Food flavors chemical, sensory and technological properties
"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal...
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| Other Authors | |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press,
2012.
|
| Series | Chemical and functional properties of food components series.
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| Subjects | |
| Online Access | Full text |
| ISBN | 9781439814925 |
| DOI | 10.1201/b11187 |
| Physical Description | xiv, 492 p. : ill. |
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| Summary: | "Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- |
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| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781439814925 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity |
| DOI: | 10.1201/b11187 |
| Physical Description: | xiv, 492 p. : ill. |