Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals.
Topics covered also include:
- Dairy products and wine flavors
- Formation of flavors
- Tenderization of meat
- Migration of chemicals in food packaging
- Antioxidants and health
- Quality control
The biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scientific research are presented as well as research that will lead to enhanced food quality.
Partial Contents
Halal issues in flavor industry
Dairy and Wine Flavors
- Real time release of flavor compounds and flavor perception: an application to cheese
- Effects of aroma profiles of piacentinu and ricotta cheese using different tool materials during cheesemaking
- Volatile profiles of piacentinu ennese cheese producted with raw and pasteurized milk
- Heat stability of ca-caseinate/whey emulsions: effect of pH, salts and protein ratios
- Flavor of wines producted by cells immobilized on various supports
- Changes in the profile of major volatile compunds in Greek wines stored under cellar temperature conditions
- Role of anthocyanins in the differentiation of tempranill wines
- Organic acid composition of ume liqueur
Composition
- The volatile components of Indian long pepper
- Investigation on aroma volatiles from fresh flowers of saffron
- GC.MS analysis of the volatile compounds of tuber melanosporumfrom Tricastin and Alpes de Haute Province France
- Characterization of off-odor of local duck meat
- Glycosidically-bound aroma compounds present in green and cured vanilla beans
- Flavor studies on some Amazonian fruits
Formation of Flavors
5 chapters
Analysis
6 chapters
Antioxidants and Health
8 chapters
Quality
11 chapters
Index
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