The Quality of Foods and Beverages V1: Chemistry and Technology
Elsevier, Dec 2, 2012 - Technology & Engineering - 462 pages
The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages.
This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese.
This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.
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CHAPTER 4 SOME RECENT ASPECTS OF THE CHEMISTRY OF NATURALLY OCCURRING PYRAZINES
CHAPTER 5 THE CHEMICAL BASES OF THE TASTE AND FLAVOR ENHANCING PROPERTIES OF HYDROLYZED PROTEIN
CHAPTER 6 MOLECULAR APPROACHES TO SWEETNESS QUANTITATION
CHAPTER 7 FLAVOUR POTENTIATING PROPERTIES OF TALIN SWEETENER THAUMATIN
CHAPTER 8 THE INFLUENCE OF CHEMICAL MODIFICATION OF THE SWEETTASTING PROTEINS THAUMATIN AND MONELLIN ON T...
CHAPTER 15 SOME ADVANCES IN ALCOHOLIC BEVERAGES AND VINEGAR FLAVOR RESEARCH
CHAPTER 16 THE WINES IN CYPRUS History Culture Technology and Economics
CHAPTER 17 RECENT DATA ON THE BIOCHEMICAL BASIS OF DURUM WHEAT QUALITY
CHAPTER 18 CHANGES IN QUALITY PARAMETERS OF FLOUR MILL STREAMS PRODUCED FROM SOFT WHEAT AFTER HYDROTHER...
CHAPTER 19 QUALITY OF WHEAT GLUTEN FROM DIFFERENT WHEAT VARIETIES AND MANUFACTURING METHODS
CHAPTER 20 WHAT WILL AN INCREASE IN THE CONTENT OF FIBER MEAN TO THE QUALITY AND FLAVOR OF BREAD AND HOW W...
CHAPTER 21 PRODUCTION OF HIGHFRUCTOSE SYRUP FROM CASSAVA STARCH
CHAPTER 22 FLAVOR PROFILE OF QUESO BLANCO
CHAPTER 9 FLAVOR QUALITY OF GINGER POWDERS
CHAPTER 10 FLAVOR RECOVERY FROM MUSHROOM BLANCHING WATER
CHAPTER 11 PREDICTION OF THE ORGANOLEPTIC QUALITY OF BEER
CHAPTER 12 PHENOLS IN THE AROMA OF DISTILLED BEVERAGES
CHAPTER 13 FLAVOR CONSTITUENTS IN RUM
CHAPTER 14 SENSORY AND INSTRUMENTAL STUDIES OF SCOTCH WHISKY FLAVOUR
1981 by Academic Abstr Academic Press Agric alcohols aldehydes amino acids analysis anthocyanin aqueous aroma B-cyclodextrin beer Biochemical bitter bread Cereal Cheddar Chem chemical chromatographic components concentration constituents containing cooking quality Cyprus DeChaunac grape detected dimethyl sulfide distillation dried drying durum wheat effect enzymes esters ethanol Ethyl eugenol ex butter fat extraction fatty acids Feillet fermentation fiber Figure flavor compounds Food Chem Food Sci Foods and Beverages fractions fruit ginger gliadin glucose gluten grape skins headspace gases hydrogen sulfide hydrolysates interaction isolated juice method milk mushroom blanching water obtained organoleptic peptides phenols present properties protein pyrazines Queso Blanco Raisio samples sauce Scotch whisky soft solution soy sauce spray drying starch sucrose sugar sulfur sweetness intensity syrup Talin sweetener tannins taste substance Technol temperature thaumatin threshold vacuoles varieties volatile whole grain whole grain flour wine yeast