Food flavors: chemical, sensory and technological properties / edited by Henryk Jelen.
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TextPublication details: Boca Raton : CRC Press, 2012Edition: 1st edDescription: xii, 492 p. : ill. ; 25 cmISBN: 9781439814918 Subject(s): Flavor | Food -- Analysis | Food -- Composition | Food -- BiotechnologyDDC classification: 664 | Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
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General Books Science Library
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Science Library, Sikkim University Science Library General Section | 664 JEL/F (Browse shelf(Opens below)) | Available | Books For SU Science Library | 45490 |
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| 663.13 STA/P Principles of Fermentation Technology | 663.3 HIL/B Brewing microbiology: managing microbes, ensuring quality and valorising waste/ | 664/.024 BAM/F Food, fermentation, and micro-organisms / | 664 JEL/F Food flavors: chemical, sensory and technological properties / | 664.001579 FOS/F Food Microbiology / | 664.001579 HAR/L Laboratory methods in food microbiology/ | 664.001579 HAR/L Laboratory methods in food microbiology/ |
Includes bibliographical references and index.
Chapter 1 Specificity of Food Odorants
Chapter 2 Important Tastants and New Developments.
Chapter 3 Smell, Taste, and Flavor
Chapter 4 Lipid-Derived Flavor Compounds
Chapter 5 Saccharides-Derived Flavor Compounds
Chapter 6 Flavors from Amino Acids
Chapter 7 Binding and Relea.se of Flavor Compounds
Chapter 8 Flavor Suppre.ssion and Enhancement
Chapter 9 Legislation, Safety Assessment, and Labeling of Food Flavors and Flavorings
Chapter 10 Essential Oils and Spices
Chapter 11 Functional (Nonflavor) Properties of Flavor Compounds
Chapter 12 Flavors from Cheeses
Chapter 13 Red Meat Flavor
Chapter 14 Flavor of Wine
Chapter 15 Flavor of Bread and Bakery Products
Chapter 16 Food Taints and Off-Flavors .
Chapter 17 Volatile Compounds in Food Authenticity and TraceabilityTesting
Chapter 18 Mapping the Combinatorial Code of Food Flavors by Means of Molecular Sensory Science Approach
Chapter 19 Methods for Sensory Analysis
Chapter 20 Machine Olfaction: A Devices Approach to Measurement of Food Aroma .
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