LIMITED OFFER
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
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
Purchase options
Institutional subscription on ScienceDirect
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
Preface
Preface
- Flavor Modification
- New Developments in Meat Aroma Research
- Flavor Problems in the Application of Soy Protein Materials as Meat Substitutes
- Flavoring Vegetable Protein Meat Analogs
- Flavor Development of White and Provincial Greek Bread Traditional and Rural Breadmaking Process
- Some Recent Advances in the Knowledge of Cheese Flavor
- Flavor Aspects of Chocolate
- Cocoa Substitution
- Biomolecular Studies of a Class of Sweet Compounds
- Intense Sweetness of Natural Origin
- Flavor Interactions with Food Ingredients from Headspace Analysis Measurements
- Occurrence of Amadori and Heyns Rearrangement Products in Processed Food and Their Role in Flavor Formation
- Formation of Lactones and Terpenoids by Microorganisms
- The Chemistry of the Black-Caramel Color Substance s of Several Human Foods
- Characterization of Synthetic Substances in Food Flavors by Isotopic Analysis
- Analysis of Air Odorants in the Environment of a Confections Manufacturing Plant
- Cat and Human Taste Responses to L-a-Amino Acid Solutions
- Aroma Analysis of Virgin Olive Oil by Head Space (Volatiles) and Extraction (Polyphenols ) Techniques
- The Volatile Fraction of Orange Juice . Methods for Extraction and Study of Composition
- The Aroma of Various Teas
- Relationship between Physical and Chemical Analysis and Taste-Testing Results with Beers
- The Aroma Composition of Distilled Beverages and Perceived Aroma of Whisky
- Wine Flavor
- Alteration in a Wine Distillate during Ageing
- Possibilities of Characterizing Wine Quality and Vine Varieties by Means of Capillary Chromatography
- No. of pages: 438
- Language: English
- Edition: 1
- Published: November 14, 2012
- Imprint: Academic Press
- Paperback ISBN: 9780124312333
- eBook ISBN: 9780323150323
Read Flavor of Foods and Beverages on ScienceDirect