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Food Flavors - Generation, Analysis and Process Influence: Generation, Analysis and Process Influence (Electronic book text)
Food Flavors - Generation, Analysis and Process Influence: Generation, Analysis and Process Influence (Electronic book text):...
Food Flavors - Generation, Analysis and Process Influence: Generation, Analysis and Process Influence (Electronic book text):...

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Food Flavors - Generation, Analysis and Process Influence: Generation, Analysis and Process Influence (Electronic book text)

Alf Yarwood; Edited by G. Charalambous

Series: Developments in Food Science

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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.

General

Imprint: Elsevier Science & Technology
Country of origin: Netherlands
Series: Developments in Food Science
Release date: February 1995
Authors: Alf Yarwood
Editors: G. Charalambous
Format: Electronic book text - Windows
Pages: 1151
ISBN-13: 978-0-08-053182-3
Barcode: 9780080531823
Categories: Promotions
Books
LSN: 0-08-053182-2

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