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Author: Chi-Tang Ho
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 312
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Book Description
Challenges in Taste Chemistry and Biology reviews a new taste activity concept, and introduces glycoconjugated of glutamine and glutamine-containing peptides and the stability of cyclic alpha-enamines cooling compounds.
Author: Chi-Tang Ho
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 312
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Book Description
Challenges in Taste Chemistry and Biology reviews a new taste activity concept, and introduces glycoconjugated of glutamine and glutamine-containing peptides and the stability of cyclic alpha-enamines cooling compounds.
Author: Andreas Herrmann
Publisher: John Wiley & Sons
ISBN: 1119956986
Category : Science
Languages : en
Pages : 408
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Book Description
"Coming to a conclusion, this wonderful, informative and very interesting book presents an excellent overview of small volatile organic compounds and their role in our life and environment. Really fascinating is the entirety of scientific disciplines which were addressed by this book." –Flavour and Fragrance Journal, 2011 "... this book deserves to be a well-used reference in the library of any laboratory specialising in VOC". –Chemistry World, 2011 Volatile compounds are molecules with a relatively low molecular weight allowing for an efficient evaporation into the air. They are found in many areas of our everyday-life: they are responsible for the communication between species such as plants, insects or mammals; they serve as flavours or fragrances in many food products or perfumed consumer articles; and they play an important role in atmospheric chemistry. This book takes an interdisciplinary approach to volatile molecules. Review-style introductions to the main topics in volatile chemistry and biology are provided by international experts, building into a broad overview of this fascinating field. Topics covered include: The structural variety of volatile compounds Biogeneration of volatiles Synthesis of natural and non-natural volatiles Analysis of volatiles Volatile compounds as semiochemicals in plant-plant or plant-insect interactions Volatiles in pest control Pheromones and the influence of volatiles on mammals Olfaction and human perception Volatiles as fragrances The generation of flavours and food aroma compounds Stabilisation and controlled release of volatiles The impact of volatiles on the environment and the atmosphere
Author: Yoshinori Mine
Publisher: John Wiley & Sons
ISBN: 0470961740
Category : Technology & Engineering
Languages : en
Pages : 434
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Book Description
Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.
Author: Richard L. Doty
Publisher: John Wiley & Sons
ISBN: 1118139224
Category : Medical
Languages : en
Pages : 1284
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Book Description
The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.
Author: Michael Tunick
Publisher: Oxford University Press
ISBN: 0199922306
Category : Science
Languages : en
Pages : 302
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Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Author: Thomas E. Finger
Publisher: John Wiley & Sons
ISBN: 1573317381
Category : Technology & Engineering
Languages : en
Pages : 765
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Book Description
This volume presents the latest research in the broad field of the chemical senses from the International Symposium on Olfaction and Taste. This field includes not only the obvious senses of taste and smell but also chemical irritation and related sensations. Scientists investigate the mechanisms and functions of the chemical senses in the oral and nasal cavity as well as in the viscera including the gut and airways. This volume takes an integrative approach and provides historical context for modern research in the field. NOTE: Annals volumes are available for sale as individual books or as a journal. For information on institutional journal subscriptions, please visit www.blackwellpublishing.com/nyas. ACADEMY MEMBERS: Please contact the New York Academy of Sciences directly to place your order (www.nyas.org). Members of the New York Academy of Science receive full-text access to the Annals online and discounts on print volumes. Please visit http://www.nyas.org/MemberCenter/Join.aspx for more information about becoming a member.
Author: Ingo Klöckl
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110777282
Category : Science
Languages : en
Pages : 923
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Book Description
Volume 1 of the Handbook of Colorants Chemistry comprehensively covers the fundamentals of color as well as the underlying scientifi c principles, via the presentation of molecular compositions of inorganic and organic pigments. The author explains the chemical and physical production of color and the infl uence of the physical-geometric pigment parameters on the color shade. This volume also deals with historical and modern pigments, dyes, and binders, as well as their mode of action. The complementary “Volume 2: in Painting, Art and Inks” (ISBN 978-3-11-077700-0) focuses on paints, painting and drawing systems used by the painter and craftsman. The book is supplemented by a comprehensive bibliography with references to standard works, monographs, and original papers. The reader is provided with a unique overview of the fi eld of color chemistry.
Author: A. J. Taylor
Publisher: Elsevier
ISBN: 1845693361
Category : Technology & Engineering
Languages : en
Pages : 297
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Book Description
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. - Discusses adapting ingredients to meet consumer demand for nutritious food - Examines different technologies that improve flavour - Techniques for flavour modification are highlighted
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: 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.
