Food flavors = chemical, sensory and...
Jelen, Henryk.

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  • Food flavors = chemical, sensory and technological properties /
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Food flavors/ edited 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.
    內容註: 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.
    標題: Flavor. -
    電子資源: http://www.crcnetbase.com/doi/book/10.1201/b11187
    ISBN: 1439814929 (electronic bk.)
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