Flavour in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

Hardcover

ISBN 10: 1855739607 ISBN 13: 9781855739604

Verlag: Woodhead Publishing, 2006

Inhaltsangabe

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.

Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.

Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

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Über die Autorinnen und Autoren

Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

Dr. Etiévant is the director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions of The French National Institute for Agronomic Research (INRA)

Details zur Ausgabe

• Verlag: Woodhead Publishing
• Erscheinungsdatum: 2006
• Sprache: Englisch
• ISBN 10: 1855739607
• ISBN 13: 9781855739604
• Einband: Gebundene Ausgabe
• Auflage: 1
• Anzahl der Seiten: 320
• Herausgeber: Voilley Andree, Etiévant Patrick
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Nicht verfügbar