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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.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.