for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry ...

New to eBooks.com?

Learn more

Food Flavors

Generation, Analysis and Process Influence

Food Flavors by G. Charalambous
Add to cart
US$ 505.95
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 saut├ęd 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; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.

Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.

Elsevier Science; February 1995
1151 pages; ISBN 9780080531823
Read online, or download in secure PDF format
Title: Food Flavors
Author: G. Charalambous
 
Buy, download and read Food Flavors (eBook) by G. Charalambous today!
More Technology
ISBNs
0080531822
9780080531823
9780444820136