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Food flavors :chemical, sensory and ...

Jelen, Henryk.

Food flavors :chemical, sensory and technological properties /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664
書名/作者:	Food flavors : : chemical, sensory and technological properties // edited by Henryk Jeleń.
其他作者:	Jelen, Henryk.
出版者:	Boca Raton : : CRC Press/Taylor & Francis Group,, c2012.
面頁冊數:	xii, 492 p. : : ill. ;; 25 cm.
標題:	Flavor.
標題:	Food - Analysis.
標題:	Food - Composition.
標題:	Food - Biotechnology.
ISBN:	9781439814918 (hbk.) :
ISBN:	1439814910 (hbk.)
書目註:	Includes bibliographical references and index.
摘要、提要註:	"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"--

Food flavors :chemical, sensory and technological properties /
Food flavors :chemical, sensory and technological properties /edited by Henryk Jeleń. - Boca Raton :CRC Press/Taylor & Francis Group,c2012. - xii, 492 p. :ill. ;25 cm. - Chemical and functional properties of food components series.

Includes bibliographical references and index.

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"--

ISBN: 9781439814918 (hbk.) :NTD 5,463

LCCN: 2011022870Subjects--Topical Terms:

197383
Flavor.

LC Class. No.: TX531 / .F66 2012

Dewey Class. No.: 664

Food flavors :chemical, sensory and technological properties /
LDR:01377cam a2200205 a 4500 001 377017
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010 $a 2011022870
020 $a 9781439814918 (hbk.) : $c NTD 5,463
020 $a 1439814910 (hbk.)
040 $a DLC $c DLC $d DLC $d DYU
041 0 $a eng
050 0 0 $a TX531 $b .F66 2012
082 0 0 $a 664 $2 23
245 0 0 $a Food flavors : $b chemical, sensory and technological properties / $c edited by Henryk Jeleń.
260 $a Boca Raton : $b CRC Press/Taylor & Francis Group, $c c2012.
300 $a xii, 492 p. : $b ill. ; $c 25 cm.
490 0 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
520 $a "Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- $c Provided by publisher.
650 0 $a Flavor. $3 197383
650 0 $a Food $x Analysis. $3 353556
650 0 $a Food $x Composition. $3 388325
650 0 $a Food $x Biotechnology. $3 366910
700 1 $a Jelen, Henryk. $3 502947