Modifying flavour in food. (©2007)

• Record Type: Book
• Further Information: Note: Edited by Andrew Taylor and Joanne Hort.
• Other Names: Taylor, A. J (Andrew John), 1951-; Hort, J
• Contents: Cover; Modifying flavour in food; Copyright; Contents; Contributor contact details; 1 Modifying flavour: an introduction; 1.1 Introduction; 1.2 References; 2 Flavouring substances: from chemistry and carriers to legislation; 2.1 The importance of olfaction in the appreciation of flavour; 2.2 Flavouring substances in foods; 2.3 Flavouring substances legislation; 2.4 Conclusions; 2.5 Acknowledgement; 2.6 References; 3 Extraction of flavourings from natural sources; 3.1 Introduction; 3.2 General overview; 3.3 Supercritical fluid extraction: SC-CO2. 3.4 Continuous subcritical water extraction (CSWE)3.5 Ultrasound-assisted extraction (UAE); 3.6 Microwave-assisted extraction (MAE); 3.7 Extraction in the analysis of flavours; 3.8 Drying methods and solvent distillation; 3.9 Conclusion; 3.10 Acknowledgements; 3.11 References; 4 From fermentation to white biotechnology: how microbial catalysts generate flavours; 4.1 Introduction; 4.2 Flavour formation along known pathways; 4.3 Flavours from complex substrates; 4.4 White biotechnology; 4.5 Future trends; 4.6 Sources of further information; 4.7 References. 5 New developments in yeast extracts for use as flavour enhancers5.1 Introduction; 5.2 Developments in yeast extracts; 5.3 Materials and methods; 5.4 Results and discussion; 5.5 Conclusions; 5.6 References; 6 Chiral chemistry and food flavourings; 6.1 Introduction; 6.2 Chiral flavour -- synthesis; 6.3 Chiral flavour; 6.4 Key flavour compounds; 6.5 Sources of further information and advice; 6.6 References; 7 Formulating low-fat food: the challenge of retaining flavour quality; 7.1 Introduction; 7.2 Lowering the fat content of food: what happens to the flavour? 7.3 Strategies for replacing fat in foods and the implications for flavour7.4 Why is fat so hard to replace?; 7.5 Representation of fat in the brain; 7.6 Future trends; 7.7 References; 8 New pungent and cooling compounds for use in foods; 8.1 Introduction; 8.2 History; 8.3 Fundamental differences between chemesthetics and flavours; 8.4 Physiology; 8.5 Common pungent chemicals and their activity; 8.6 Common cooling compounds and their activity; 8.7 Future trends; 8.8 Conclusion; 8.9 References; 9 Controlled release of flavour in food products; 9.1 Introduction. 9.2 Industrial approaches for protecting flavourings from deterioration9.3 Industrial approaches to achieve controlled release of flavourings; 9.4 Needs in flavour encapsulation/controlled release; 9.5 Advice; 9.6 References; 10 Developments in sweeteners; 10.1 Introduction; 10.2 Mechanism of sweetness perception; 10.3 Novel sweeteners; 10.4 Sweetness potentiators; 10.5 Sweetness inhibitors; 10.6 Future trends; 10.7 Sources of further information and advice; 10.8 References; 11 Enhancing umami taste in foods; 11.1 Umami: what it is, what it does and how it works.
• Publisher Details: Cambridge : Woodhead
• Publication Date: 2007
• Copyright Date: 2007
• Extent: 1 online resource (xii, 283 pages), illustrations
• Subjects: 664/.5; Flavor; Flavoring essences; TECHNOLOGY & ENGINEERING -- Food Science; Flavor; Flavoring essences; Electronic books
• Languages: English
• ISBNs: 9781845693367; 1845693361; 1845690745; 9781845690748
• Related ISBNs: 9781420043891; 1420043897
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.