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Food Flavors

Food Flavors

          
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About the Book

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 focused areas.

Topics discussed include:

  • The nature of food odorants and tastants and the way they are perceived by the human olfactory system
  • Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli
  • The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates)
  • Technological issues related to flavor compounds
  • Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods
  • Safety and regulatory aspects of flavorings used in foods
  • Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products
  • Food taints and off-flavors
  • Analytical approaches to characterize food flavors

The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.


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Product Details
  • ISBN-13: 9781138034976
  • Publisher: CRC Press
  • Publisher Imprint: Crc Press
  • Edition: Chemical & Functional Properties of Food Component
  • Language: English
  • Returnable: N
  • Spine Width: 0 mm
  • Weight: 700 gr
  • ISBN-10: 1138034975
  • Publisher Date: 14 Oct 2016
  • Binding: Paperback
  • Height: 233 mm
  • No of Pages: 504
  • Series Title: Chemical & Functional Properties of Food Components
  • Sub Title: Chemical, Sensory and Technological Properties
  • Width: 156 mm


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