Volatile Sulfur Compounds in Food (ACS Symposium Series, 1068)

ISBN 10: 0841226164 / ISBN 13: 9780841226166

Verlag: American Chemical Society, 2012

Minimal wear to cover. Pages clean and binding tight. Shelfwear. Bumped edges. Minor Exterior Wear. Pages clean. Binding tight. Hardcover. Shelfwear. Bumped edges. Minor Exterior Wear. Pages clean. Binding tight. Bestandsnummer des Verkäufers HT1-02898

Inhaltsangabe:

Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.

Über die Autorin bzw. den Autor: Michael C. Qian is Associate Professor in the Department of Food Science and Technology at Oregon State University. Xuetong Fan is affiliated with the Eastern Regional Research Center at the Agricultural Research Service, U.S. Department of Agriculture Kanjana Mahattanatawee is a faculty member in the Department of Food Technology at Siam University.

Bibliografische Details

Titel: Volatile Sulfur Compounds in Food (ACS ...
Verlag: American Chemical Society
Erscheinungsdatum: 2012
Einband: Hardcover
Zustand: Very Good