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Food flavors : chemical, sensory and technological properties /

Authors: Jelen, Henryk.%editor Series: Chemical & functional properties of food components series Published by : CRC Press/Taylor & Francis Group,, (Boca Raton, FL :) Physical details: xii, 492 p. : ill. ; 25 cm. ISBN: 1439814910 Subject(s): Flavor. | Food %Analysis. | Food %Composition. | Food %Biotechnology. | TECHNOLOGY & ENGINEERING / Food Science. Year: 2012
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Item type Location Call Number Status Notes Date Due
Book Book AUM Main Library 664 F665 (Browse Shelf) Available JBC/2011/17261
Book Book AUM Main Library 664 F665 (Browse Shelf) Available JBC/2011/17261

Includes bibliographical references and index.

"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"--

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