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 saut(r)d
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.
Elsevier Science & Technology
|Country of origin:
||Developments in Food Science
||Electronic book text - Windows
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