Food flavors-- generation, analysis, and process influence : proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 / edited by George Charalambous.

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(8th : International Flavor Conference (8th : 1994 : Kos, Greece)

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Series: Developments in food science ; 37.1995Description: 1 online resource (2 volumes (xlii, 2236 pages)) : illustrationsContent type:

text

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computer

Carrier type:

online resource

ISBN:

9780444820136
0444820132

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Electronic books.

Additional physical formats: Print version:: Food flavors-- generation, analysis, and process influence.LOC classification:

TP372.5 .I56 1994eb

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Summary: 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 sauťd 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, food product research and development, and food quality control.

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eBooks

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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 sauťd 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, food product research and development, and food quality control.

Includes bibliographical references and index.

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Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL

Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. MiAaHDL

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