Enhancing Flavor Characteristics of Semi-soft Cheese Made from Milk Concentrated by Ultrafiltration PDF Download
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Author: Mi Sun Kim
Publisher:
ISBN:
Category :
Languages : en
Pages : 350
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Book Description
Author: Elisabeth Guichard
Publisher: Woodhead Publishing
ISBN: 0323914934
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. - Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception - Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers - Explains how flavor compounds may modulate food intake and behavior - Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
Author: Mi Sun Kim
Publisher:
ISBN:
Category :
Languages : en
Pages : 350
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Book Description
Author: Jim Stephens
Publisher: RWG Publishing
ISBN:
Category : Cooking
Languages : en
Pages : 80
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Book Description
Introducing "Cooking with Flavor: Delicious Recipes for Every Palate" by Jim Stephens—an exquisite culinary journey packed with mouthwatering recipes, invaluable cooking insights, and a celebration of the art of flavor. From the basics of flavor building to the exploration of global cuisine, this book is a treasure trove of inspiration for home cooks of all skill levels. Embark on a flavorful adventure as you explore the importance of flavor in cooking, learn about key ingredients and techniques, and discover how to enhance the taste of your dishes. With chapters dedicated to everything from appetizers and main courses to desserts and beverages, you'll find a wealth of delicious recipes to suit every taste and occasion. Delight in the vibrant flavors of hearty soups, vibrant salads, succulent meat dishes, and creative vegetarian creations. Elevate your cooking with tips for incorporating seasonal and local ingredients, experimenting with flavor pairings, and embracing the joy of cooking with love and passion. Written with warmth, expertise, and a deep love for food, "Cooking with Flavor" is more than just a cookbook—it's a culinary companion that will inspire you to unleash your creativity in the kitchen and create unforgettable meals that nourish the body and soul. Whether you're a seasoned chef or a novice cook, this book is sure to become a beloved resource in your kitchen. So, grab your apron, sharpen your knives, and get ready to embark on a flavorful journey like no other.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309148057
Category : Medical
Languages : en
Pages : 506
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Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: Ronald S. Jackson
Publisher: Academic Press
ISBN: 0128018267
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. - Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception - Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination - Provides a flow chart of wine tasting steps and production procedures - Presents practical details on wine storage and the problems that can occur both during and following bottle opening
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Xiaofen Du
Publisher: Springer Nature
ISBN: 303151808X
Category :
Languages : en
Pages : 425
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Book Description
Author: Rajnibhas Sukeaw Samakradhamrongthai
Publisher: Springer Nature
ISBN: 3031626125
Category :
Languages : en
Pages : 379
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Book Description
Author: Roy Teranishi
Publisher: Springer Science & Business Media
ISBN: 1461546931
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective fields. In addition, it presents up-to-date findings in the areas of flavor chemistry, analytical methods, thermally produced flavors and precursors, enzymatically produced flavors and precursors, and sensory methods and results.
Author: Henryk Jelen
Publisher: CRC Press
ISBN: 1439814910
Category : Technology & Engineering
Languages : en
Pages : 506
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Book Description
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 The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
