| Titre : | Food aroma evolution : during food processing, cooking and aging | | Type de document : | texte imprimé | | Auteurs : | Matteo Bordiga, Editeur scientifique ; Leo M.L. Nollet, Editeur scientifique | | Editeur : | Boca Raton : CRC Press | | Année de publication : | 2020 | | Importance : | 1 vol. (XVIII-726 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-1-138-33824-1 | | Note générale : | Bibliogr. Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Aliments -- Odeur ; Aliments -- Analyse sensorielle ; Aliments -- Composition ; Aliments -- Saveur ; Goût ; Perception ; Chimie analytique ; Extraction (chimie) ; Matrices ; Chromatographie ; Spectroscopie de masse ; Électrophorèse ; Production ; Bière ; Café ; Chocolat ; Produits de boulangerie-pâtisserie ; Vin ; Produits laitiers ; Viande ; Poisson ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Émulsions ; Aromatisants ; Odorat ; Chromatographie en phase gazeuse ; Aliments -- Entreposage ; Boissons alcoolisées
Thésaurus Agro-alimentaire
CUISSON ; REACTION DE MAILLARD
| | Résumé : | La 4e de couverture indique : "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluatin of foods requires that analytical techniques keep pace with available technology [...]" | | Type de document : | Livre | | Table des matières : | SECTION 1 – AROMA, TASTE, AND FLAVOR
Chapter 1: Aroma and odor
Chapter 2: Flavors and taste
Chapter 3: Chemical senses and flavor perception
Chapter 4: Aroma compounds (description, biosynthesis and regulation)
Chapter 5: Orthonasal and retronasal olfaction
SECTION 2: ANALYTICAL TECHNIQUES
Chapter 6: Extraction methods of volatile compounds from food matrices
Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas
Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems
Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages
Chapter 10: Food aroma compounds by capillary electrophoresis
Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)
Chapter 12: Stable Isotope Dilution Assay
SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION
Chapter 13: Food processing, cooking, and aging, a practical case study
Chapter 14: The Maillard reaction
Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)
Chapter 16: Novel and emerging technologies (benefits and limitations)
SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES
Chapter 17: Distillates
Chapter 18: Evolution of beer aroma
Chapter 19: Coffee flavor
Chapter 20: Aroma evolution in the chocolate production
Chapter 21: Bakery
Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and aging aroma compounds
Chapter 23: Milk/dairy
Chapter 24: Meat
Chapter 25: Fish
Chapter 26: Fruits and vegetables
Chapter 27: Spices and herbs
Chapter 28: Off-flavors in alcoholic beverages. An Overview
SECTION 5: INFLUENCES ON FLAVOR PERCEPTION
Chapter 29: Interactions between food matrix and aroma compounds in relation with perception
Chapter 30: Food emulsions as flavor delivery systems
Chapter 31: Relationship between structure and odor
Chapter 32: Bioactive potential of sesquiterpenes | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200511 |
Food aroma evolution : during food processing, cooking and aging [texte imprimé] / Matteo Bordiga, Editeur scientifique ; Leo M.L. Nollet, Editeur scientifique . - Boca Raton : CRC Press, 2020 . - 1 vol. (XVIII-726 p.) : ill., couv. ill. en coul. ; 26 cm. ISBN : 978-1-138-33824-1 Bibliogr. Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
RAMEAU
Aliments -- Odeur ; Aliments -- Analyse sensorielle ; Aliments -- Composition ; Aliments -- Saveur ; Goût ; Perception ; Chimie analytique ; Extraction (chimie) ; Matrices ; Chromatographie ; Spectroscopie de masse ; Électrophorèse ; Production ; Bière ; Café ; Chocolat ; Produits de boulangerie-pâtisserie ; Vin ; Produits laitiers ; Viande ; Poisson ; Fruits ; Légumes ; Épices ; Plantes aromatiques ; Émulsions ; Aromatisants ; Odorat ; Chromatographie en phase gazeuse ; Aliments -- Entreposage ; Boissons alcoolisées
Thésaurus Agro-alimentaire
CUISSON ; REACTION DE MAILLARD
| | Résumé : | La 4e de couverture indique : "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluatin of foods requires that analytical techniques keep pace with available technology [...]" | | Type de document : | Livre | | Table des matières : | SECTION 1 – AROMA, TASTE, AND FLAVOR
Chapter 1: Aroma and odor
Chapter 2: Flavors and taste
Chapter 3: Chemical senses and flavor perception
Chapter 4: Aroma compounds (description, biosynthesis and regulation)
Chapter 5: Orthonasal and retronasal olfaction
SECTION 2: ANALYTICAL TECHNIQUES
Chapter 6: Extraction methods of volatile compounds from food matrices
Chapter 7: The role of the gas chromatography based methodologies for the understanding of food aromas
Chapter 8: Monitoring food aroma during processing and storage by rapid analytical methods - a focus on electronic noses and mass spectrometry-based systems
Chapter 9: Hyphenated electronic nose technique for aroma analysis of foods and beverages
Chapter 10: Food aroma compounds by capillary electrophoresis
Chapter 11: Proton-transfer-reaction mass spectrometry (PTR-MS)
Chapter 12: Stable Isotope Dilution Assay
SECTION 3: PRINCIPLES OF PROCESSING, EVOLUTION AND MODIFICATION
Chapter 13: Food processing, cooking, and aging, a practical case study
Chapter 14: The Maillard reaction
Chapter 15: Production of food aroma compounds (microbial and enzymatic methodologies)
Chapter 16: Novel and emerging technologies (benefits and limitations)
SECTION 4: AROMA COMPOUNDS IN FOOD MATRICES
Chapter 17: Distillates
Chapter 18: Evolution of beer aroma
Chapter 19: Coffee flavor
Chapter 20: Aroma evolution in the chocolate production
Chapter 21: Bakery
Chapter 22: Recent advances in the study of grape and wine volatile composition: Varietal, fermentative and aging aroma compounds
Chapter 23: Milk/dairy
Chapter 24: Meat
Chapter 25: Fish
Chapter 26: Fruits and vegetables
Chapter 27: Spices and herbs
Chapter 28: Off-flavors in alcoholic beverages. An Overview
SECTION 5: INFLUENCES ON FLAVOR PERCEPTION
Chapter 29: Interactions between food matrix and aroma compounds in relation with perception
Chapter 30: Food emulsions as flavor delivery systems
Chapter 31: Relationship between structure and odor
Chapter 32: Bioactive potential of sesquiterpenes | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200511 |
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