and mast cells. Biochemical Pharmocology, 51, 125-131.
25. Butz, P., Fernandez Garcia, A., Lindauer, R., Dieterich, S., Bognar, A., & Tauscher, B. (2003). Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering, 56, 233-236.
26. Calton, G. J., & Wood, L. L. (2002). Modifying undesirable tastes. US 2002 187, 180.
27. Carlson, D. G., Daxenbichler, M. E., VanEtten, C. H., Kwolek, W. F., & Williams, P. H. (1987). Glucosinolates in crucifer vegetables: Broccoli, Brussels sprouts, cauliflower, collards, kale, mustard greens, and kohlrabi. Journal of the American Society for Horticultural Science, 112, 173-8.
28. Çeviker, Z., & Ünal, M. Ü. (2005). Debittering of grapefruit juice with naringinase. GIDA, 30(5), 303-308.
29. Challa, R., Ahuja, A., Ali, J., & Khar R. K. (2005). Cyclodextrin in drug delivery, AAPS pharmSciTech, Jan 26.
30. Challa, R., Ahuja, A., Ali, J., & Khar, R. K. (2005b). Cyclodextrin in drug delivery. AAPS PharmSciTech, 6(2), E329-57.
31. Chandler, B. V., Kefford, J. F., & Ziemelis, G. (1968). Removal of limonin from bitter orange juice. Journal of the Science of Food and Agriculture, 19, 83-86.
32. Chandrashekar, J., Mueller, K. L., Hoon, M. A., Adler, E., Feng, L., Guo, W., Zuker, C. S., & Ryba, N. J. (2000). T2Rs function as bitter taste receptors. Cell, 100, 703-711.
33. Chandrashekar, J., Hoon, M. A., Ryba, N. J. P., & Zuker, C. S. (2006). The receptors and cells for mammalian taste. Nature, 444(7117), 288-294.
34. Chango, A., Villaume, C., Bau, H. M., Nicolas, J. P., & Mejean, L. (1993). Debittering of lupin (Lupinus luteus L) protein by calcium alginate and nutritional evaluation. Journal of the Science of Food and Agriculture, 63, 195-200.
35. Charlton, A. J., Baxter, N. J., Lokman Khan, M., Moir, A. J. G., Haslam, E., Davies, A. P., & Williamson, M. P. (2002). Polyphenol/peptide binding and precipitation. Journal of Agricultural and Food Chemistry, 50, 1593-1601.
36. Chase, G. D., Gennaro, A. R., & Gibson, M. R. (1980). Pharmaceutical necessities. In Remington's pharmaceutial sciences (16th ed., pp. 1229-31). Pennsylvania: Mackpublishing Company.
37. Chaudhari, N., & Roper, S. D. (2010). The cell biology of taste. The Journal of Cell Biology, 190(3), 285-296.
38. Chen, Q.-Y., Alarcon, S., Tharp, A., Ahmed, O. M., Estrella, N. L., Greene, T. A., Rucker, J., & Breslin, P. A. S. (2009). Perceptual variation in umami taste and polymorphisms in TAS1R taste receptor genes. American Journal of Clinical Nutrition, 90(suppl), 1S-10S.
39. Chien, M., Haeusler, A., & van Leersum, H. (2002). Taste modifiers comprising a chlorogenic acid. WO, 100, 192.
40. Chiou, D., & Langrish, T. A. G. (2007). Development and characterisation of novel nutraceuticals with spray drying technology. Journal of Food Engineering, 82(1), 84-91.
41. Ciafardini, G., Marsilio, V., Lanza, B., & Pozzi, N. (1994). Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation. Applied and Environmental Microbiology, 60(11), 4142-4147.
42. Cooper, R. M. (1959). The effect of age on taste sensitivity. The Journals of Gerontology, 14(1), 56-58.
43. Davis, J. D. (2000). Drug Cosmet. India: Encyclopedia of pharmaceutical technology. vol. II 1-5.
44. Delcour, J. A., Vandenberghe, M. M., Corten, P. F., & Dondeyne, P. (1984). Flavor thresholds of polyphenolics in water. American Journal of Enology and Viticulture, 35, 134-6.
45. Delwiche, J. F., Buletic, Z., & Breslin, P. A. (2001). Covariation in individuals' sensitivities to bitter compounds: Evidence supporting multiple receptor/transduction mechanisms. Perception & Psychophysics, 63, 761-776.
46. Doerr, T., Hausmanns, S., Kowalczyk, J., Becker, M., & Killeit, U. (2007). Formulation for masking bitterness, especially in tea extracts, comprising a polyphenol-containing composition and isomaltulose. WO, 59, 953. in German.
47. Drewnowski, A., & Gomez-Carneros, C. (2000). Bitter taste, phytonutrients, and the consumer: a review. American Journal of Clinical Nutrition, 72, 1424-1435.
48. Drusch, S., Serfert, Y., Heuvel, A. V. D., & Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39, 807-815.
49. DuBois, G. E., Walters, D. E., & Kellogg, M. S. (1993). Mechanism of human sweet taste and implications for rational sweetener design. In C.-T. Ho & C. H. Manley (Eds.), Flavor measurement (pp. 239-266). Washington, DC: American Chemical Society.
50. Dziezak, J. D. (1988). Microencapsulation and encapsulated ingredients. Food Technology, 42, 36-151.
51. Fahey, J. W., Zhang, Y., & Talalay, P. (1997). Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proceedings of the National Academy of Sciences of the United States of America, 94, 10367-72.
52. Favaro-Trindade, C. S., Santana, A. S., Monterrey-Quintero, E. S., Trindade, M. A., & Netto, F. M. (2010). The use of spray drying technology to reduce bitter taste of casein hydrolysate. Food Hydrocolloids, 24, 336-340.
53. Fenwick, G. R., Griffiths, N. M., & Heaney, R. K. (1983). Bitterness in Brussels sprouts (Brassica oleracea L var gemnifera): the role of glucosinolates and their breakdown products. Journal of the Science of Food and Agriculture, 34, 73-80.
54. Fenwick, G. R., Heaney, R. K., & Mullin, W. J. (1983). Glucosinolates and their breakdown products in food and food plants. CRC Critical Reviews in Food Science and Nutrition, 18, 123-201.
55. Fisher, J. F., & Wheaton, T. A. (1976). A high-pressure liquid chromatography method for the resolution and quantitation of naringin and naringenin rutinoside in grapefruit juice. Journal of Agriculture and Food Chemistry, 24, 898-899.
56. Frank, R. A., Mize, S. J. S., & Carter, R. (1989). An assessment of binary mixture interactions for nine sweeteners. Chemical Senses, 14, 621-632.
57. Fujian Nanhai Food Co. Ltd. (2009). A method for preparing debitterized honey pomelo dietary fibre. China Patent 101390596A: March 25, 2009.
58. Fujii, K., & Yasuda, A. (2006). Improving of food taste by adding gluconic acid metal salts. JP 2006 006, 251 (in Japanese).
59. Fujita, H., & Kuroki, A. (2004). Pharmaceutical formulations comprising sodium laurylsulfate as bitterness masking agent. EP 1, 452, 177.
60. Fujita, N., Kitamura, K., Nakamura, H., Yoshida, Y., & Higashiguchi, S. (2007). Taste improvement of foods and beverages containing cocoa mass, cocoa cake, or cocoa powder by adding gammaaminobutyric acid (GABA), and taste improved foods and beverages. JP 2007 006, 853 (in Japanese).
61. Fuller, W., & Kurtz, R. J. (1997). Edible composition with modified taste containing e. g. benzoic acid derivative, to eliminate bitter or acidic taste of e. g. potassium chloride, sweeteners or beverages. US 5, 637, 618.
62. Gatfield, I. L. (1988). Production of flavor and aroma compounds by biotechnology. Food Technology, 42(10), 111-169.
63. Gedam, S. S., & Tapar, K. K. (2010). Taste masking and characterization of diphenhydramine hydrochloride by spray drying technique. International Journal of Pharmaceutical Research, 1(12). article-3.
64. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40(9), 1107-1121.
65. Ghosh, D., Zhang, J., Adaim, A., Parkar, S., & Skinner, M. A. (2007). Potential health benefits of berries: From antioxidant to anti-neurodegenerative effects. Proceedings of the 3rd Biennial Meeting of the Society for Free Radical Research - Asia & 6th Annual Meeting of the Society for Free Radical Research - India, 57-63.
66. Gilbertson, T. A., Damak, S., & Margolskee, R. F. (2000). The molecular physiology of taste transduction. Current Opinion in Neurobiology, 10, 519-527.
67. Given, P. S. (2009). Encapsulation of flavors in emulsions for beverages. Current Opinion in Colloid & Interface Science, 14(1), 43-47.
68. Go, Y., Satta, Y., Takenaka, O., & Takahata, N. (2005). Lineage specific loss of function of bitter taste receptor genes in humans and nonhuman primates. Genetics, 170, 313-326.
69. Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology, 15, 330-347.
70. Griffith, F. P. (1969). Process for reactivating polyamides resin used in bebittering citrus juice. US Patent 3463763.
71. Guadagni, D. G., Horowitz, R. M., Gentili, B., & Maier, V. P. (1979). Method of reducing bitter and off-after-taste. US 4, 154, 862.
72. Hane, H., & Kenmasa G. Jpn. Kokai JP 8902552, 1989 (CA: 110: 191267).
73. Hayashi, N., Ujihara, T., & Kohata, K. (2005). Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Bioscience, Biotechnology, and Biochemistry, 69(7), 1306-1310.
74. Heaney, R. K., & Fenwick, G. R. (1980a). Glucosinalates in Brassicca vegetables. Analysis of 22 varieties of Brussels sprout (Brassica oleracea var. gemmifera). Journal of the Science of Food and Agriculture, 31, 785-93.
75. Heaney, R. K., & Fenwick, G. R. (1980b). The analysis of glucosinolates in Brassica species using gas chromatography: Direct determination of the thiocyanate ion precursors, glucobrassicin and neoglucobrassicin. Journal of the Science of Food and Agriculture, 31, 593-599.
76. Heaney, R. K., Spinks, E. A., & Fenwick, G. R. (1983). The glucosinolate content of Brussels sprouts: Factors affecting their relative abundance. Z Pflanzenzuchtg, 91, 219-226.
77. Heidebach, T., Fo{double acute}rst, P., & Kulozik, U. (2009). Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids, 23, 1670-1677.
78. Heinonen, M. (2007). Antioxidant activity and antimicrobial effect of berry phenolics-A Finnish perspective. Molecular Nutrition & Food Research, 51, 684-691.
79. Hernandez, E., Couture, R., Rouseff, R., Chen, C. S., & Barros, S. (1992). Evaluation of ultrafiltration and adsorption to debitter grapefruit juice and grapefruit juice pulp wash. Journal of Food Science, 57(3), 664-666.
80. Hernandez, E., Chen, C. S., Shaw, P. E., Carter, R. D., & Barros, S. (1992). Ultrafiltration of orange juice: effect on soluble solids, suspended solids, and aroma. Journal of Agriculture and Food Chemistry, 40(6), 986-988.
81. Hoon, M. A., Northup, J. K., Margolskee, R. F., & Ryba, N. J. P. (1995). Functional expression of the taste specific G-protein, alpha-gustducin. Biochemistry Journal, 309, 629-636.
82. Houška, M., Strohalm, J., Kocurová, K., Totušek, J., Lefnerová, D., Tříska, J., Vrchotová, N., Fiedrleová, V., Holasova, M., Gabrovská, D., & Paulíčková, I. (2006). High pressure and foods-Fruit/vegetable juices. Journal of Food Engineering, 77(3), 386-398.
83. Huang, A. L. (2006). The cells and logic for mammalian sour taste detection. Nature, 442, 934-938.
84. Huang, X. J., Chen, R. C. (2010). Pomelo fruit tea and manufacturing method thereof. China Patent 101828615A: September 15.
85. Indow, T. (1969). An application of the T scale of taste: Interaction among the four qualities of taste. Perception & Psychophysics, 5, 347-351.
86. Jaeger, S. R., Axten, L. G., Wohlers, M. W., & Sun-Waterhouse, D. (2009). Polyphenol-rich beverages: insights from sensory and consumer science. Journal of the Science of Food and Agriculture, 89(14), 2356-2363.
87. Jain, M., Pareek, A., Bagdi, G., Aahmad, D., & Ahmd, A. (2010). Taste masking methods for bitter drug-A review. International Journal of Pharmacy & Life Sciences, 1(6), 336-339.
88. Jiménez-Martinez, C., Pedrosa, M. M., Muzquiz, M., & Dávila-Ortiz, G. (2004). Elimination of quinolizidine alkaloids, α-galactosides and phenolic compounds from Lupinus campestris seed by aqueous, acid and alkaline treatment. In M. Muzquiz (Ed.), Recent advances of research in antinutritional factors in legume seeds and oilseeds. Proceedings of the fourth International Workshop on Antinutritional Factors in Legume Seeds and Oilseeds. Toledo, Spain, 8-10 March 2004 (pp. 343-346). Wageningen: Wageningen Academic Publishers.
89. Johnson, C., Birch, G. G., & MacDougall, D. B. (1994). The effect of the sweetness inhibitor 2-(4-methoxyphenoxy)propanoic acid (sodium salt) (Na-PMP) on the taste of bitter stimuli. Chemical Senses, 19, 349-358.
90. Kagawa, M., Shinoda, M., Ikeda, G. (1985). Cyclodextrin in bitterness removal from plant-fungus extract, Jpn. Kokai JP 60192554, (CA: 104: 67818).
91. Kallithraka, S., Bakker, J., & Clifford, M. N. (1998). Evidence that salivary proteins are involved in astringency. Journal of Sensory Studies, 13(1), 29-43.
92. Kamen, J. M., Pilgrim, F. J., Cutman, N. J., & Kroll, B. J. (1961). Interactions of suprathreshold taste stimuli. Journal of Experimental Psychology, 62, 348-356.
93. Kamizono, Y., Matahira, Y. (2007). Chitosan-containing food and drink{pipe}(chitosan-containing food/beverage products). Japan Patent 200711098 2A: May10, 2007.
94. Kamsaka, H., Nishimura, T., Too, K., Kuriki, T., Okada, S., Sakamoto, R., Kimura, T., & Uotso, N. (2002). Beverages containing phosphorylated oligosaccharides for taste improvement. JP 02 253, 164 (in Japanese).
95. Kaning, K., & Kanada, K. (1997). Application of gel formation for taste masking. Chemical and Pharmaceutical Bulletin, 45, 1063-1068.
96. Katsurgi, Y., & Yasumasu, T. (1996). Lipoprotein that selectively inhibits taste nerve responses to bitter substances. Brain Research, 713, 240-245.
97. Keast, R. S. J. (2003). The effect of zinc on human taste perception. Journal of Food Science, 68(5), 1871-1877.
98. Keast, R. S. J., & Breslin, P. A. S. (2001). Beauchamp, G. K. Suppression of bitterness using sodium salts. Chimia, 55, 441-447.
99. Keast, R. S. J., Canty, T. M., & Breslin, P. A. S. (2004). The influence of sodium salts on binary mixtures of bitter-tasting compounds. Chemical Senses, 29(5), 431-439.
100. Kilcast, D., & Clegg, S. (2002). Sensory perception of creaminess and its relationship with food structure. Food Quality and Preference, 13(7-8), 609-623.
101. Kim, U. K., & Drayna, D. (2004). Genetics of individual differences in bitter taste perception: lessons from the PTC gene. Clinical Genetics, 67, 275-280.
102. Kimball, D. A. (1990). The industrial solution to citrus juice bitterness. Perfumer & Flavorist, 15, 41-44.
103. King, C. K., Tan C. T., Scharpf L. G., O'Chat D. P., & Schulman M. (1995). Fluidizing spray chilling system for producing encapsulated materials. US Patent 5525367.
104. Kitagawa, H., Kamei, S., & Kawada, K. (1983). Reduction of acidity in Satsuma mandarin juice with ion exchange resins. Journal of the Japanese Society for Horticultural Science, 52, 189-195.
105. Kiyoshima, A. (2006). Beverage composition{pipe}(drink composition). Japan Patent 2006087337A.
106. Kiyota, M., Maekawa, K., & Murakoso, A. (2008). Method for producing tea extract{pipe}(the manufacturing method of a teas extract). Japan Patent 2008035812A.
107. Koide, S., & Yamaguchi, H. (2005). Polyphenol composition{pipe}(polyphenol composition). Japan Patent 2005124540A.
108. Kokrashvili, Z., Mosinger, B., & Margolskee, R. F. (2009). Taste signalling elements expressed in gut enteroendocrine cells regulate nutrientresponsive secretion of gut hormones. American Journal of Clinical Nutrition, 90, 822S-825S.
109. Konno, A., Miyawaki, M., Toda, J., Wada, T., & Yasumatsu, K. (1982). Bitterness reduction of naringin and limonin by β-cyclodextrin polymer. Agricultural and Biological Chemistry, 46, 2203-2208.
110. Kowa Pharmaceutical Industry Co. (1981). Coating of ibuprofen with cyclodextrin. Jpn. Kokai Japan Patent 56046837, 1981 (CA: 95: 156580).
111. Kurobayashi, Y., Nakai, S., & Kubota, K. (2010). The bitterness improving agent of bitterness containing food/beverage products, and the astringency improving agent of astringency containing food/beverage products. Japan Patent 04562049B1.
112. Kurtz, R. J., & Fuller, W. D. (1997). Flavone taste modifiers. US 5, 703, 053.
113. Kwon, S. S., Nam, Y. S., Lee, J. S., Ku, B. S., Han, S. H., Lee, J. Y., & Chang, I. S. (2002). Preparation and characterisation of coenzyme Q10-loaded PMMA nanoparticles by a new emulsification process based on microfluidisation. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 210, 95-104.
114. Kyodo, K. S. (1986). Non-bitter ganoderma extract powder prodn.-By freeze or spray-drying ganoderma extract contg. beta-cyclodextrin. Jpn. Kokai Japan Patent 86, 69, 729.
115. Lafarge, C., Bard, M. H., Breuvart, A., Doublier, J. L., & Cayot, N. (2008). Influence of the structure of cornstarch dispersions on kinetics of aroma release. Journal of Food Science, 73(2), S104-S109.
116. Lauren, D. R., Smith, W. A., Adaim, A., Cooney, J. M., Wibisono, R., Jensen, D. J., Zhang, Z., & Skinner, M. A. (2009). Chemical composition and in vitro anti-inflammatory activity of apple phenolic extracts and of their sub-fractions. International Journal of Food Sciences and Nutrition, 60(S7), 188-205.
117. Lee, C-H., Scarpellino, R. J., & Murtagh, M. M. (1975). Sweetness inducer. US Patent 3, 924, 017.
118. Lee, J. S., Kim, H. W., Chung, D., & Lee, H. G. (2009). Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: optimization and in vivo antioxidant activity. Food Hydrocolloids, 23(8), 2226-2233.
119. Lencki, R., Neufeld, R., & Spinney, T. (1989). Inventor: Method of producing microspheres. US patent 4 822 534. April 18.
120. Lentle, R. G., & Janssen, P. W. M. (2010). Manipulating digestion with foods designed to change the physical characteristics of digesta. Critical Reviews in Food Science and Nutrition, 50(2), 130-145.
121. Ley, J. P. (2008). Masking bitter taste by molecules. Chemical Perception, 1, 58-77.
122. Ley, J. P., Krammer, G., Reinders, G., Gatfield, I. L., & Bertram, H.-J. (2005). Evaluation of bitter masking flavanones from Herba Santa (Eriodictyon californicum (H. & A.) Torr., Hydrophyllaceae). Journal of Agriculture and Food Chemistry, 53, 6061-6066.
123. Ley, J., Kindel, G., Krammer, G., Hofmann, T., & Rotzoll, N. (2005). Use of gamma-aminobutanoic acid for masking or reducing an unpleasant flavor impression, and preparations containing gammaaminobutanoic acid. World Intellectual Property Organisation Patent, 096, 841.
124. Ley, J. P., Blings, M., Paetz, S., Krammer, G. E., & Bertram, H.-J. (2006). New bitter-masking compounds: Hydroxylated benzoic acid amides of aromatic amines as structural analogues of homoeriodictyol. Journal of Agriculture and Food Chemistry, 54, 8574-8579.
125. Lordache, M., & Jelen, P. (2003). High pressure microfluidization treatment of heat denatured whey proteins for improved functionality. Innovative Food Science and Emerging Technologies, 4(4), 367-376.
126. Maeda, H., Takahashi, Y., Miyake, M., & Ifuku, Y. (1984). Studies on the quality improvement of citrus juices and utilisation of peels with ion exchange resins. 1. Removal of bitterness and reduction of acidity in Hassaku (C. Hassaku Hort. Ex. Tanaka) juice with ion exchange resins and adsorbents. Nippon Shokuhin Kogyo Gakkaishi, 31, 413-420.
127. Maier, V. P., Brewster, L. C., & Hsu, A. C. (1973). Ethylene accelerated limonoids metabolism in citrus fruits: a process for reducing juice bitterness. Journal of Agricultural and Food Chemistry, 21, 490-495.
128. Manlan, M., Mathews, R. F., Rouseff, R. L., Littell, R. C., Marshall, M. R., Moye, H. A., & Texeira, A. A. (1990). Evaluation of the properties of polystyrene divinyl benzene adsorbents for debittering grapefruit juice. Journal of Food Science, 55, 440-445.
129. Margolskee, R. F. (2002). Molecular mechanisms of bitter and sweet taste transduction. Journal of Biological Chemistry, 277(1), 1-4.
130. Marriott, B. M. (2000). Functional foods: an ecologic perspective 1-3. American Journal of Clinical Nutrition, 71, 1728S-1734S.
131. Maruzen Chemical Co. (1983). Control of the bitter taste of Reishi extract by gamma-cyclodextrin. Jpn. Kokai, Japan Patent 58109424.
132. Matsumoto, H., Ito, K., & Yonekura, K. (2005). Improvement of shade ring under the eyes by blackcurrant polyphenol intake. Skin Research, 4, 492-497.
133. Matsumoto, K., Takabayashi, T., & Abe, S. (2006). Flavoring compositions containing quinic acid derivatives and menthol. Japan Patent 104, 229 (in Japanese).
134. Matsuo, R. (2000). Role of saliva in the maintenance of taste sensitivity. Critical Reviews in Oral Biology and Medicine, 11(2), 216-229.
135. Mau, J.-L., Beelman, R. B., & Ziegler, G. R. (1992). I-Octen-3-01 in the cultivated mushroom, Agaricus bisporus. Journal of Food Science, 57, 704-706.
136. Max, M., Shanker, Y., Huang, L., Rong, M., Liu, Z., Campagne, F., Weinstein, H., Damak, S., & Margolskee, R. (2001). Tas1R3, encoding a new candidate taste receptor, is allelic to the sweet responsiveness locus Sac. Nature Genetics, 28, 58-63.
137. McArdle, R. N., & Culver, C. A. (1994). Enzyme infusion: A developing technology. Food Jechnology, 48(11), 85-86, 88-89.
138. McLaughlin, S. K., McKinnon, P. J., & Margolskee, R. F. (1992). Gustducin is a taste-cell-specific G protein closely related to the transducins. Nature, 357, 563-569.
139. Mendes, R. W., & Anaebonam, A. O. (1990). Chewable tablets. In Swarbrick J. & Boylan S. C. (Eds.), Encyclopedia of pharmaceutical technology (Vol. 2, pp. 400-402). New York: Marcel Dekker Inc.
140. Mennella, J. A., Yanina Pepino, M., & Beauchamp, G. K. (2003). Modification of bitter taste in children. Developmental Phychobiology, 43(2), 120-127.
141. Meunier, N., Marion-Poll, F., Rospars, J. P., & Tanimura, T. (2003). Peripheral coding of bitter taste in Drosophila. Journal of Neurobiology, 56, 139-152.
142. Meyerhof, W. (2005). Elucidation of mammalian bitter taste. Reviews of Physiology, Biochemistry and Pharmacology, 154, 37-72.
143. Meyerhof, W., Born, S., Brockhoff, A., & Behrens, M. (2011). Molecular biology of mammalian bitter taste receptors. A review. Flavour and Fragrance Journal, 26, 260-268.
144. Miller, I. J., & Bartoshuk, L. M. (1991). Taste perception, taste bud distribution, and spatial relationships. In: Getchell, T. V., Doty, R. L., Bartoshuk, L. M. & Snow, L. B., (Eds.), Smell and taste in health and disease (pp. 205-233). New York: Raven Press.
145. Mochizuki, Y., & Kumota, S. (2007). Taste improving product for all the comprising beverage, frozen confectionary, dessert, confectionery, daily dish and other processed product. Japan Patent 2007209268A.
146. Mongenot, N., Charrier, S., & Chalier, P. (2000). Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates. Journal of Agricultural and Food Chemistry, 48(3), 861-867.
147. Montmayeur, J.-P., & Matsunami, H. (2002). Receptors for bitter and sweet taste. Current Opinions in Neurobiology, 12(4), 366-371.
148. Montmayeur, J., Liberles, S., Matsunami, H., & Buck, L. (2001). A candidate taste receptor gene near a sweet taste locus. Nature Neuroscience, 4, 492-498.
149. Morais, H. A., Barbosa, C. M. D. S., Delvivo, F. M., Mansur, H. S., De Oliveira, M. C., & Silvestre, M. P. C. (2003). Stability and sensory evaluation of liposomes containing casein hydrolysates. Brazilian Journal of Food Technology, 6, 213-220.
150. Mori, H., Nishioka, M., & Nanjo, F. (2006). Cyclodextrin and cyclofructan for inhibition of bitterness and astringency of foods and beverages. Japan Patent 2006 067, 895 (in Japanese).
151. Mozafari, M. R., Khosravi-Darani, K., Borazan, G. G., Jian, C., Pardakhty, A., & Yurdugul, S. (2008). Encapsulation of food ingredients using nanoliposome technology. International Journal of Food Properties, 11(4), 833-844.
152. Murray, N. (2004). Reduction on the increase. Food Process. May, 21-22.
153. Nabaei-Bidhendi, G., & Bannerjee, N. R. (1990). Convenient synthesis of polyhydroxylated flavonoids. Journal of the Indian Chemical Society, 67, 43-45.
154. Naim, M., Seifert, R., Nürnberg, B., Grünbaum, L., & Schultz, G. (1994). Some taste substances are direct activators of G proteins. Biochemical Journal, 297, 451-454.
155. Nakanishi, T., Okamoto, K., Kitao, Y., & Kumamoto, T. (2005). Use of glucose trisaccharides or their reduction products as unpleasant taste and odor-decreasing components, carbohydrate compositions containing them, and foods containing the compositions. Japan Patent 2005 137, 362 (in Japanese).
156. Nand, K. (1987). Debittering of spent brewer's yeast for food purposes. Die Nahrung, 31(2), 127-131.
157. Nelson, S. L. (1998). Inhibiting undesirable taste in oral compositions by adding a phosphorylated amino acid. World Intellectual Property Organisation Patent 98 06, 436.
158. Nelson, G., Chandrashekar, J., Hoon, M. A., Feng, L., Zhao, G., Ryba, N. J., & Zuker, C. S. (2002). An amino-acid taste receptor. Nature, 416, 199-202.
159. Niazi, S., & Shamesh, A. (1987). Chewing gum containing a medicament and taste maskers. US Patent 04, 639, 368.
160. Nishikawa, H., Tanaka, K., Furukawa, Y., Takeuchi, H. (2003). Polyphenol salt, food product and beverage, and method for reducing acerbity, bitterness or astringency of polyphenol or extract containing polyphenol. Japan Patent 2003128664A: May 08, 2003.
161. Nishioka, M., Mori, H., & Nanjo, F. (2004). Bitterness or astringency inhibitors containing cyclofructans, and oral compositions containing them. Japan Patent 2004 337, 132 (in Japanese).
162. Noble, C. A. (1994). Bitterness in wine. Physiology and Behaviour, 56, 1251-5.
163. Noble, A. C. (1998). Why do wines taste bitter and feel astringent? In A. L. Waterhouse & S. Ebeler (Eds.), Chemistry of wine flavour (Vol. 714, pp. 156-165). Washington, DC: American Chemical Society, ACS Symposium Series.
164. Opris, D., & Diudea, M. V. (2001). Peptide property modelling by Cluj indices. SAR and QSAR in Environmental Research, 12(1-2), 159-179.
165. Orme, E. D., & Hasegawa, S. (1987). Inhibition of nomilin accumulation in Citrus limon fruit by naphthaleneacetic acid. Journal of Agriculture and Food Chemistry, 35, 512-513.
166. Ouyang, W., Chen, H., Jones, M. L., Metz, T., Haque, T., Martoni, C., & Prakash, S. (2004). Artificial cell microencapsulation for oral delivery of live bacterial cells for therapy: Design, preparation, and in-vitro characterization. Journal of Pharmacy and Pharmaceutical Sciences, 7(3), 315-324.
167. Palmer, R. K. (2007). The pharmacology and signaling of bitter, sweet, and umami taste sensing. Molecular Interventions, 7(2), 87-98.
168. Pandya, S. P. (2008). Compatible polymer used as complexes in various drug delivery systems: β-Cyclodextrin. Pharmainfo. net, 6(2), 33-38.
169. Pangborn, R. M. (1960). Taste interrelationships. Food Research, 25, 245-256.
170. Peleg, H., Gacon, K., Schlich, P., & Noble, A. C. (1999). Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. Journal of the Science of Food and Agriculture, 79(8), 1123-1128.
171. Peri, I., Mamrud-Brains, H., Rodin, S., Krizhanovsky, V., Shai, Y., Nir, S., & Naim, M. (2000). Rapid entry of bitter and sweet tastants into liposomes and taste cells, implications for signal transduction. American Journal of Physiology - Cell Physiology, 278, C17-C25.
172. Perlman, D., Ramonas, L. (2008). Astringency-compensated polyphenolic antioxidant-containing comestible composition{pipe}(Composition Comestible Contenant Un Antioxydant Polyphenolique A Astringence Compensee). World Intellectual Property Organisation Patent 2007131106A3.
173. Pouru, A., Kuusisto, P., Lahtinen, R., Koponen, L. (2004). Edible product with masked bitter, sour and/or astringent taste{pipe}(Produit Comestible Don't Le Gout Amer, Acidule Et/Ou Astringent Est Masque). World Intellectual Property Organisation Patent 2004093571A1.
174. Pritchet, D. E. (1957). Extraction of the bitter principle from navel orange juice. US Patent 2816033.
175. Puri, A. (1984). Preparation and properties of citrus juices, concentrates and dried powders which are reduced in bitterness. US Patent 4439458.
176. Puri, M., Marwaha, S. S., & Kothari, R. M. (1996). Studies on the applicability of alginate-entrapped naringinase for the debittering of kinnow juice. Enzyme and Microbial Technology, 18, 281-285.
177. Puri, M., Seth, M., Marwaha, S. S., & Kothari, R. M. (2001). Debittering of Kinnow mandarin juice by covalently bound naringinase on hen egg white. Food Biotechnology, 15(1), 13-23.
178. Raliou, M., Grauso, M., Hoffmann, B., Schlegel-Le-Poupon, C., Nespoulous, C., Débat, H., Belloir, C., Wiencis, A., Sigoillot, M., Bano, S. P., Trotier, D., Pernollet, J.-C., Montmayeur, J.-P., Faurion, A., & Briand, L. (2011). Human genetic polymorphisms in T1R1 and T1R3 taste receptor subunits affect their function. Chemical Senses, 36, 527-537.
179. Ramos de Armas, R., Gonzalez Diaz, H., Molina, R., Perez Gonzalez, M., Uriarte, E., Rodgers, S., Glen, R. C., & Bender, A. (2006). Characterizing bitterness: Identification of key structural features and development of a classification model. Journal of Chemical Information and Modelling, 46(2), 569-576.
180. Rao, M. Y., & Bader, F. (1991). Masking the taste of chloroquine by preparing multiple emulsions. The Eastern Pharmacists. November Issue, 123-124.
181. Rastogi, N. K., Raghavarao, K., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47(1), 69-112.
182. Reilly, W. J. (2002). Pharmaceutical necessities. In: Remington: The science and practice of pharmacy. 20th ed. Easton: Mack publishing company; 2002. pp. 1018-1020.
183. Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996). Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine, 20, 933-956.
184. Riemer, J. A. (1994). Reducing bitterness of foods containing artificial sweeteners by addition of ferulic acid or salts. US Patent 5, 336, 513.
185. Robins, M. M., & Wilson, P. D. G. (1994). Food structure and microbial-growth. Trends in Food Science & Technology, 5(9), 289-293.
186. Rodgers, S., Glen, R. C., & Bender, A. (2006). Characterizing bitterness: Identification of key structural features and development of a classification model. Journal of Chemical Information and Modeling, 46(2), 569-576.
187. Roger, S. E. (2006). Oral compositions which mask the bitter taste of a bitter-tasting agent. US Patent 2006 024, 335.
188. Rolls, E. T., & Baylis, L. L. (1994). Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. Journal of Neuroscience, 14, 5437-5452.
189. Ruben, C., & Larsson, K. (1985). Relations between antioxidant effect of alpha-tocopherol and emulsion structure. Journal of Dispersion Science and Technology, 6(2), 213-221.
190. Saenz, C., Tapia, S., Chavez, J., & Robert, P. (2009). Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica). Food Chemistry, 114(2), 616-622.
191. Sainz, E., Korely, J., Battey, J., & Sullivan, S. (2001). Identification of a novel member of the T1R family of putative taste receptors. Journal of Neurochemistry, 77, 896-903.
192. Saito, M., & Masahiro, H. (1999). The marked inhibitions of the bitter taste of polymixin B sulphate and trimethoprim-sulfamethoxazole by flavored BMI 60 in padiatric patients. Biological and Pharmaceutical Bulletin, 22, 997-998.
193. Sakai, A., & Yamashita, M. (2008). Polyphenol compositions containing dextrin mixtures, and foods and beverages containing them (p. 13). Japan: Taiyo Kagaku Co., Ltd.
194. Sakamoto, K., Inoue, A., & Lyama, M. (1985). Effect of high temperature storage on the contents of limonin and nomilin in navel orange and Hassaku (Citrus Hassaku). Bulletin of the Hiroshima Perfectural Food Technology Research Center, 17, 41-44.
195. Salemme, F. R. (2006). A biochemical approach to taste-blocking. In: Innovations in Pharmaceutical Technology. April. (pp. 86-89).
196. Samoto, M., & Sakata, T. (2004). Rough taste or astringent taste improving agent, and peroral composition or oral cavity composition improved in rough taste or astringent taste. Japan Patent 2004073196A.
197. Saneigen, F. F., KK, J. P. (2008). The masking method of astringency. Japan Patent 04138791B2: August 27.
198. Sanguansri, P., & Augustin, M. A. (2006). Nanoscale materials development-A food industry perspective. Trends in Food Science & Technology, 17(10), 547-556.
199. Saski, J., Tachikawa, K., Mamoto, K., & Nakamura, Y. (2002). Taste improvers containing cellooligosaccharides, their application method, and sweetener compositions containing them. Japan Patent 2002 223, 721 (in Japanese).
200. Sato, S., & Kamei, M. (2005). Unpleasant taste-masked green tea extract compositions with good flavor, and foods and beverages containing them (p. 8). Japan: Morinaga and Co., Ltd.
201. Schiffman, S. S., Booth, B. J., Carr, B. T., Losee, M. L., Sattely-Miller, E. A., & Graham, B. G. (1995). Investigation of synergism in binary mixtures of sweeteners. Brain Research Bulletin, 38, 105-120.
202. Sclafani, A. (2004). The sixth taste? Appetite, 43, 1-3.
203. Scott, K. (2005). Taste recognition: food for thought. Neuron, 48, 455-464.
204. Shah, P., & Mashru, R. C. (2008). Development and evaluation of artemether taste masked rapid disintegrating tablets with improved dissolution using solid dispersion technique. AAPS PharmSciTech, 9(2), 377-389.
205. Shah, T. J., Amin, A. F., Parikh, J. R., Rajesh, H., & Parikh, R. H. (2007). Process optimization and characterizations of poloxamer solid dispersions of a poorly water-soluble drug. American Association of Pharmaceutical Scientists PharmSciTech, 8(2), E18-E24.
206. Shanmugaprakash, M., Vinoth, K. V., Hemalatha, M., Melbia, V., & Karthik, P. (2011). Solid-state fermentation for the production of debittering enzyme naringinase using Aspergillus niger MTCC 1344. DOI: 10. 1002/elsc. 201000128.
207. Sharma, S., & Lewis, S. (2010). Taste masking technologies: a review. International Journal of Pharmacy and Pharmaceutical Sciences., 2(2), 6-13.
208. Shaw, B. E., & Wilson, C. W. (1983). Debittering citrus juices with betacyclodextrin polymer. Journal of Food Science, 48, 646. CA: 98: 177761.
209. Shetgiri, N. P., & Rege, L. N. (2003). Novel synthesis of 4', 5, 7-trihydroxy-3'-methoxyflavanone (homoeriodictyol). Indian Journal of Chemistry - Section B: Organic and Medicinal Chemistry, 42(3), 648-650.
210. Shi, J., Nawaz, H., Pohorly, J., Mittal, G., Kakuda, Y., & Jiang, Y. (2005). Extraction of polyphenolics from plant material for functional foods-Engineering and technology. Food Reviews International, 21(1), 139-166.
211. Shibata, T. (2002). Method for producing green tea in microfine powder. US Patent US6416803B1.
212. Shirata, N., Shioya, Y., & Sugaya, H. (2003). Water soluble acidic polysaccharides having carboxyl groups as taste improvers, beverages containing them, and improvement of beverages taste using them. Japan Patent 2003 116, 496 (in Japanese).
213. Simmonds, M. S. J. (2001). Importance of flavonoids in insect-plant interactions: feeding and oviposition. Phytochemistry, 56, 245-252.
214. Sivam, A. S., Sun-Waterhouse, D., Perera, C. O., & Waterhouse, G. I. N. (2011). Application of FT-IR and Raman spectroscopy for the study of biopolymers in breads fortified with fibre and polyphenols. Food Research International. doi: 10. 1016/j. foodres. 2011. 03. 039.
215. Sivam, A. S., Sun-Waterhouse, D., Waterhouse, G. I. N., Quek, S. Y., & Perera, C. O. (2011). Physicochemical properties of bread dough and finished bread with added pectin fibre and phenolic antioxidants. Journal of Food Science, 76(3), H97-H107.
216. Slack, J. P., Brockhoff, A., Batram, C., Menzel, S., Sonnabend, C., Born, S., Galindo, M. M., Kohl, S., Thalmann, S., Ostopovici-Halip, L., Simons, C. T., Ungureanu, I., Duineveld, K., Bologa, C. G., Behrens, M., Furrer, S., Oprea, T. I., & Meyerhof, W. (2010). Modulation of bitter taste perception by a small molecule hTAS2R antagonist. Current Biology, 20(12), 1104-1109.
217. Small, D. M., & Prescott, J. (2005). Odor/taste integration and the perception of flavor. Experimental Brain Research, 166, 345-357. doi: 10. 1007/s00221-005-2376-9.
218. Smith, D. V., & Margolskee, R. F. (2001). Making sense of taste. Scientific America., 284(3), 34-39.
219. Soares, N. F. F., & Hotchkiss, J. H. (1998). Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit juice. Journal of Food Science, 63(1), 61-65.
220. Sohi, H., Sultana, Y., & Khar, R. (2004). Taste masking technologies in oral pharmaceuticals: Recent developments and approaches. Drug Development and Industrial Pharmacy, 30(5), 429-448.
221. SS Pharmaceutical Co Ltd. (2007). Oral pharmaceutical formulation containing dried bearberry leaf extract{pipe}(bearberry (Arctostaphylos uva-ursi) dried-extract containing oral formulation). Japan Patent 2007137797A.
222. Steglich, W., Fugmann, B., & Lang-Fugmann, S. (1997). Römpp Lexikon-Naturstoffe (p. 289). Stuttgart: Thieme.
223. Sugao, H. (1999). Taste masking of bitter drug powder without loss of bioavailability by heat treatment of wax-coated microparticles. Journal of Microencapsulation, 16(5), 565-571.
224. Sugiura, K., Kitahata, K., & Yokawa, T. (2001). Polyphenol compositions containing defatted egg yolk to reduce offensive tastes. Japan Patent 2001 31, 669 (in Japanese).
225. Suntory Holdings Limited (2010). Taste-improving agent and tea drink containing the same (Geschmacksverbessernde Wirkstoffe Und Teegetrank Damit{pipe}Agent Ameliorant Le Gout Et Boisson A Base De The Le Contenant). European Patent 2266415A1.
226. Sun-Waterhouse, D. (2011). The development of fruit-based functional foods targeting the health and wellness market: a review. International Journal of Food Science and Technology, 46, 899-920.
227. Sun-Waterhouse, D., & Skinner, M. (2010). Development of functional foods from New Zealand grown ingredients. In The 2010 International Food Ingredients & Additives Exhibition and Conference (IFIA) & Health Food Exposition & Conference (HFE), May, 2010, EJK Japan, Ltd Tokyo, Japan.
228. Sun-Waterhouse, D., Wen, I., Wibisono, R., Melton, L. D., & Wadhwa, S. (2009). Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing. International Journal of Food Science and Technology, 44, 2644-2652.
229. Sun-Waterhouse, D., Chen, J., Chuah, C., Wibisono, R., Melton, L., Laing, W., Ferguson, L., & Skinner, M. A. (2009). Kiwifruit-based polyphenols and related antioxidants for functional foods: Kiwifruit extract-enhanced gluten-free bread. International Journal of Food Sciences and Nutrition, 60(S7), 251-264.
230. Sun-Waterhouse, D., Nair, S., Wibisono, R., Wadhwa, S. S., Massarotto, C., Hedderley, D. I., Zhou, J., Jaeger, S. R., & Corrigan, V. (2010). Insights into smoothies with high levels of fibre and polyphenols: factors influencing chemical, rheological and sensory properties. World Academy of Science, Engineering and Technology, 65, 276-285.
231. Sun-Waterhouse, D., Teoh, A., Massarotto, C., Wibisono, R., & Wadhwa, S. (2010). Comparative analysis of fruit-based functional snack bars. Food Chemistry, 119, 1369-1379.
232. Sun-Waterhouse, D., Edmonds, L., Wibisono, R., & Wadhwa, S. S. (2011a). L Edmonds, SS Wadhwa, R Wibisono. (2011). Producing ice cream using a substantial amount of juice from kiwifruits with green, gold or red flesh. Food Research International, doi: 10. 1016/j. foodres. 2011. 05. 030.
233. Sun-Waterhouse, D., Penin-Peyta, L., Wadhwa, S. S., & Waterhouse, G. I. N. (2011b). Storage stability of phenolic-fortified avocado oil encapsulated using different polymer formulations and co-extrusion technology. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0591-x.
234. Sun-Waterhouse, D., Sivam, A. S., Cooney, J., Zhou, J., Perera, C. O., & Waterhouse, G. I. N. (2011c). Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and size-exclusion HPLC. Food Research International, 44(9), 3047-3056. doi: 10. 1016/j. foodres. 2011. 07. 022.
235. 2 physisorption, FT-IR and HPLC study. In: the BIT's 1st Annual World Congress of Agricultural Biotechnology "Propeller of Agricultural Revolution" (28-30 Oct 2011, Changchun China). Proceeding of WCAB 2011, P 116.
236. Sun-Waterhouse, D., Zhou, J., & Wadhwa, S. S. (2011e). Effects of adding apple polyphenols before and after fermentation on the properties of drinking yoghurt. Food and Bioprocess Technology. doi: 10. 1007/s11947-011-0563-1.
237. Sun-Waterhouse, D., Zhou, J., Miskelly, G. M., Wibisono, R., & Wadhwa, S. S. (2011f). Stability of encapsulated olive oil in the presence of caffeic acid. Food Chemistry, 126(3), 1049-1056.
238. Suzuki, T., Nanjo, F., Hara, M., Bandai, T., Shibuya, T. (1996). Manufacture of tea beverage with reduced bitter taste. Jpn. Kokai Japan Patent 08298930, (CA: 126: 88610).
239. Swisher, H. E. (1958). Control of navel bitter principle in dehydrated juice products. US Patent 2834687.
240. Szejtli, J. (1988). Cyclodextrin technology. Dordrecht: Kluwer Academic Publishers.
241. Szejtli, J., & Osa, T. (1996). In J. L. Atwood, J. E. D. Davies, D. D. Macnicol, & F. Vögtle (Eds.), Cyclodextrin, comprehensive supramolecular chemistry cyclodextrins (p. 3). Oxford: Pergamon Press.
242. Szejtli, J., & Szente, L. (2005). Elimination of bitter, disgusting tastes of drugs and foods by cyclodextrins. European Journal of Pharmaceutics and Biopharmaceutics, 61, 115-125.
243. Tadokoro, T., & Goto, T. (2007). Bitterness inhibitor. Japan Patent 2007 129, 936 (in Japanese).
244. Taisho Pharmaceutical Co Ltd. (2009). Chitosan-blended beverage{pipe}(chitosan mixing{pipe}blending drink). Japan Patent 2009055882A.
245. Takagaki, K. (2006). Dicaffeoylquinic acid, tricaffeoylquinic acid, and their derivatives for modification of taste. Japan Patent 2006 006, 318 (in Japanese).
246. Takahiro, N. (1988). Method for removing bitter taste of potassium chloride. Japan Patent 63 137, 657 (in Japanese).
247. Takahishi, N., & Kawai, N. (2000). Amino acids for reduction or removal of bitterness of high-sweetness sweetener. Japan Patent 2000 270, 804 (in Japanese).
248. Takeuchi, Y. (1992). Cyclodextrin in preparation of ginseng teas. Jpn. Kokai Japan Patent 04346772 (CA: 118: 123389).
249. Tanaka, T., Kagami, I., Kobiki, M., & Imazato, T. (1986). Meclofenoxate hydrochloride-beta-cyclodextrin inclusion compound. Jpn. Kokai Japan Patent 61130219 (CA: 105: 158805).
250. Tatewaki, H., Ishiwaki, N., & Awayama, H. (2007). Preparation of inclusion compound of isohumulone. World Intellectual Property Organisation Patent 2007 066, 773 (in Japanese).
251. Togawa, M., Muranishi, S., Masuda, H., Kishimoto, N., & Tano, T. (2001). Quinic acid for taste improvement of high-sweetness sweeteners. Japan Patent 2001 321, 115 (in Japanese).
252. Tomotake, M., Sugiura, Y., Umeda, T., & Katsuragi, Y. (1998). Agent for reducing bitter taste for medicines and foods, etc. contains optionally unsaturated fatty acid/or their metal salts. Japan Patent 10, 025, 253 (in Japanese).
253. Ueno, M. (1992). Gymnema sylvestre leaf extract for food or feed additive. Jpn. Kokai Japan Patent 04011865 (CA: 116: 234303).
254. Vazliri, A., & Warburton, B. (1994). Slow release of chloroquine phosphate from multiple taste masked w/o/w multiple emulsion. Journal of Microencapsulation, 11, 641-648.
255. Wagner, C. J., Wilson, C. W., & Shaw, P. E. (1988). Reduction of grapefruit bitter components in a fluidized β-cyclodextrin polymer bed. Journal of Food Science, 53, 516-518.
256. Walters, D. E. (1996). How are bitter and sweet taste related. Trends in Food Science & Technology, 71, 399-403. Special issue on flavour perception.
257. Wegrzyn, T. F., Farr, J. M., Hunter, D. C., Au, J., Wohlers, M. W., Skinner, M. A., Stanley, R. A., & Sun-Waterhouse, D. (2008). Stability of antioxidants in an apple polyphenol-milk model system. Food Chemistry, 109, 310-318.
258. Wethern, M. (1991). Citrus debittering with ultrafiltration/adsorption combined technology. Transactions of the Citrus Engineering Conference ASME, 37, 48-66.
259. Wickremasinghe, R. L. (1978). Tea. Advances in Food Research, 24, 229-241.
260. Wien, T., Redelmier, T., & Av-Gay, Y. (2004). Development of liposome's formation of ethambutol. Antimicrobial Agents and Chemotherapy, 48(5), 1887-1888.
261. Wiener, A., Shudler, M., Levit, A., & Niv, M. Y. (2012). BitterDB: a database of bitter compounds. Nucleic Acids Research, 40, D413-D419.
262. Wong, G. T., Gannon, K. S., & Margolskee, R. F. (1996). Transduction of bitter and sweet taste by gustducin. Nature, 381, 796-800.
263. Yamakoshi, J., Matsumoto, K., Saito, M., Aota, H., Nakahara, T., Fukuda, S., Oguma, T., & Fujii, N. (2006). Low-salt soy sauce containing potassium chloride and g-aminobutyric acid. World Intellectual Property Organisation Patent 2006 033, 205 (in Japanese).
264. Yamanishi, T. (1990). Bitter compounds in tea. In R. L. Rousseff (Ed.), Bitterness in foods and beverages (developments in food science) (pp. 160-167). Amsterdam: Elsevier Science Ltd.
265. Yao, X. I., & Song, W. J. (2009). Method for producing slightly bitter grapefruit honey tea drink. China Patent CN101589828A.
266. Yasusato, Y., & Nakazato, K. (2006). Method for producing high concentration high viscosity guava fruit juice drink. Japan Patent 2006180856A.
267. Yokomukai, Y., Breslin, P. A. S., Cowart, B. J., & Beauchamp, G. K. (1994). Sensitivity to the bitterness of iso-α-acids: the effects of age and interactions with NaCI. Chemical Senses, 19, 577.
268. Yoo, S. H., Song, Y. B., Chang, P. S., & Lee, H. G. (2006). Microencapsulation of alpha-tocopherol using sodium alginate and its controlled release properties. International Journal of Biological Macromolecules, 38(1), 25-30.
269. Yoshimura, M., & Honda, Y. (2007). Ceramide-containing food and ceramide-containing internal agent. Japan Patent 2007215407A.
270. Yoshioka, H., Sakai, Y., & Kawahara, T. (2007). Polyphenol-containing plant extract-Chitosan composite material and method for producing the same{pipe}(a polyphenol containing plant extract * chitosan composite body and its manufacturing method). Japan Patent 2007262400A.
271. Young, S. L., Sarda, X., & Rosenberg, M. (1993). Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. Journal of Dairy Science, 76, 2878-2885.
272. Yu, K.-K., Lee, K.-S., et al. (1993). Method for debitterizing Radix ginseng by addition of cyclodextrin. S. Korea: Korea Ginseng & Tobacco Research Institute.
273. Zhao, G. Q., Zhang, Y., Hoon, M. A., Chandrashekar, J., Erlenbach, I., Ryba, N. J., & Zuker, C. S. (2003). The receptors for mammalian sweet and umami taste. Cell, 115, 255-266.