Food Flavors: Generation, Analysis and Process Influence
eBook - PDF

Food Flavors: Generation, Analysis and Process Influence

  1. 1,151 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Flavors: Generation, Analysis and Process Influence

About this book

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 sautéd 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.

Information

Publisher
Elsevier Science
Year
1995
Print ISBN
9780444820136
eBook ISBN
9780080531823
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Front Cover
  2. Food Flavors: Generation, Analysis and Process Influence
  3. Copyright Page
  4. Contents
  5. Chapter 69. The Effect of Polymers on the Vapor Pressure of an O/W Microemulsion System
  6. Chapter 70. Prediction of Moisture Barrier Requirements for an Effervescent Sinle Serve Aspartame- Sweetened Tablet
  7. Chapter 71. Comparing the Rates of Development of Temperature Distributions in Foods Shaped as Spheres, Cylinders and Thick Films
  8. Chapter 72. Effect of Oxygen on the Ethyl Acetate Production from Continuous Ethanol Stream by Candida utilis in submerged cultures
  9. Chapter 73. Changes in Microstructure and Thermal Properties of Thermally Processed Comstarch/Soy Protein Isolate Model Food Systems
  10. Chapter 74. Evaluation of Cookeina sulcipes as an Edible Mushroom: Determination of its Biomass Composition
  11. Chapter 75. Interactions Between Polysaccharides and Aroma Compounds
  12. Chapter 76. Water and Ethanol Adsorption on Starchy Substrates as Biomass Separation Systems
  13. Chapter 77. Some Mulitvariate Perspectives on Shelf life Research
  14. Chapter 78. Nitrite Alternatives for Processed Meats
  15. Chapter 79. Potential for Growth and Inhibition of Listeria monocytogenes in Meat and Poultry Products
  16. Chapter 80. Quality of Extrusion-Cooked Poultry Meat Products
  17. Chapter 81. Use of Starch for Water Binding in Restructured Beef Products
  18. Chapter 82. Enzyme Generation of Free Amino Acids and its Nutritional Significance in Processed Pork Meats
  19. Chapter 83. Isolation of Flavor Peptides from Raw Pork Meat and Dry-Cured Ham
  20. Chapter 84. The Effect of Fat Content on the Quality of Ground Beef Patties
  21. Chapter 85. Fractionation and Characterization of Extracts of Chicken Fat Obtained with Supercritical Carbon Dioxide
  22. Chapter 86. BMP: A Flavor Enhancing Peptide Found Naturally in Beef. Its Chemical Synthesis, Descriptive Sensory Analysis and Some Factors Affecting its Usefulness
  23. Chapter 87. Effects of storage Under Carbon Dioxide Atmosphere on the Volatiles, Phenylalanine Ammonia - Lyase Activity and Water Soluble Constituents of Strawberry Fruits
  24. Chapter 88. Studies on the Hydrolysis of Fish Protein by Enzymatic Treatment
  25. Chapter 89. Production of Protein Hydrolysate from Lobster (Panulirus spp.)
  26. Chapter 90. Sensory Acceptance and Overall Quality of a Histidine Added Fish Sauce
  27. Chapter 91. Extraction of Value-Added Components from Shellfish Processing Discards
  28. Chapter 92. Protein Concentratres from Underutilized Aquatic Species
  29. Chapter 93. Extending the Shelf-Life of Seafood Using a Multiple Barrier Process
  30. Chapter 94. Fresh Orange Juice Flavor: a Quantitative and Qualitative Determination of the Volatile Constituents
  31. Chapter 95. Effect of Microwave Heating on Roasted Nut Flavor
  32. Chapter 96. Peanut Flavor Formation During Roasting as Affected by Atmospheric Conditions
  33. Chapter 97. Color Sorting of Lightly Roasted and Deskinned Peanut Kernels to Diminish Aflatoxin and Retain the Processing Potency
  34. Chapter 98. Carbohydrate Metabolism in Peanuts During Postharvest Curing and Maturation
  35. Chapter 99. The Phenolic Composition of Table Grapes
  36. Chapter 100. Selection of Spontaneous Strains of Saccharomyces cerevisiae as Starters in their Viticultural Area
  37. Chapter 101. Hydrolysis of Grape Glycosides by Enological Yeast β-Glucosidases
  38. Chapter 102. Analytical Research to Identify Illegal Modifications of D/H Values in Sugar Mixtures
  39. Chapter 103. Partial Characterization of β-Damascenone Precursors and Toxicity Studies of Free β-Damascenon in Cell Cultures of Vitis x labruscana cv. Concord Grapes
  40. Chapter 104. Influence of Nitrogen Compounds in Grapes on Aroma Compounds of Wines
  41. Chapter 105. The Contribution of Oak Lactone to the Aroma of Wood-Aged Wine
  42. Chapter 106. Possibilities of Characterizing Wine Varieties by Means of Volatile Flavor Compounds
  43. Chapter 107. Classification of Italian Wines on a Regional Scale by Means of a Multi-Isotopic Analysis
  44. Chapter 108. Flavour Development in Whisky Maturation
  45. Chapter 109. Investigation of Flavour Compounds in Whiskey Spent Lees
  46. Chapter 110. An Application of Centrifugal Counter-Current Chromatography on Flavor Chemistry - Separation of Aroma Substances in Whisky New Distillates
  47. Chapter 111. Aroma Compounds of Arbutus Distillates
  48. Chapter 112. Aroma Components of Raki
  49. Chapter 113. Recent Evaluation of Malt Quality
  50. Chapter 114. Lipolytic Activity of Cheese Related Microorganisms and its Impact on Cheese Flavour
  51. Chapter 115. Fermentation of Black Olives with Application of Starter Culture and Aeration
  52. Chapter 116. Changes in Soluble Sugars in Various Tissues of Cultivated Mushroom, Agaricus bisporus. During Postharves Storage
  53. Chapter 117. Concentration of Heavy Metals and Nutrients in the Leaves of Certain Forest Species Irrigated by Treated Wastewater
  54. Chapter 118. A Rapid Method for Determining the Water Dynamics (Uptake and Loss) of Moisture- Sensitive Foods
  55. Chapter 119. The Inhibitory Effect of the Essential Oils from Basil (Ocimum basilicum) and Sage {Salva officinalis) in Broth and in Model Food System
  56. Chapter 120. Comparison of some Physicochemical Characteristics Between Solid and Fluid Chios Mastic Resin
  57. Chapter 121. Food Production in Arid and Desert Areas Using the "KALLIDENDRON" TECHNOLOGY
  58. Chapter 122. The Essential Oil of Allium Sativum L., Liliaceae (Garlic)
  59. Chapter 123. Microbeam Molecular Spectroscopy of Biological Materials
  60. Chapter 124. Analysis of Drinking Water near and Far from Thermal Springs Using Instrumental Neutron Activation Analysis
  61. Chapter 125. Emulsifying Properties of Lupin Seed Proteins
  62. Chapter 126. Multiresponse Optimization by a Normalized Function Approach
  63. Chapter 127. Back Propagation Neural Networks: Theory and Applications for Food Science and Technology
  64. Chapter 128. Gentic Algorithms and Fuzzy Theory for Optimization and Control of Food Processes
  65. Chapter 129. Volatile Compounds in Wheat Cultivars from Several Locations in Kansas
  66. Chapter 130. Autolysis of Lactid Acid Bacteria: Impact on Flavor Development in Cheese
  67. Subject Index

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