Food flavors : generation, analysis and process influence : proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
著者
書誌事項
Food flavors : generation, analysis and process influence : proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994
（Developments in food science, 37）
Elsevier, 1995
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
In this work, major emphasis is placed on the effects of processing and food components upon the flavour of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavour materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauted flavours; emulsification properties of egg yolk and lupin proteins; the interaction of flavour compounds with flour, starch, and polysaccharides; factors affecting development of flavour in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavour in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavours from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavour chemistry, food product research and development, and food quality control.
目次
- Enzyme reactions in reverse micelles, A. Gupte et al
- stir-fried/saute flavours - recent developments in the U.S.A., A.S. Kiratsous and M. Ishikawa
- optimization of virgin olive oil quality in relation to fruit ripening and storage, E. Monteleone et al
- influence of dips, modified atmospheric packaging, and storage time on the enzymatic discoloration of processed raw potatoes, J.A. Maga
- nutrition in the critically ill infant, D.E. Withington
- volatile nitrosamines in foods - an update, R.A. Scanlan
- acceleration of flavour formation during cheese ripening, M. El Soda
- screening for antioxidant activity of essential oils obtained from spices, V. Lagouri and D. Boskou
- application of GC-MS analysis for studies on biosynthesis of lower terpenes incorporating deuterated precursors in plant cultured cells, K. Nabeta
- isolation and identification of off-flavour components from soy milk, L. Hashim and H. Chaveron
- interactions between polysaccharides and aroma compounds, S. Langourieux and J. Crouzet
- enzyme generation of free amino acids and its nutritional significance in processed pork meats, F. Toldra et al
- studies on the hydrolysis of fish protein by enzymatic treatment, A.M. Martin and D. Porter
- fresh orange juice flavour - a quantitative and qualitative determination of the volatile constituents, M.G. Moshonas and P.E. Shaw
- peanut flavour formation during roasting as affected by atmospheric conditions, R.Y.-Y. Chiou and C.-Y. Tseng
- the contribution of oak lactone to the aroma of wood-aged wine, J.R. Piggott et al
- investigation of flavour compounds in whiskey spent lees, K. MacNamara et al
- food production in arid and desert areas using the "Kallidendron" technology, G. Kallistratos et al. (Part Contents).
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