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The analysis and control of less-desirable flavors in foods and beverages /
The analysis and control of less desirable flavors in foods and beverages.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1980.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn840489357 | ||
| 003 | OCoLC | ||
| 005 | 20231117044850.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 130423s1980 nyua ob 101 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d UIU |d OCLCO |d N$T |d IDEBK |d E7B |d OCLCF |d OCLCQ |d OCLCO |d YDXCP |d EBLCP |d UKDOC |d DEBSZ |d OCLCO |d OCL |d OCLCO |d OCLCQ |d OCLCO |d OCLCA |d OCLCQ |d Z5A |d MERUC |d OCLCQ |d LEAUB |d OCLCQ |d OCLCO |d OCLCQ |d COM |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 850146426 | ||
| 020 | |a 9780323153843 |q (electronic bk.) | ||
| 020 | |a 0323153844 |q (electronic bk.) | ||
| 020 | |z 0121690652 | ||
| 020 | |z 9780121690656 | ||
| 035 | |a (OCoLC)840489357 |z (OCoLC)850146426 | ||
| 050 | 4 | |a TP372.5 |b .A5 1980eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.07 |2 22 |
| 245 | 0 | 4 | |a The analysis and control of less-desirable flavors in foods and beverages / |c edited by George Charalambous. |
| 260 | |a New York : |b Academic Press, |c 1980. | ||
| 300 | |a 1 online resource (x, 358 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 | ||
| 500 | |a Proceedings of a symposium held at the Second Chemical Congress of the North American Continent in Las Vegas in Aug. 1980. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Front Cover; The Analysis and Control of Less Desirable Flavors in Foods and Beverages; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. INTRODUCTION; REFERENCES; CHAPTER 2. RECENT ADVANCES IN THE SEPARATION OF VOLATILE COMPONENTS; I. INTRODUCTION; II. TWO DIMENSIONAL GC; III. SECAT GC; IV. MULTIPLE-PASS GC; REFERENCES; CHAPTER 3. ANALYSIS AND CONTROL OF LESS DESIRABLE FLAVORS IN FISH AND SHELLFISH; I. INTRODUCTION; II. HISTORY; III. APPROACHES TO CONTROL OR ELIMINATE OFF-FLAVORS AND OFF-ODORS; IV. CONCLUSION; ACKNOWLEDGMENTS; REFERENCES. | |
| 505 | 8 | |a Chapter 4. undesirable meat flavor and its controli. introduction; ii. animal feed; iii. lipid oxidation; iv. animal species; v. animal sex; vi. processing and storage; vi. summary; references; chapter 5. flavor development in cheese; i. cheese ripening; ii. important compounds in cheese flavor; references; chapter 6. the analysis and control of some less-desirable flavor-contributing components of corn syrup; i. introduction; ii. experimental; iii. results and discussion; references; chapter 7. flavor problems in soy proteins: origin, nature, control and binding phenomena; i. introduction. | |
| 505 | 8 | |a II. OFF-FLAVORS IN SOY PROTEINSIII. LIPOXYGENASE AND OFF-FLAVORS; IV. CONTROL OF OFF-FLAVORS; V. FLAVOR PROTEIN INTERACTIONS; VI. CONCLUSIONS; References; CHAPTER 8. THE BITTER FLAVOR DUE TO PEPTIDES OR PROTEIN HYDROLYSATES AND ITS CONTROL BY BITTERNESS-MASKING WITH ACIDIC OLIGOPEPTIDES; I. INTRODUCTION; II. BITTER PEPTIDES: OCCURRENCE, ISOLATION AND IDENTIFICATION; III. CHEMICALLY SYNTHESIZED BITTER PEPTIDES; IV. DEGRADATION OR REMOVAL OF BITTER PEPTIDES; V. ACIDIC OLIGOPEPTIDES: STRUCTURE AND FLAVOR; VI. BITTERNESS-MASKING WITH ACIDIC OLIGOPEPTIDES; VII. FURTHER APPLICATIONS. | |
| 505 | 8 | |a Viii. conclusionsreferences; chapter 9. tastes and odors in public water supplies; i. introduction; ii. identifying tastes and odors; iii. causes of off tastes and odors; iv. management of raw water problems; v. control of tastes and odors in the treatment process; vi. tastes and odors associated with distribution and storage; vii. localized problems; viii. conclusion; acknowledgments; references; chapter 10. evaluation and control of undesirable flavors in processed citrus juices; i. introduction; ii. effects of atmospheric oxygen; iii. lipid constituents; iv. peel oil constituents. | |
| 505 | 8 | |a v. degradation compounds affecting flavor changevi. compounds useful in monitoring storage abuse; vii. compounds responsible for juice bitterness; viii. methods of analysis; ix. taste thresholds and relative bitterness; x. effects of maturity and variety; xi. processing techniques and juice bitterness; xii. post extraction methods to reduce bitterness; xiii . effects of abscission chemicals on flavor quality of processed juices; references; chapter 11. analysis and control of milk flavor; sensory standards and procedures; causes and measurement of undesirable flavors; conclusions; references. | |
| 520 | |a The analysis and control of less desirable flavors in foods and beverages. | ||
| 650 | 0 | |a Food |x Analysis |v Congresses. | |
| 650 | 0 | |a Flavor |v Congresses. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0019673 |x Analyse |0 (CaQQLa)201-0019673 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 6 | |a Saveur |0 (CaQQLa)201-0021687 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 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 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Charalambous, George, |d 1922-1994. | |
| 711 | 2 | |a Chemical Congress of the North American Continent |n (2nd : |d 1980 : |c Las Vegas, Nev.) | |
| 776 | 0 | 8 | |i Print version: |t Analysis and control of less-desirable flavors in foods and beverages. |d New York : Academic Press, 1980 |z 0121690652 |w (DLC) 80022291 |w (OCoLC)6735740 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780121690656 |z Texto completo |