國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Food flavorschemical, sensory and te...

Jelen, Henryk.

Food flavorschemical, sensory and technological properties /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Food flavorsedited by Henryk Jeleń.
其他題名:	chemical, sensory and technological properties /
其他作者:	Jelen, Henryk.
出版者:	Boca Raton, FL :CRC Press,©2011.
面頁冊數:	1 online resource (xii, 492 p.) :ill.
標題:	Flavor.
電子資源:	http://www.crcnetbase.com/doi/book/10.1201/b11187
ISBN:	1439814929 (electronic bk.)

Food flavorschemical, sensory and technological properties /
Food flavorschemical, sensory and technological properties /[electronic resource] :edited by Henryk Jeleń. - Boca Raton, FL :CRC Press,©2011. - 1 online resource (xii, 492 p.) :ill. - Chemical and functional properties of food components series. - Chemical and functional properties of food components series..

Includes bibliographical references and index.

Ch. 1. Specificity of food odorants / Henryk Jeleń -- ch. 2. Important tastants and new developments / Jakob Ley [and others] -- ch. 3. Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- ch. 4. Lipid-derived flavor compounds / Henryk Jeleń and Erwin Wąsowicz -- ch. 5. Saccharides-derived flavor compounds / Małgorzata Majcher -- ch. 6. Flavors from amino acids / Henry-Eric Spinnler -- ch. 7. Binding and release of flavor compounds / Elisabeth Guichard -- ch. 8. Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer -- ch. 9. Legislation, safety assessment, and labeling of food flavors and flavoring / Manfred Lützow -- ch. 10. Essential oils and spices / Danuta Kalemba and Anna Wajs -- ch. 11. Functional (nonflavor) properties of flavor compouds / Alfreda Wei and Takayuki Shibamoto -- ch. 12. Flavors from cheeses / Henry-Eric Spinnler -- ch. 13. Red meat flavor / Jennie M. Hodgen and Chris R. Calkins -- ch. 14. Flavor of wine / Vicente Ferreira and Felipe San Juan -- ch. 15. Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan -- ch. 16. Food taints and off-flavors / Kathy Ridgway and S.P.D. Lalljie -- ch. 17. Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova -- ch. 18. Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann -- ch. 19. Methods for sensory analysis / Renata Zawirska-Wojtasiak -- ch. 20. Machine olfaction : a devices approach to measurement of food aroma / Corrado Di Natale.

"Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"--

ISBN: 1439814929 (electronic bk.)Subjects--Topical Terms:

289315
Flavor.

LC Class. No.: TX531 / .F66 2011

Dewey Class. No.: 664

Food flavorschemical, sensory and technological properties /
LDR:03345cmm a2200289Ma 4500 001 442611
003 OCoLC
005 20141103084837.0
006 m o d
007 cr |n|||||||||
008 150128s2011 flua ob 001 0 eng d
020 $a 1439814929 (electronic bk.)
020 $a 9781439814925 (electronic bk.)
020 $z 9781439814918 (hardback)
020 $z 1439814910 (hardback)
035 $a (OCoLC)760413451 $z (OCoLC)794961519
035 $a ocn760413451
040 $a YDXCP $b eng $e pn $c YDXCP $d N $d OTZ $d INUAS $d OCLCQ $d OCLCF $d CRCPR $d OCLCQ
050 4 $a TX531 $b .F66 2011
082 0 4 $a 664 $2 23
245 0 0 $a Food flavors $h [electronic resource] : $b chemical, sensory and technological properties / $c edited by Henryk Jeleń.
260 $a Boca Raton, FL : $b CRC Press, $c ©2011.
300 $a 1 online resource (xii, 492 p.) : $b ill.
490 1 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
505 0 $a Ch. 1. Specificity of food odorants / Henryk Jeleń -- ch. 2. Important tastants and new developments / Jakob Ley [and others] -- ch. 3. Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- ch. 4. Lipid-derived flavor compounds / Henryk Jeleń and Erwin Wąsowicz -- ch. 5. Saccharides-derived flavor compounds / Małgorzata Majcher -- ch. 6. Flavors from amino acids / Henry-Eric Spinnler -- ch. 7. Binding and release of flavor compounds / Elisabeth Guichard -- ch. 8. Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer -- ch. 9. Legislation, safety assessment, and labeling of food flavors and flavoring / Manfred Lützow -- ch. 10. Essential oils and spices / Danuta Kalemba and Anna Wajs -- ch. 11. Functional (nonflavor) properties of flavor compouds / Alfreda Wei and Takayuki Shibamoto -- ch. 12. Flavors from cheeses / Henry-Eric Spinnler -- ch. 13. Red meat flavor / Jennie M. Hodgen and Chris R. Calkins -- ch. 14. Flavor of wine / Vicente Ferreira and Felipe San Juan -- ch. 15. Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan -- ch. 16. Food taints and off-flavors / Kathy Ridgway and S.P.D. Lalljie -- ch. 17. Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova -- ch. 18. Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann -- ch. 19. Methods for sensory analysis / Renata Zawirska-Wojtasiak -- ch. 20. Machine olfaction : a devices approach to measurement of food aroma / Corrado Di Natale.
520 $a "Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison"-- $c Provided by publisher.
650 0 $a Flavor. $3 289315
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
650 0 $a Food $x Biotechnology. $3 193078
700 1 $a Jelen, Henryk. $3 697087
830 0 $a Chemical and functional properties of food components series. $3 574701
856 4 0 $u http://www.crcnetbase.com/doi/book/10.1201/b11187