Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994

書誌事項

Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994

Chi-Tang Ho, editor, Chee-Teck Tan, editor, Chao-Hsiang Tong, editor

(ACS symposium series, 610)

American Chemical Society, 1995

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注記

Includes bibliographical references and indexes

内容説明・目次

内容説明

This work synthesizes the aspects of aroma research in the following topics areas: reaction kinetics, modelling, physical phenomena associated with flavour emulsion and encapsulation, as well as the effects of processing and storage of flavours. The book also: explores the kinetics of flavour generation and deterioration, and addresses the kinetics of flavour binding and release; discusses the physical chemistry of flavour encapsulation; focuses on the physical properties and stability of flavour emulsion, microemulsion and encapsulation; and examines the physical characteristics of flavour compounds during food processing. The book is designed for use by flavourists, food scientists, food technologists and flavour chemists.

目次

  • Physical chemistry in flavour products preparation - an overview, Chee-Tack Tan. Part 1 Kinetics of flavour reactions: kinetics of formation and degradation of morphino-1-deoxy-D-fructose, Alexis Huyghues-Despointes and Varoujan A. Yaylayan
  • effect of water content and amino acids on Maillard Browning kinetics in propylene glycol-based model systems during microwave heating, Guangyuan Lu et al
  • kinetics of tetramethylpyrazine formation under high-hydrostatic pressure, Tzou-Chi Huang et al. Part 2 Modelling: modelling Maillard Browning in dehydrated food systems as a function of temperature, moisture content and glass transition temperature, Raivo Karmas and Marcus Karel
  • modelling the Maillard reaction - a computer simulation and a discussion of its application to Maillard reaction analysis and design, Patrick S. Lee
  • implementation of process kinetics to scale up automated thermally-reacted flavour processes, Chwan Kong King. Part 3 Effects of processing and storage on flavours: production of natural flavours using a cold extrusion process, M.H. Cho et al
  • a novel membrane process for folding essential oils, M.H. Auerbach
  • oxidative stability of encapsulated seal blubber oil, Fereidoon Shahidi and Udaya N. Wanasundara. Part 4 Emulsion and stabilization of flavours: the location of vanillin in a food emulsion system, Ibrahim Kayali et al
  • methods to product the physical stability of flavour - cloud emulsion, K.Y. Tse and G.A. Reineccius
  • surface dilational rheological properties of protein-adsorbed interfaces - relationship to stability of food foams and emulsions, Q. Jiang and Y.C. Chiew
  • the role of specialty food starches in flavour emulsions, Paolo C. Trubiano
  • phospholipid liposomes - properties and potential use in flavour encapsulation, Norman Weiner
  • non-phospholipid liposomes - properties and potential use in flavour encapsulation, Rajiv Mathur and Phil Capasso
  • use of cyclodextrins for flavours, Z. Helena Qi and Allan R. Hedges
  • the role of specialty food starches in flavour encapsulation, Paolo C. Trubiano.

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詳細情報

  • NII書誌ID(NCID)
    BA26478923
  • ISBN
    • 0841233268
  • LCCN
    95037875
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Washington, DC
  • ページ数/冊数
    xi, 266 p.
  • 大きさ
    23 cm
  • 分類
  • 件名
  • 親書誌ID
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