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Flavor of Foods and Beverages
Chemistry and Technology
- 1st Edition - November 14, 2012
- Editor: George Charalambous
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 3 1 2 3 3 - 3
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 5 0 3 2 - 3
Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the… Read more
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Request a sales quoteFlavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978. It presents information on the flavor of foods and beverages. This book discusses wide ranging subjects, such as flavor of meat, meat analogs, chocolate and cocoa substitutes, cheese aroma, beverages, baked goods, confections, tea, citrus and other fruits, olive oil, and sweeteners. It also examines new analytical methodology on taste and aroma, as well as flavor production, stability, and composition. This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.
List of Contributors Preface1. Flavor Modification2. New Developments in Meat Aroma Research3. Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes4. Flavoring Vegetable Protein Meat Analogs5. Flavor Development of White and Provincial Greek Bread Traditional and Rural Breadmaking Process6. Some Recent Advances in the Knowledge of Cheese Flavor7. Flavor Aspects of Chocolate8. Cocoa Substitution9. Biomolecular Studies of a Class of Sweet Compounds10. Intense Sweetness of Natural Origin11. Flavor Interactions with Food Ingredients from Headspace Analysis Measurements12. Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation13. Formation of Lactones and Terpenoids by Microorganisms14. The Chemistry of the Black-Caramel Color Substance s of Several Human Foods15. Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis16. Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant17. Cat and Human Taste Responses to L-a-Amino Acid Solutions18. Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols ) Techniques19. The Volatile Fraction of Orange Juice . Methods for Extraction and Study of Composition20. The Aroma of Various Teas21. Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers22. The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky23. Wine Flavor24. Alteration in a Wine Distillate during Ageing25. Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary ChromatographyIndex
- No. of pages: 438
- Language: English
- Edition: 1
- Published: November 14, 2012
- Imprint: Academic Press
- Paperback ISBN: 9780124312333
- eBook ISBN: 9780323150323