Advances in Odor and Flavor Science (Paperback)

This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.

General

Imprint:	Lap Lambert Academic Publishing
Country of origin:	Germany
Release date:	December 2010
First published:	December 2010
Authors:	Athapol Noomhorm • Imran Ahmad
Dimensions:	229 x 152 x 4mm (L x W x T)
Format:	Paperback - Trade
Pages:	64
ISBN-13:	978-3-8433-8034-8
Categories:	Books > Professional & Technical > Agriculture & farming > General
LSN:	3-8433-8034-1
Barcode:	9783843380348

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