Food Flavors

Food Flavors
Author :
Publisher : CRC Press
Total Pages : 506
Release :
ISBN-10 : 9781439814918
ISBN-13 : 1439814910
Rating : 4/5 (18 Downloads)

Book Synopsis Food Flavors by : Henryk Jelen

Download or read book Food Flavors written by Henryk Jelen and published by CRC Press. This book was released on 2011-10-25 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.


Food Flavors Related Books

Food Flavors
Language: en
Pages: 506
Authors: Henryk Jelen
Categories: Technology & Engineering
Type: BOOK - Published: 2011-10-25 - Publisher: CRC Press

DOWNLOAD EBOOK

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the c
Food Flavors and Chemistry
Language: en
Pages: 670
Authors: Arthur M. Spanier
Categories: Cooking
Type: BOOK - Published: 2001 - Publisher: Royal Society of Chemistry

DOWNLOAD EBOOK

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry
Foodlore and Flavors
Language: en
Pages: 272
Authors: Su-Lyn Tan
Categories: Cookery, Southeast Asian
Type: BOOK - Published: 2007 - Publisher:

DOWNLOAD EBOOK

Sourcebook of Flavors
Language: en
Pages: 952
Authors: Gary Reineccius
Categories: Business & Economics
Type: BOOK - Published: 1994 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Covers all aspects of the flavor industry. Discusses mechanisms of flavor formation in plants and animal tissues; means of manufacturing flavors, including the
Eight Flavors
Language: en
Pages: 304
Authors: Sarah Lohman
Categories: Cooking
Type: BOOK - Published: 2016-12-06 - Publisher: Simon and Schuster

DOWNLOAD EBOOK

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. T