Flavour in food
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 discus...
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| Other Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead Pub.,
2006.
|
| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| ISBN: | 1601191324 9781601191328 1855739607 9781855739604 1845691407 9781845691400 0849334373 9780849334375 9786610544608 6610544603 |
| Physical Description: | 1 online resource (xvi, 451 pages). |
Cover
Table of contents
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| 001 | kn-ocm76951190 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
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| 008 | 061212s2006 enka ob 001 0 eng d | ||
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| 020 | |a 9781601191328 |q (Knovel e-book)) | ||
| 020 | |a 1855739607 | ||
| 020 | |a 9781855739604 | ||
| 020 | |a 1845691407 |q (electronic bk.) | ||
| 020 | |a 9781845691400 |q (electronic bk.) | ||
| 020 | |z 0849334373 | ||
| 020 | |z 9780849334375 | ||
| 020 | |a 9786610544608 | ||
| 020 | |a 6610544603 | ||
| 024 | 8 | |a (WaSeSS)ssj0000071946 | |
| 035 | |a (OCoLC)76951190 |z (OCoLC)70190104 |z (OCoLC)70827058 |z (OCoLC)271365244 |z (OCoLC)271606556 |z (OCoLC)437172383 |z (OCoLC)475996914 |z (OCoLC)607211931 |z (OCoLC)647520512 |z (OCoLC)876512997 |z (OCoLC)1043065451 |z (OCoLC)1058084054 |z (OCoLC)1340105015 | ||
| 245 | 0 | 0 | |a Flavour in food / |c edited by Andrée Voilley and Patrick Etiévant. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2006. | ||
| 300 | |a 1 online resource (xvi, 451 pages). | ||
| 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, technology, and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception. | |
| 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 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. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Flavor. | |
| 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 Voilley, Andrée. | |
| 700 | 1 | |a Etiévant, P. |q (Patrick) |1 https://id.oclc.org/worldcat/entity/E39PCjyG8XfPrqxphGDYK7hXbb | |
| 776 | 0 | 8 | |i Print version: |t Flavour in food. |d Cambridge, England : Woodhead Pub. ; Boca Raton : CRC Press, 2006 |z 1855739607 |w (OCoLC)67226701 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFF00001A/flavour-in-food?kpromoter=marc |y Full text |
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