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The Quality of Foods and Beverages V1
Chemistry and Technology
- 1st Edition - November 11, 2012
- Editor: George Charalambous
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 1 4 6 2 5 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 4 9 4 4 - 0
The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24,… Read more
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Request a sales quoteThe Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese. This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.
ContributorsContents of Volume 2PrefaceIntroduction: The Future of the Flavor IndustryInteractions of Flavor Compounds with Food ComponentsInteraction of Cyclodextrins with Taste SubstancesSome Recent Aspects of the Chemistry of Naturally Occurring PyrazinesThe Chemical Bases of the Taste and Flavor Enhancing Properties of Hydrolyzed ProteinMolecular Approaches to Sweetness QuantitationFlavour Potentiating Properties of Talin Sweetener (Thaumatin)The Influence of Chemical Modification of the Sweet-Tasting Proteins Thaumatin and Monellin on the Sweetness Intensity and CharacterFlavor Quality of Ginger PowdersFlavor Recovery from Mushroon Blanching WaterPrediction of the Organoleptic Quality of BeerPhenols in the Aroma of Distilled BeveragesFlavor Constituents in RumSensory and Instrumental Studies of Scotch Whisky FlavourSome Advances in Alcoholic Beverages and Vinegar Flavor ResearchThe Wines in Cyprus: History, Culture, Technology, and EconomicsRecent Data on the Biochemical Basis of Durum Wheat QualityChanges in Quality Parameters of Flour Mill Streams, Produced from Soft Wheat after Hydrothermal TreatmentQuality of Wheat Gluten from Different Wheat Varieties and Manufacturing MethodsWhat Will an Increase in the Content of Fiber Mean to the Quality and Flavor of Bread, and How Will It Influence Breadmaking?Production of High-Fructose Syrup from Cassava StarchFlavor Profile of Queso BlancoQuality Contribution of Pigments to Fruits: The Vacuolar Contents of Grape Berry Subepidermal TissuesAnalysis and Flavor Effects of Volatile Sulfur Compounds in Citrus JuicesTannins in Solid FoodsRecent Advances in Cheese Flavor ResearchIndex
- No. of pages: 462
- Language: English
- Edition: 1
- Published: November 11, 2012
- Imprint: Academic Press
- Paperback ISBN: 9780124146259
- eBook ISBN: 9780323149440
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