Taints and off-flavours in food

Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses...

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Bibliographic Details
Other Authors: Baigrie, Brian.
Format: eBook
Language: English
Published: Cambridge, England : Boca Raton : Woodhead Pub. ; CRC Press, 2003.
Series: Woodhead Publishing in food science and technology.
Subjects:
Food contamination.
Flavor.
Food > Sensory evaluation.
Food > Analysis.
elektronické knihy
electronic books
ISBN: 1855736977
9781855736979
1855734494
9781855734494
9786610372850
6610372853
0849317444
9780849317446
0203501675
1280372850
9781280372858
Physical Description: 1 online resource (ix, 203 pages) : illustrations

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Table of contents

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020 |z 1280372850 
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245 0 0 |a Taints and off-flavours in food /  |c edited by Brian Baigrie. 
260 |a Cambridge, England :  |b Woodhead Pub. ;  |a Boca Raton :  |b CRC Press,  |c 2003. 
300 |a 1 online resource (ix, 203 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Introduction / B. Baigrie -- Sensory analytical methods in detecting taints and off-flavours in food / D. Kilcast -- Instrumental methods in detecting taints and off-flavours / W.J. Reid -- Packaging materials as a source of taints / T. Lord -- Microbiologically derived off-flavours / F.B. Whitfield -- Oxidative rancidity as a source of off-flavours / R.J. Hamilton -- The Maillard reaction as a source of off-flavours / A. Arnoldi -- Off-flavours due to interactions between food components / E. Spinnler -- Taints from cleaning and disinfecting agents / C. Olieman. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food contamination. 
650 0 |a Flavor. 
650 0 |a Food  |x Sensory evaluation. 
650 0 |a Food  |x Analysis. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Baigrie, Brian.  |1 https://id.oclc.org/worldcat/entity/E39PCjrfhRbffKqYJk4gPCvgGb 
776 0 8 |i Print version:  |t Taints and off-flavours in food.  |d Cambridge, England : Woodhead Pub. ; Boca Raton : CRC Press, 2003  |z 1855734494  |z 0849317444  |w (OCoLC)51992875 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpTOFF0005/taints-and-off?kpromoter=marc  |y Full text 

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