Food flavors : chemical, sensory and technological properties / edited by Henryk Jeleń.
Material type:
TextSeries: Chemical & functional properties of food components seriesPublication details: Boca Raton : CRC Press/Taylor & Francis Group,, c2012. Description: xii, 492 p. : ill. ; 25 cmISBN: 9781439814918 (hbk. : acidfree paper)Subject(s): Flavor | Food -- Analysis | Food -- Composition | Food -- Biotechnology | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 664 LOC classification: TX531 | .F66 2012Other classification: TEC012000 Summary: "Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- Provided by publisher.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Books
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KsTU Library Reference | TX531 .F66 2012 (Browse shelf(Opens below)) | 1 | Available | 100896 | |
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Books
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KsTU Library Reference | TX531 .F66 2012 (Browse shelf(Opens below)) | 2 | Available | 100898 |
Includes bibliographical references and index.
"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- Provided by publisher.
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