Food Flavour Technology - Taylor Andrew J. (Curatore); Linforth Robert S. T. (Curatore) | Libro John Wiley & Sons 02/2010 - HOEPLI.it


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taylor andrew j. (curatore); linforth robert s. t. (curatore) - food flavour technology

Food Flavour Technology

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Dettagli

Genere:Libro
Lingua: Inglese
Pubblicazione: 02/2010
Edizione: 2nd Edition





Note Editore

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for natural products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.  The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists.  Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.




Sommario

List of contributors Preface 1 Creating and formulating flavours John Wright 1.1 Introduction 1.2 Interpreting analyses 1.3 Flavour characteristics 1.4 Applications 1.5 Flavour forms 1.6 Production issues 1.7 Regulatory affairs 1.8 A typical flavour 1.9 Commercial considerations 1.10 Summary References 2 Flavour legislation Jack Knights 2.1 Introduction 2.2 Methods of legislation 2.3 Legislation in the United States 2.4 International situation: JECFA 2.5 Council of Europe 2.6 European community 2.7 Current EU Situation and the future References 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions Josef Kerler, Chris Winkel, Tomas Davidek and Imre Blank 3.1 Introduction 3.2 General aspects of the Maillard reaction cascade 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours 3.4 Preparation of process flavours 3.5 Outlook References 4 Biotechnological flavour generation Ralf G. Berger, Ulrich Krings and Holger Zorn 4.1 Introduction 4.2 Natural flavours: market situation and driving forces 4.3 Advantages of biocatalysis 4.4 Micro-organisms 4.5 Enzyme technology 4.6 Plant catalysts 4.7 Flavours through genetic engineering 4.8 Advances in bioprocessing 4.9 Conclusion References 5 Natural sources of flavours Peter S.J. Cheetham 5.1 Introduction 5.2 Properties of flavour molecules 5.3 Dairy flavours 5.4 Fermented products 5.5 Cereal products 5.6 Vegetable sources of flavour 5.7 Fruit 5.8 Other flavour characteristics 5.9 Fragrance uses 5.10 Conclusion References 6 Useful principles to predict the performance of polymeric flavour delivery systems Daniel Benczédi 6.1 Overview 6.2 Introduction 6.3 Compatibility and cohesion 6.4 Sorption and swelling 6.5 Diffusion and release References 7 Delivery of flavours from food matrices Saskia M. van Ruth and Jacques P. Roozen 7.1 Introduction 7.2 Flavour properties 7.3 Thermodynamic aspects of flavour delivery 7.4 Kinetic aspects of flavour delivery 7.5 Delivery systems: food technology applications 7.6 Conclusions References 8 Modelling flavour release Rob Linforth 8.1 Introduction 8.2 Equilibrium partition models 8.3 Dynamic systems 8.4 In vivo consumption 8.5 Conclusion References 9 Instrumental methods of analysis Gary Reineccius 9.1 Analytical challenges 9.2 Aroma isolation 9.3 Selection of aroma isolation method 9.4 Aroma isolate fractionation prior to analysis 9.5 Flavour analysis by gas chromatography 9.6 Flavour analysis by HPLC 9.7 Identification of volatile flavours 9.8 Electronic noses 9.9 Summary References 10 On-line monitoring of flavour processes Andrew J. Taylor and Rob S.T. Linforth 10.1 Introduction 10.2 Issues associated with in vivo monitoring of flavour release 10.3 Pioneers and development of on-line flavour analysis 10.4 On-line aroma analysis using chemical ionisation techniques 10.5 Analysis of tastants using direct mass spectrometry 10.6 Applications 10.7 Future References 11 Sensory methods of flavour analysis Ann C. Noble and Isabelle Lesschaeve 11.1 Introduction 11.2 Analytical tests 11.3 Consumer tests 11.4 Sensory testing administration 11.5 Selection and training of judges 11.6 Statistical analysis of data 11.7 Relating sensory and instrumental flavour data 11.8 Summary References 12 Brain imaging Luca Marciani, Sally Eldeghaidy, R.C. Spiller, P.A. Gowland and S.T. Francis 12.1 Introduction 12.2 Cortical pathways of taste, aroma and oral somatosensation 12.3 Imaging of brain function 12.4 Brain imaging of flavour 12.5 Future trends References Index




Note Libraio

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.
The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.



The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.







Altre Informazioni

ISBN:

9781405185431

Condizione: Nuovo
Dimensioni: 254 x 27.96 x 180 mm Ø 880 gr
Formato: Copertina rigida
Pagine Arabe: 376






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