Cargando…
Food flavors-- generation, analysis, and process influence : proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 /
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico Congresos, conferencias eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; New York :
Elsevier,
1995.
|
| Colección: | Developments in food science ;
37. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn162588393 | ||
| 003 | OCoLC | ||
| 005 | 20231117015002.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 070806s1995 ne a ob 101 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d OPELS |d OCLCA |d OPELS |d OCLCQ |d MERUC |d IDEBK |d OCLCQ |d OCLCF |d OCLCE |d OCLCO |d OCLCQ |d OCL |d OCLCO |d OCLCA |d OCLCQ |d DEBSZ |d OCLCQ |d D6H |d WURST |d LEAUB |d OL$ |d S2H |d OCLCO |d OCLCQ |d OCLCO |d COM |d OCLCO |d OCLCQ | ||
| 019 | |a 441820529 |a 690508694 |a 945912642 |a 1039516777 |a 1086529325 | ||
| 020 | |a 9780444820136 | ||
| 020 | |a 0444820132 | ||
| 035 | |a (OCoLC)162588393 |z (OCoLC)441820529 |z (OCoLC)690508694 |z (OCoLC)945912642 |z (OCoLC)1039516777 |z (OCoLC)1086529325 | ||
| 042 | |a dlr | ||
| 050 | 4 | |a TP372.5 |b .I56 1994eb | |
| 070 | |a TX541.D33 |b v.37 | ||
| 072 | 0 | |a Q400 | |
| 072 | 0 | |a Q500 | |
| 082 | 0 | 4 | |a 664/.07 |2 22 |
| 111 | 2 | |a International Flavor Conference |n (8th : |d 1994 : |c Kos, Greece) | |
| 245 | 1 | 0 | |a Food flavors-- generation, analysis, and process influence : |b proceedings of the 8th International Flavor Conference, Cos, Greece, 6-8 July 1994 / |c edited by George Charalambous. |
| 260 | |a Amsterdam ; |a New York : |b Elsevier, |c 1995. | ||
| 300 | |a 1 online resource (2 volumes (xlii, 2236 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 | ||
| 490 | 1 | |a Developments in food science ; |v 37 | |
| 520 | |a In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sau�td flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Flavor |v Congresses. | |
| 650 | 6 | |a Saveur |0 (CaQQLa)201-0021687 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a Flavor. |2 fast |0 (OCoLC)fst00927108 | |
| 653 | 0 | |a Food |a Constituents | |
| 653 | 0 | 0 | |a voedseladditieven |
| 653 | 0 | 0 | |a food additives |
| 653 | 0 | 0 | |a aromatische stoffen |
| 653 | 0 | 0 | |a flavourings |
| 653 | 0 | 0 | |a kruiderijen |
| 653 | 0 | 0 | |a condiments |
| 653 | 0 | 0 | |a verwerking |
| 653 | 0 | 0 | |a processing |
| 653 | 0 | 0 | |a productie |
| 653 | 0 | 0 | |a production |
| 653 | 0 | 0 | |a chemische samenstelling |
| 653 | 0 | 0 | |a chemical composition |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 0 | 0 | |a aromatiseren |
| 653 | 0 | 0 | |a flavouring |
| 653 | 1 | 0 | |a Flavours |
| 653 | 1 | 0 | |a Geur- en smaakstoffen |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 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. | |
| 776 | 0 | 8 | |i Print version: |a International Flavor Conference (8th : 1994 : Kos, Greece). |t Food flavors-- generation, analysis, and process influence. |d Amsterdam ; New York : Elsevier, 1995 |z 0444820132 |z 9780444820136 |w (DLC) 95141092 |w (OCoLC)32510811 |
| 830 | 0 | |a Developments in food science ; |v 37. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780444820136 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/01674501/37 |z Texto completo |