The Quality of Foods and Beverages V1: Chemistry and Technology

Front Cover
George Charalambous
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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Contents

CHAPTER 1 INTRODUCTION THE FUTURE OF THE FLAVOR INDUSTRY
1
CHAPTER 2 INTERACTIONS OF FLAVOR COMPOUNDS WITH FOOD COMPONENTS
7
CHAPTER 3 INTERACTION OF CYCLODEXTRINS WITH TASTE SUBSTANCES
19
CHAPTER 4 SOME RECENT ASPECTS OF THE CHEMISTRY OF NATURALLY OCCURRING PYRAZINES
35
CHAPTER 5 THE CHEMICAL BASES OF THE TASTE AND FLAVOR ENHANCING PROPERTIES OF HYDROLYZED PROTEIN
61
CHAPTER 6 MOLECULAR APPROACHES TO SWEETNESS QUANTITATION
83
CHAPTER 7 FLAVOUR POTENTIATING PROPERTIES OF TALIN SWEETENER THAUMATIN
91
CHAPTER 8 THE INFLUENCE OF CHEMICAL MODIFICATION OF THE SWEETTASTING PROTEINS THAUMATIN AND MONELLIN ON T...
113
CHAPTER 15 SOME ADVANCES IN ALCOHOLIC BEVERAGES AND VINEGAR FLAVOR RESEARCH
225
CHAPTER 16 THE WINES IN CYPRUS History Culture Technology and Economics
241
CHAPTER 17 RECENT DATA ON THE BIOCHEMICAL BASIS OF DURUM WHEAT QUALITY
257
CHAPTER 18 CHANGES IN QUALITY PARAMETERS OF FLOUR MILL STREAMS PRODUCED FROM SOFT WHEAT AFTER HYDROTHER...
275
CHAPTER 19 QUALITY OF WHEAT GLUTEN FROM DIFFERENT WHEAT VARIETIES AND MANUFACTURING METHODS
289
CHAPTER 20 WHAT WILL AN INCREASE IN THE CONTENT OF FIBER MEAN TO THE QUALITY AND FLAVOR OF BREAD AND HOW W...
305
CHAPTER 21 PRODUCTION OF HIGHFRUCTOSE SYRUP FROM CASSAVA STARCH
319
CHAPTER 22 FLAVOR PROFILE OF QUESO BLANCO
327

CHAPTER 9 FLAVOR QUALITY OF GINGER POWDERS
119
CHAPTER 10 FLAVOR RECOVERY FROM MUSHROOM BLANCHING WATER
133
CHAPTER 11 PREDICTION OF THE ORGANOLEPTIC QUALITY OF BEER
147
CHAPTER 12 PHENOLS IN THE AROMA OF DISTILLED BEVERAGES
167
CHAPTER 13 FLAVOR CONSTITUENTS IN RUM
183
CHAPTER 14 SENSORY AND INSTRUMENTAL STUDIES OF SCOTCH WHISKY FLAVOUR
201
THE VACUOLAR CONTENTS OF GRAPE BERRY SUBEPIDERMAL TISSUES
341
CHAPTER 24 ANALYSIS AND FLAVOR EFFECTS OF VOLATILE SULFUR COMPOUNDS IN CITRUS JUICES
361
CHAPTER 25 TANNINS IN SOLID FOODS
377
CHPTER 26 RECENT ADVANCES IN CHEESE FLAVOR RESEARCH
389
Index
437
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