Taints and off-flavours in food /

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Taints and off-flavours are a major problem for the food industry. Part 1 of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part 2 of the book discusses...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Baigrie, Brian
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge, England : Boca Raton : Woodhead Pub. ; CRC Press, 2003.
Colección:Woodhead Publishing in food science and technology.
Temas:
Food contamination.
Flavor.
Food > Sensory evaluation.
Food > Analysis.
Aliments > Contamination.
Saveur.
Aliments > Analyse sensorielle.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction / B. Baigrie
  • Sensory analytical methods in detecting taints and off-flavours in food / D. Kilcast
  • Instrumental methods in detecting taints and off-flavours / W.J. Reid
  • Packaging materials as a source of taints / T. Lord
  • Microbiologically derived off-flavours / F.B. Whitfield
  • Oxidative rancidity as a source of off-flavours / R.J. Hamilton
  • The Maillard reaction as a source of off-flavours / A. Arnoldi
  • Off-flavours due to interactions between food components / E. Spinnler
  • Taints from cleaning and disinfecting agents / C. Olieman.

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