Inhaltsangabe
Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.
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Críticas
The book is a magnificent reference effort which will appeal to its targeted audience of scientists and engineers. Current Engineering Practice, Volume 48 2005.
Reseña del editor
Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.
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Process and Reaction Flavors: Recent Developments (ACS Symposium Series)
Verlag:
American Chemical Society, 2005
ISBN 10: 0841239053
ISBN 13: 9780841239050
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