Record Display for the EPA National Library Catalog

RECORD NUMBER: 45 OF 109

OLS Field Name OLS Field Data
Main Title Food flavors : chemical, sensory and technological properties /
Other Authors
Author Title of a Work
Jelen, Henryk.
Publisher CRC Press/Taylor & Francis Group,
Year Published 2012
OCLC Number 515424421
ISBN 9781439814918; 1439814910
Subjects Flavor. ; Food--Analysis. ; Food--Composition. ; Food--Biotechnology. ; TECHNOLOGY & ENGINEERING--Food Science.
Holdings
Library Call Number Additional Info Location Last
Modified
Checkout
Status
ELBM  TX531.F66 2012 AWBERC Library/Cincinnati,OH 09/09/2013
Collation xii, 492 pages : illustrations ; 25 cm.
Notes
Includes bibliographical references and index.
Contents Notes
"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"-- Specificity of food odorants / Henryk Jeleân -- Important tastants and new developments / Jakob Ley [and others] -- Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- Lipid-derived flavor compounds / Henryk Jeleân and Erwin Wøasowicz -- Saccharides-derived flavor compounds / Ma±gorzata Majcher -- Flavors from amino acids / Henry-Eric Spinnler -- Binding and release of flavor compounds / Elisabeth Guichard -- Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer -- Legislation, safety assessment, and labeling of food flavors and flavorings / Manfred Lèutzow -- Essential oils and spices / Danuta Kalemba and Anna Wajs -- Functional (nonflavor) properties of flavor compounds / Alfreda Wei and Takayuki Shibamoto -- Flavors from cheeses / Henry-Eric Spinnler -- Red meat flavor / Jennie M. Hodgen and Chris R. Calkins -- Flavor of wine / Vicente Ferreira and Felipe San Juan -- Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan -- Food taints and off-flavors / Kathy Ridgway and S.P.D. Lalljie -- Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova -- Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann -- Methods for sensory analysis / Renata Zawirska-Wojtasiak -- Machine olfaction: a devices approach to measurement of food aroma / Corrado Di Natale.