Can I read Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components) on EtoBox?

Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components) by Jelen, Henryk (editor) is a nonfiction available to read on EtoBox.

What is Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components) about?

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- Read more... Content: Specificity of food odorants / Henryk Jeleń -- Important tastants and new developments / Jakob Ley...[et al.] -- Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- Lipid-derived flavor compounds / Henryk Jeleń and Erwin Wa̜sowicz -- Saccharides-derived flavor compounds / Małgorzata Majcher -- Flavors from amino acids / Henry-Eric Spinnler -- Binding and release of flavor compounds / Elisabeth Guichard -- Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Kramme

Who reads Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)?

Author

Jelen, Henryk (editor)

Publisher

CRC Press/Taylor & Francis Group

Published

2011

Language

EN

ISBN

9781283349994

Category

nonfiction

Subjects

Science, Technology, Chemistry