Author: Chi-Tang Ho
Publisher: Royal Society of Chemistry
ISBN: 1847552013
Category : Science
Languages : en
Pages : 485
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Book Description
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science.
Author: Chi-Tang Ho
Publisher: Royal Society of Chemistry
ISBN: 1849731780
Category : Technology & Engineering
Languages : en
Pages : 485
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Book Description
This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. This book covers several topical areas and includes: -A historical look at the use of isotopic analyses for flavour authentication -Computer-aided organic synthesis as a tool for generation of potentially new flavouring compounds from ascorbic acid -Butter flavors and microwave popcorn: A review of health issues and industry actions -The aroma of guavas - Key aroma compounds and influence of tissue disruption -Flavour release in lipid rich food matrices; in vitro and in vivo measurement using proton transfer reaction mass spectrometry -A study of the fate of aspartame and flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS -Study on the interaction of selected phenolic acids with bovine serum albumin.
Author: George Charalambous
Publisher: Elsevier
ISBN: 0323154409
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, "Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.
Author: Henryk Jelen
Publisher: CRC Press
ISBN: 1439814929
Category : Technology & Engineering
Languages : en
Pages : 492
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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 focu
Author: Vicente Ferreira
Publisher: Academic Press
ISBN: 012401724X
Category : Technology & Engineering
Languages : en
Pages : 742
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Book Description
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. - Focuses on the rapidly changing field of flavor science - Includes the latest information on the physiology, chemistry and measurement of flavor - Presents practical information on the flavor industry and emerging trends
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: Elisabeth Guichard
Publisher: John Wiley & Sons
ISBN: 1118929411
Category : Technology & Engineering
Languages : en
Pages : 422
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Book Description
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Author: Arthur M Spanier
Publisher: Royal Society of Chemistry
ISBN: 1847550851
Category : Technology & Engineering
Languages : en
Pages : 667
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Book Description
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Author: Paul L. H. McSweeney
Publisher: Springer Science & Business Media
ISBN: 0387848657
Category : Technology & Engineering
Languages : en
Pages : 794
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Book Description
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Author: Henry B Heath
Publisher: Palgrave
ISBN: 9781349093526
Category :
Languages : en
Pages : 460
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Book Description
