Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations PDF Download
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Author: Wenjiang Dong
Publisher: Frontiers Media SA
ISBN: 2832539610
Category : Medical
Languages : en
Pages : 121
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Book Description
Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds. In order to systematically study the chemical nature of the inherent aroma of beverages and their flavor formation mechanisms, it is necessary to focus on revealing the metabolic pathways of the key aroma substances at the molecular level. Additionally, it is important to explore the interactions between beverage matrices and aromas, as well as the elimination mechanisms for off-flavor formations. It is proposed that the combination of modern instrumental analysis with molecular sensory science, and in-depth discussions of the aroma formation pathways and aroma release mechanisms in beverages is a major focus of future aroma research.
Author: Wenjiang Dong
Publisher: Frontiers Media SA
ISBN: 2832539610
Category : Medical
Languages : en
Pages : 121
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Book Description
Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds. In order to systematically study the chemical nature of the inherent aroma of beverages and their flavor formation mechanisms, it is necessary to focus on revealing the metabolic pathways of the key aroma substances at the molecular level. Additionally, it is important to explore the interactions between beverage matrices and aromas, as well as the elimination mechanisms for off-flavor formations. It is proposed that the combination of modern instrumental analysis with molecular sensory science, and in-depth discussions of the aroma formation pathways and aroma release mechanisms in beverages is a major focus of future aroma research.
Author: Peng Wang
Publisher: Frontiers Media SA
ISBN: 2832548784
Category : Medical
Languages : en
Pages : 149
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Book Description
Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.
Author:
Publisher: Elsevier
ISBN: 0128140453
Category : Technology & Engineering
Languages : en
Pages : 2217
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Book Description
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Author: Gnana Moorthy Eswaran U
Publisher: CRC Press
ISBN: 1040087906
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.
Author: Peter A. Williams
Publisher: Royal Society of Chemistry
ISBN: 0854044612
Category : Science
Languages : en
Pages : 600
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Book Description
Gums and Stabilisers for the Food Industry present the latest research from leading experts in the field including: - biochemical characterization - the use of antibodies - immunostaining and enzyme hydrolysis -chemical and physicochemical characterization including rheological investigation and AFM studies - engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles - the role of biopolymers in the formation of emulsions and foams - influence of hydrocolloids on organoleptic properties - the application of hydrocolloids in foods and beverages - health aspects.
Author: Ted Wilson
Publisher: Springer Science & Business Media
ISBN: 1592594158
Category : Medical
Languages : en
Pages : 463
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Book Description
A comprehensive review of how the beverages we drink affect our health and nutrition. The authors discuss the health effects of a wide range of popular beverages, including alcohol, wine, fruit and vegetable juices, coffee and tea, chocolate, milk and milk products, weight management beverages, and soft drinks. Among the topics of current interest considered are the beneficial effects of wine, the harmful interactions of citrus juices with prescription drugs, tomato juice as an anticancer agent, the benefits of herbal teas, probiotic organisms in dairy and fermented dairy products, the value of sports beverages, the risks associated with the consumption of soft drinks, and the quality and content of bottled water.
Author: Amos Nussinovitch
Publisher: John Wiley & Sons
ISBN: 1119700825
Category : Technology & Engineering
Languages : en
Pages : 325
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Book Description
Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition. The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids. Readers will also find: A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties Practical discussions pertaining to the modification of food taste and odor using hydrocolloids A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128119438
Category : Science
Languages : en
Pages : 418
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Book Description
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the restricted use of nanomaterials. - Includes how nanobiosensors are useful for the detection of foodborne pathogens - Discusses applications of nanotechnology from flavor and nutrition, to stability and safety in packaging - Includes nano and microencapsulation, nanoemulsions, nanosensors, and nano delivery systems - Identifies practical applications of nanoscience for use in industry today
Author: Deborah D. Roberts
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 504
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Book Description
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 148220813X
Category : Medical
Languages : en
Pages : 1125
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Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
