Sweetness and Sweeteners Biology, Chemistry and Psychophysics by K. Weerasinghe and E. DuBois, both editors The Coca-Cola Company

A solicitud de Sara.

Table of Contents
1. Sweetness and Sweeteners: What Is All the Excitement About?
2. Genetic Architecture of Sweet Taste
3. Making Sense of the Sweet Taste Receptor
4. T1R2, T1R3, and the Detection of Sweet Stimuli
5. In Vitro Models to Study Taste: Can Sweetness Be Modeled in a Dish?
6. Structure-Activity Relationship and AH-B after 40 Years
7. Crystal Structures of the Sweet Protein MNEI: Insights into Sweet Protein-Receptor Interactions
8. Molecular Models of Sweet Taste Receptors Provide Insights into Function
9. Pharmacophore Modeling of Sweet and Bitter Tasting Molecules
10. Multiple Receptors or Multiple Sites? Modeling the Human T1R2-T1R3 Sweet Taste Receptor
11. Computational Docking to Sweet Taste Receptor Models
12. What Can Psychophysical Studies with Sweetness Inhibitors Teach Us about Taste?
13. A Method to Measure Taste Qualities, Taste Intensity, and Temporal Profile of Compounds Aimed at Human Consumption by Taste Nerve Recordings in Monkeys
14. The Bittersweet Search for Bitter-Sweet Interactions: Cell to Cell Communication in the Taste Bud
15. cAMP: A Role in Sweet Taste Adaptation
16. Saccharin: Artificial Sweetener, Bitter Tastant, and Sweet Taste Inhibitor
17. Permeation of Amphipathic Sweeteners into Taste-Bud Cells and Their Interactions with Post-Receptor Signaling Components: Possible Implications for Sweet-Taste Quality
18. We Are What We Eat, but Why? Relationships between Oral Sensation, Genetics, Pathology, and Diet
19. Perception and Acceptance of Sweeteners
20. Interindividual Differences of Taste Sensitivity in Humans and Hamsters: Multiple Receptor Sites for Single Organic Molecules
21. The "Bitter-Sweet" Truth of Artificial Sweeteners
22. The Use of Rodent Models to Link Neurobiological Processes with the Psychophysics of Sweet Taste
23. Functional Characterization of the Human Sweet Taste Receptor: High-Throughput Screening Assay Development and Structural Function Relation
24. Development of Transient Receptor Potential Melanostatin 5 Modulators for Sweetness Enhancement
25. Enhancers for Sweet Taste from the World of Non-Volatiles: Polyphenols as Taste Modifiers
26. Evaluation of High-Intensity Sweetener Modulators
27. Improving the Taste of Artificial Sweeteners Using Flavors
28. Why Should an Organic Chemist Study Sweet Taste?
29. Sweeteners and Sweetness Modulators: Requirements for Commercial Viability
30. Development of New, Low Calorie Sweetener: New Aspartame Derivative
31. Challenges to Reducing Sugar in Foods
32. Development of a New, No Calorie Commercial Sweetener Neotame
33. Sensory Properties of Neotame: Comparison with Other Sweeteners
34. Recent Developments in Structure-Taste Studies of Sulfamates
35. Neoculin as a New Sweet Protein with Taste-Modifying Activity: Purification, Characterization, and X-ray Crystallography
36. How Sweet It Is: Detailed Molecular and Functional Studies of Brazzein, a Sweet Protein and Its Analogs
37. Steviol Glucuronide as Excretion Product of Stevioside in Human Volunteers: Lack of Carcinogenic Properties of Steviol Glycosides and Steviol
38. Stevioside: A Safe Sweetener and Possible New Drug for the Treatment of the Metabolic Syndrome