Food flavors [electronic resource] : chemical, sensory and technological properties / edited by Henryk Jelen?
- 其他作者：
- 其他題名：
- Chemical and functional properties of food components series
- 出版： Boca Raton, FL : CRC Press c2011
- 叢書名： Chemical and functional properties of food components series
- 主題： Flavor , Food--Analysis. , Food--Composition. , Food--Biotechnology
- ISBN： 1439814929 (electronic bk) 、 9781439814925 (electronic bk)
- URL：
電子書
- 書目註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005216309 | 機讀編目格式
館藏資訊
摘要註
"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"--Provided by publisher
內容註
Ch. 1. Specificity of food odorants / Henryk Jelen -- ch. 2. Important tastants and new developments / Jakob Ley [and others] -- ch. 3. Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- ch. 4. Lipid-derived flavor compounds / Henryk Jelen and Erwin Wa?