Food Flavors: Generation, Analysis and Process Influence
By addebook • Oct 18th, 2008 • Category: Food&Nutrition
Food Flavors: Generation, Analysis and Process Influence
Food Flavors: Generation, Analysis and Process Influence
By George Charalambous
Publisher: Elsevier Publishing Company
Number Of Pages: 2280
Publication Date: 1995-02-01
ISBN-10 / ASIN: 0444820132
ISBN-13 / EAN: 9780444820136
Binding: Hardcover
Hardbound. In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.
Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry
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