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Food flavors : chemical, sensory and technological properties / edited by Henryk Jelen
- 其他作者:
- 出版: Boca Raton : CRC Press/Taylor & Francis Group 2016, c2012
- 叢書名: Chemical and functional properties of food components series
- 主題: Flavor , Food--Analysis. , Food--Composition. , Food--Biotechnology
- ISBN: 9781138034976 (pbk.) :: US$84.68 、 9781439814918 (hbk.)
- 一般註:"First issued in paperback 2016" Includes bibliographical references and index
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讀者標籤:
- 系統號: 005242905 | 機讀編目格式
館藏資訊
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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
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