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Taints and off-flavours in food /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England : Boca Raton :
Woodhead Pub. ; CRC Press,
2003.
|
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |a 1855734494 |q (electronic bk.) | ||
| 020 | |a 9781855734494 |q (electronic bk.) | ||
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| 020 | |a 6610372853 | ||
| 020 | |z 0849317444 | ||
| 020 | |z 9780849317446 | ||
| 020 | |z 0203501675 | ||
| 020 | |z 1280372850 | ||
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| 082 | 0 | 4 | |a 664.07 |2 22 |
| 245 | 0 | 0 | |a Taints and off-flavours in food / |c edited by Brian Baigrie. |
| 260 | |a Cambridge, England : |b Woodhead Pub. ; |a Boca Raton : |b CRC Press, |c 2003. | ||
| 300 | |a 1 online resource (ix, 203 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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 the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors. | ||
| 588 | 0 | |a Print version record. | |
| 546 | |a English. | ||
| 650 | 0 | |a Food contamination. | |
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 6 | |a Aliments |x Contamination. |0 (CaQQLa)201-0017024 | |
| 650 | 6 | |a Saveur. |0 (CaQQLa)201-0021687 | |
| 650 | 6 | |a Aliments |x Analyse sensorielle. |0 (CaQQLa)201-0063168 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Flavor. |2 fast |0 (OCoLC)fst00927108 | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food contamination. |2 fast |0 (OCoLC)fst00930746 | |
| 650 | 7 | |a Food |x Sensory evaluation. |2 fast |0 (OCoLC)fst00930607 | |
| 700 | 1 | |a Baigrie, Brian. | |
| 776 | 0 | 8 | |i Print version: |t Taints and off-flavours in food. |d Cambridge, England : Woodhead Pub. ; Boca Raton : CRC Press, 2003 |z 1855734494 |z 0849317444 |w (OCoLC)51992875 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781855734494 |z Texto completo |