Food Flavors (eBook, PDF)

Chemical, Sensory and Technological Properties
Redaktion: Jelen, Henryk

• Format: PDF

Produktbeschreibung

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

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 504
• Erscheinungstermin: 25. Oktober 2011
• Englisch
• ISBN-13: 9781439814925
• Artikelnr.: 38300785

Autorenporträt

Henryk Jelen

Inhaltsangabe

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.