Taints and Off-Flavours in Foods
eBook - PDF

Taints and Off-Flavours in Foods

  1. 216 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Taints and Off-Flavours in Foods

About this book

Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry. - Describes some of the most important causes of taints and off-flavours in food and outlines how they can be identified and dealt with - Reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints - Discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors

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Yes, you can access Taints and Off-Flavours in Foods by B Baigrie in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Taints and Off-Flavours in Food
  3. Copyright Page
  4. Table of Contents
  5. Contributors
  6. Chapter 1. Introduction
  7. Chapter 2. Sensory analytical methods in detecting taints and off-flavours in food
  8. Chapter 3. Instrumental methods in detecting taints and off-flavours
  9. Chapter 4. Packaging materials as a source of taints
  10. Chapter 5. Microbiologically derived off-flavours
  11. Chapter 6. Oxidative rancidity as a source of off-flavours
  12. Chapter 7. The Maillard reaction as a source of off-flavours
  13. Chapter 8. Off-flavours due to interactions between food components
  14. Chapter 9. Taints from cleaning and disinfecting agents
  15. Index