UID:
almafu_9960073179702883
Format:
1 online resource (1151 p.)
ISBN:
1-281-22271-2
,
9786611222710
,
0-08-053182-2
Series Statement:
Developments in food science ; v. 37B
Content:
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; appli
Note:
Description based upon print version of record.
,
Front Cover; Food Flavors: Generation, Analysis and Process Influence; Copyright Page; Contents; Chapter 69. The Effect of Polymers on the Vapor Pressure of an O/W Microemulsion System; Chapter 70. Prediction of Moisture Barrier Requirements for an Effervescent Sinle Serve Aspartame- Sweetened Tablet; Chapter 71. Comparing the Rates of Development of Temperature Distributions in Foods Shaped as Spheres, Cylinders and Thick Films; Chapter 72. Effect of Oxygen on the Ethyl Acetate Production from Continuous Ethanol Stream by Candida utilis in submerged cultures
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Chapter 73. Changes in Microstructure and Thermal Properties of Thermally Processed Comstarch/Soy Protein Isolate Model Food SystemsChapter 74. Evaluation of Cookeina sulcipes as an Edible Mushroom: Determination of its Biomass Composition; Chapter 75. Interactions Between Polysaccharides and Aroma Compounds; Chapter 76. Water and Ethanol Adsorption on Starchy Substrates as Biomass Separation Systems; Chapter 77. Some Mulitvariate Perspectives on Shelf life Research; Chapter 78. Nitrite Alternatives for Processed Meats
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Chapter 79. Potential for Growth and Inhibition of Listeria monocytogenes in Meat and Poultry ProductsChapter 80. Quality of Extrusion-Cooked Poultry Meat Products; Chapter 81. Use of Starch for Water Binding in Restructured Beef Products; Chapter 82. Enzyme Generation of Free Amino Acids and its Nutritional Significance in Processed Pork Meats; Chapter 83. Isolation of Flavor Peptides from Raw Pork Meat and Dry-Cured Ham; Chapter 84. The Effect of Fat Content on the Quality of Ground Beef Patties
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Chapter 85. Fractionation and Characterization of Extracts of Chicken Fat Obtained with Supercritical Carbon DioxideChapter 86. BMP: A Flavor Enhancing Peptide Found Naturally in Beef. Its Chemical Synthesis, Descriptive Sensory Analysis and Some Factors Affecting its Usefulness; Chapter 87. Effects of storage Under Carbon Dioxide Atmosphere on the Volatiles, Phenylalanine Ammonia - Lyase Activity and Water Soluble Constituents of Strawberry Fruits; Chapter 88. Studies on the Hydrolysis of Fish Protein by Enzymatic Treatment
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Chapter 89. Production of Protein Hydrolysate from Lobster (Panulirus spp.)Chapter 90. Sensory Acceptance and Overall Quality of a Histidine Added Fish Sauce; Chapter 91. Extraction of Value-Added Components from Shellfish Processing Discards; Chapter 92. Protein Concentratres from Underutilized Aquatic Species; Chapter 93. Extending the Shelf-Life of Seafood Using a Multiple Barrier Process; Chapter 94. Fresh Orange Juice Flavor: a Quantitative and Qualitative Determination of the Volatile Constituents; Chapter 95. Effect of Microwave Heating on Roasted Nut Flavor
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Chapter 96. Peanut Flavor Formation During Roasting as Affected by Atmospheric Conditions
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English
Additional Edition:
ISBN 0-444-82013-2
Language:
English
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