Food flavors-- generation, analysis, and process influence: proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
Saved in:
| Corporate Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam
Elsevier
1995
|
| Series: | Developments in food science
37 |
| Subjects: | |
| Online Access: | Volltext |
| Item Description: | In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control Includes bibliographical references and index |
| Physical Description: | 1 Online-Ressource (2 volumes (xlii, 2236 pages) |
| ISBN: | 9780444820136 0444820132 |
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| series2 | Developments in food science |
| spelling | International Flavor Conference < 1994, Kos, Greece> Verfasser aut Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous Amsterdam Elsevier 1995 1 Online-Ressource (2 volumes (xlii, 2236 pages) txt rdacontent c rdamedia cr rdacarrier Developments in food science 37 In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauťd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control Includes bibliographical references and index Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses (DE-588)1071861417 Konferenzschrift gnd-content Charalambous, George Sonstige oth http://www.sciencedirect.com/science/book/9780444820136 Verlag Volltext |
| spellingShingle | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses |
| subject_GND | (DE-588)1071861417 |
| title | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_auth | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_exact_search | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| title_full | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_fullStr | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_full_unstemmed | Food flavors-- generation, analysis, and process influence proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 edited by George Charalambous |
| title_short | Food flavors-- generation, analysis, and process influence |
| title_sort | food flavors generation analysis and process influence proceedings of the 8th international flavor conference cos greece 6 8 july 1994 |
| title_sub | proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 |
| topic | Food / Constituents Conference proceedings fast Saveur / Congrès Flavor fast Flavor Congresses |
| topic_facet | Food / Constituents Conference proceedings Saveur / Congrès Flavor Flavor Congresses Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9780444820136 |
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