Food Flavorings

AvP. R. Ashurst

Häftad, Engelska, 2012

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Häftad

535 kr

Beskrivning

Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years.

Produktinformation

Utgivningsdatum:2012-10-24
Mått:155 x 235 x undefined mm
Format:Häftad
Språk:Engelska
Antal sidor:332
Förlag:Springer-Verlag New York Inc.
ISBN:9781461359036

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.4 BS 5750 Specification, Production and Installation.- 1.5 The Detail.- 1.6 The Assessment.- 1.7 Conclusion.- Note.- 2 Essential oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.3 Further Processing of Essential Oils.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 3 Oleoresins, tinctures and extracts.- 3.1 Introduction.- 3.2 Plant Materials.- 3.3 Solvents.- 3.4 Tinctures.- 3.5 Oleoresins.- 3.6 Absolutes 77 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.3 Specialised Fruit Processing.- 4.4 Products and Packaging.- 4.5 Product Specifications.- 4.6 Volatile Components of Fruit Juices.- 4.7 The Use of Fruit Juices in Flavourings.- 4.8 Summary.- 5 Synthetic ingredients of food flavourings.- 5.1 General Aspects.- 5.2 Synthetic Flavour Ingredients.- 5.3 Synthetic Flavour Ingredients and the Future.- 6 Beverages flavourings and their applications.- 6.1 Introduction.- 6.2 Categories of Beverages.- 6.3 Types of Flavourings for Beverages.- 6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings.- 6.5 Beverages Based on Ginger.- 6.6 Formulation of Beverages.- 6.7 Summary.- 7 The flavouring of confectionary and bakery products.- 7.1 Introduction to Confectionery Flavourings.- 7.2 Basic Confectionery Types, Recipes, Inherent Flavours.- 7.3 Flavours from Ingredients.- 7.4 Flavours Developed During Processing.- 7.5 Selection of Flavourings.- 7.6 Ingredients of Bakery Products.- 7.7 Bakery Products.- 7.8 Bakery Fillings.- 7.9 Summary of Flavouring Characteristics.- 8 Savoury flavours for snacks and crisps.- 8.1 Introduction.- 8.2 History of Savoury Flavours for Snacks and Crisps (Potato Chips).- 8.3 Snacks.- 8.4 Basic Recipes for Crisps and Snack Savoury Flavours.- 8.5 Ingredients for Savoury Flavours.- 8.6 Major Raw Materials and Ingredients used in Powder Savoury Flavour Blends.- 8.7 New Developments and Trends.- 8.8 Conclusion.- 9 Dairy flavourings.- 9.1 Introduction.- 9.2 Milk and Cream.- 9.3 Yogurt and Fermented Products.- 9.4 Butter.- 9.5 Cheese.- 9.6 Manufacturing Considerations.- 9.7 Conclusion.- 10 Thermal process flavourings.- 10.1 Introduction.- 10.2 Research into Beef Flavour.- 10.3 Creating a Process Flavouring.- 10.4 Applications of Process Flavourings.- 10.5 The Safety Question.- 10.6 Thermal Process Flavourings in the Future.- Appendices.- References and further reading.

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