Flavour in food:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2006
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measuredAnalyses key research in the retention and release of flavour compoundsExamines how humans experience flavour release |
| Beschreibung: | 1 Online-Ressource (xvi, 451 p.) |
| ISBN: | 1601191324 9781601191328 1855739607 9781855739604 1845691407 9781845691400 0849334373 9780849334375 |
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Datensatz im Suchindex
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| any_adam_object | |
| building | Verbundindex |
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| dewey-full | 664/.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 1601191324 9781601191328 1855739607 9781855739604 1845691407 9781845691400 0849334373 9780849334375 |
| language | English |
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| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Flavour in food edited by Andrée Voilley and Patrick Etiévant Boca Raton CRC Press 2006 1 Online-Ressource (xvi, 451 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measuredAnalyses key research in the retention and release of flavour compoundsExamines how humans experience flavour release Saveur Aliments / Analyse Flavor fast Food / Analysis fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Geschmackswahrnehmung (DE-588)4157029-7 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Geschmackswahrnehmung (DE-588)4157029-7 s 2\p DE-604 Aroma (DE-588)4137070-3 s 3\p DE-604 Voilley, Andrée Sonstige oth Etiévant, P. Sonstige oth http://www.sciencedirect.com/science/book/9781855739604 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Flavour in food Saveur Aliments / Analyse Flavor fast Food / Analysis fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd Geschmackswahrnehmung (DE-588)4157029-7 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4137070-3 (DE-588)4157029-7 (DE-588)4143413-4 |
| title | Flavour in food |
| title_auth | Flavour in food |
| title_exact_search | Flavour in food |
| title_full | Flavour in food edited by Andrée Voilley and Patrick Etiévant |
| title_fullStr | Flavour in food edited by Andrée Voilley and Patrick Etiévant |
| title_full_unstemmed | Flavour in food edited by Andrée Voilley and Patrick Etiévant |
| title_short | Flavour in food |
| title_sort | flavour in food |
| topic | Saveur Aliments / Analyse Flavor fast Food / Analysis fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor Food Analysis Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd Geschmackswahrnehmung (DE-588)4157029-7 gnd |
| topic_facet | Saveur Aliments / Analyse Flavor Food / Analysis TECHNOLOGY & ENGINEERING / Food Science Food Analysis Lebensmittel Aroma Geschmackswahrnehmung Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781855739604 |
| work_keys_str_mv | AT voilleyandree flavourinfood AT etievantp flavourinfood |