Food Flavors

Chemical, Sensory and Technological Properties

AvHenryk Jelen

E-bok

Engelska, 2011

Del i serien Chemical & Functional Properties of Food Components

1 677 kr

Läs direkt i Bokus Reader – eller ladda ned till din enhet

Fler format och utgåvor

Häftad

1 423 kr

Beskrivning

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu

Produktinformation

Utgivningsdatum:2011-10-25
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040056004
Förlag:Taylor & Francis Ltd
Serie:Chemical & Functional Properties of Food Components

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Specificity of Food Odorants. Important Tastants and New Developments. Smell, Taste, and Flavor. Lipid-Derived Flavor Compounds. Saccharides-Derived Flavor Compounds. Flavors from Amino Acids. Binding and Release of Flavor Compounds. Flavor Suppression and Enhancement. Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings. Essential Oils and Spices. Functional (Non-Flavor) Properties of Flavor Compounds. Flavors from Cheeses. Red Meat Flavor. Flavor of Wine. Flavor of Bread and Bakery Products. Food Taints and Off-Flavors. Volatile Compounds in Food Authenticity and Traceability Testing. Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach. Methods for Sensory Analysis. Machine Olfaction: A Devices Approach to Measurement of Food Aroma. Index.

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Produktinformation

Utgivningsdatum:2011-10-25
Språk:Engelska
Filformat:EPUB
Kopieringsskydd:LCP
ISBN:9781040056004
Förlag:Taylor & Francis Ltd
Serie:Chemical & Functional Properties of Food Components

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Specificity of Food Odorants. Important Tastants and New Developments. Smell, Taste, and Flavor. Lipid-Derived Flavor Compounds. Saccharides-Derived Flavor Compounds. Flavors from Amino Acids. Binding and Release of Flavor Compounds. Flavor Suppression and Enhancement. Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings. Essential Oils and Spices. Functional (Non-Flavor) Properties of Flavor Compounds. Flavors from Cheeses. Red Meat Flavor. Flavor of Wine. Flavor of Bread and Bakery Products. Food Taints and Off-Flavors. Volatile Compounds in Food Authenticity and Traceability Testing. Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach. Methods for Sensory Analysis. Machine Olfaction: A Devices Approach to Measurement of Food Aroma. Index.