Food aroma evolution : during food processing, cooking and aging /: during food processing, cooking and aging. (2019)

• Record Type: Book
• Further Information: Note: By Matteo Bordiga and Leo M.L. Nollet.
• Editors: Bordiga, Matteo; Nollet, Leo M.L
• Contents: SECTION 1 – AROMA, TASTE, AND FLAVOR Chapter 1: Aroma and odor Chapter 2: Flavors and taste Chapter 3: Chemical senses and flavor perception Chapter 4: Aroma compounds (description, biosynthesis and regulation) Chapter 5: Orthonasal and retronasal olfaction SECTION 2: ANALYTICAL TECHNIQUES Chapter 6: Extraction methods of volatile compounds from food matrices Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages Chapter 10: Food aroma compounds by capillary electrophoresis Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS) Chapter 12: Stable Isotope Dilution Assay SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION Chapter 13: Food processing, cooking, and aging, a practical case study Chapter 14: The Maillard reaction Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies) Chapter 16: Novel and emerging technologies (benefits and limitations) SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES Chapter 17: Distillates Chapter 18: Evolution of beer aroma Chapter 19: Coffee flavor Chapter 20: Aroma evolution in the chocolate production Chapter 21: Bakery Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and ageing aroma compounds Chapter 23: Milk/dairy Chapter 24: Meat Chapter 25: Fish Chapter 26: Fruits and vegetables Chapter 27: Spices and herbs Chapter 28: Off-flavors in alcoholic beverages. An Overview SECTION 5: INFLUENCES ON FLAVOR PERCEPTION Chapter 29: Interactions between food matrix and aroma compounds in relation with perception Chapter 30: Food emulsions as flavor delivery systems Chapter 31: Relationship between structure and odor Chapter 32: Bioactive potential of sesquiterpenes
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2019
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.072; Food -- Sensory evaluation
• Languages: English
• ISBNs: 9780429807237; 9780429807244; 9780429807220; 9780429441837
• Related ISBNs: 9781138338241
• Notes: Note: Includes bibliographical references.; Note: Description based on CIP data; resource not viewed.
• 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.