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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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Baigrie, Brian
Format: Electronic eBook
Language:Inglés
Published: Cambridge, England : Boca Raton : Woodhead Pub. ; CRC Press, 2003.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food contamination.
Flavor.
Food > Sensory evaluation.
Food > Analysis.
Aliments > Contamination.
Saveur.
Aliments > Analyse sensorielle.
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Online Access:Texto completo
Description
Summary: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.
Physical Description:1 online resource (ix, 203 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:1855736977
9781855736979
1855734494
9781855734494
9786610372850
6610372853

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