Food flavors - Chemical Sensory and Technological Propertiesseeders: 22
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Food flavors - Chemical Sensory and Technological Properties (Size: 36.05 MB)
Description Henryk Jelen, "Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)" ISBN: 1439814910 | 2011 | PDF | 490 pages | 36.3 MB 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  PLZ SEED SHARING IS CARING Related Torrents
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