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This book is the Proceedings of the 12th International Flavor
Conference, 4th George Charalambous Memorial Symposium, held May
25-29, 2009 in Skiathos, Greece. The International Flavor
Conferences are sponsored by the Agricultural Food Chemistry
Division of the American Chemical Society and are attended by
leaders in the in the field of flavor and food chemistry. The
International Flavor Conferences have been held as a global forum
for leaders in the field of flavor and food chemistry to present
their results covering recent research activities. As in previous
years the conference stresses flavors as its main theme but also
includes important topics in food chemistry (analytical methods,
packaging storage) and production (safety, patents). Information
gathered by researchers in food chemistry have found numerous
practical applications for improving foods, and symposia such as
this have a goal of transferring basic knowledge to finished
products. Recent Advances in Food and Flavor Chemistry: Food
Flavors and Encapsulation, Health Benefits, Analytical Methods, and
Molecular Biology of Functional Foods will be a useful reference
for researchers and other professionals in the industry and
academia, particularly those involved directly in food science.
This book covers several topical areas and includes: -A historical
look at the use of isotopic analyses for flavour authentication
-Computer-aided organic synthesis as a tool for generation of
potentially new flavouring compounds from ascorbic acid -Butter
flavors and microwave popcorn: A review of health issues and
industry actions -The aroma of guavas - Key aroma compounds and
influence of tissue disruption -Flavour release in lipid rich food
matrices; in vitro and in vivo measurement using proton transfer
reaction mass spectrometry -A study of the fate of aspartame and
flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS
-Study on the interaction of selected phenolic acids with bovine
serum albumin.
Food may be nutritious, visually appealing and easy to prepare but
if it does not possess desirable flavors, it will not be consumed.
Food Flavors and Chemistry: Advances of the New Millennium
primarily focuses on food flavors and their use in foods. Coverage
also includes other important topics in food chemistry and
production such as analytical methods, packaging, storage, safety
and patents. Positive flavor notes are described, including ways of
enhancing them in food. Conversely, methods for eliminating and
reducing undesirable flavors are also proposed. Packaging aspects
of foods, with respect to controlling sensory attributes,
appearance and microbiological safety are discussed in detail.
There is also a section concentrating on the most recent
developments in dairy flavor chemistry. This book will be an
important read for all postgraduate students, academics and
industrial researchers wanting to keep abreast of food flavors and
their chemistry.
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