Chemistry of Foods and Beverages: Recent Developments
- 1st Edition - June 28, 1982
- Imprint: Academic Press
- Editor: George Charalambous
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 3 1 6 3 7 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 5 4 4 0 - 6
Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteChemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, “Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology”, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.
Contributors
Preface
Changes of Aroma Components during Storage and Processing of Hops and Their Contribution to Beer Flavor
The Use of Headspace Concentration on TENAX for Objective Flavor Quality Evaluation of Fresh Fruits (Strawberry and Apple)
Automatic Direct Head Space GC Analysis of Flavors with Capillary Column and Multidetector Systems
Application of Fused Silica Capillary Columns for Flavor Analysis
A Micro-Olfactometer for Chemical Sensory Analyses
Computer-Assisted Quantitation of Carrot Volatiles
Taste and Taste Evaluation of Soy Protein Hydrolyzates
Problems of Fast Indigenisation on the Quality of Foods and Beverages in Nigeria
Flavor Nucleotides' Usages in Foods
Manufacture, Use, and Nutritional Aspects of 90% High Fructose Corn Sweeteners
Functionality of Corn-Derived Sweeteners in Formulated Foods
Dairy-Based Ingredients and Their Use as Alternatives to Traditional Sweeteners in Formulated Foods
Fabrication of Low-Moisture, High-Protein Foods Using Soy Isolates and HTST Twin-Screw Extrusion
Recent Developments in the Application of Xanthan Gum in Food Systems
Polydextrose—A New Food Ingredient: Technical Aspects
The Functional Applications of Polydextrose
Ingredients Used in Extrusion-Cooked Formulated Foods Should Be Selected for Their Organoleptic, Functional, and Nutritional Properties
Index
- Edition: 1
- Published: June 28, 1982
- No. of pages (eBook): 358
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780124316379
- eBook ISBN: 9780323154406
Read Chemistry of Foods and Beverages: Recent Developments on ScienceDirect