| Titre : | Flavourings. Production, composition, applications, regulations. | | Type de document : | texte imprimé | | Auteurs : | H. Ziegler, Editeur scientifique | | Mention d'édition : | 2e éd. | | Editeur : | WEINHEIM : Wiley-VCH | | Année de publication : | 2007 | | Importance : | 827 p. | | ISBN/ISSN/EAN : | 978-3-527-31406-5 | | Prix : | 254,79 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
Thésaurus Agro-alimentaire
AROME ; EXTRACTION ; DISTILLATION ; SECHAGE PAR DISPERSION ; ENCAPSULATION ; FERMENTATION ; BOISSON ; CITRON ; EPICE ; HUILE ESSENTIELLE ; BIOTECHNOLOGIE ; SOLVANT ; AGENT DE TEXTURE ; STABILISATION ; EMULSIFIANT ; VANILLE ; PRODUIT ALIMENTAIRE ; ANALYSE ORGANOLEPTIQUE ; CONTROLE DE QUALITE ; TECHNIQUE ANALYTIQUE ; REGLEMENTATION ; TOXICOLOGIE ; LYOPHILISATION ; ENZYME ; ANTIOXYGENE ; AGENT DE CONSERVATION ; FRUIT ; PRODUIT DE CONFISERIE ; CREME GLACEE ; PRODUIT LAITIER ; PRODUIT DESHYDRATE ; TEST MICROBIOLOGIQUE
| | Type de document : | Livre | | Table des matières : | 1 Introduction
A Dynamic Business With Taste - The Flavour Industry
2 Manufacturing Processes
2.1 Physical Processes
2.1.1 Extraction
2.1.1.1 Introduction
2.1.1.2 Solid-Liquid Extraction
2.1.1.3 Liquid-Liquid Extraction
1.2 Supercritical Fluid Extraction (SFE)
2.1.2.1 Sol vent Evaluation
2.1.2.2 Near Critical Gas Solvents
2.1.2.3 Sol vent Character of CO2
2.1.2.4 Selectivity
2.1.2.5 CO2-Extraction Process
2.1.2.6 Extraction of Flavourings
2.1.2.7 Economic Considerations
2.1.2.8 Other Applications
1.3 Distillation
2.1.3.1 Introduction
2.1.3.2 Fundamental Considerations
2.1.3.3 Thermodynamic Fundamentals of Mixtures
2.1.3.4 Equipment
2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings
2.1.4.1 General Introduction
2.1.4.2 Spray Drying and ‘Complementary' Procedures
2.1.4.3 New Methods for Encapsulation
2.1.4.4 Outlook
2.1.5 Freeze Drying
2.1.5.1 General Remarks on Drying
2.1.5.2 The Freeze Drying Process
2.1.5.3 The Quality of Freeze-dried Products
2.2 Biotechnological Processes
2.2.1 Introduction
2.2.2 Flavour Generation by Fermentation of Food Raw Materials
2.2.3 Flavour Generation in Bioreactors
2.2.4 Surface Fermentation
2.2.5 Submerged Fermentation
2.2.6 Downstream Processing
2.2.7 Enzyme Reactors
2.2.8 Cell Culture Reactors
2.2.9 Genetic Engineering
3 Raw Materials for Flavourings
3.1 Introduction
3.2 Flavouring Ingredients
3.2.1 Chemically Defined Flavouring Substances
3.2.1.1 Natural Flavouring Substances
3.2.1.2 Nature-Identical and Artificial Flavouring Substances
3.2.2 Flavouring Preparations and Some Source Materials
3.2.2.1 Fruit Juices and Fruit Juice Concentrates
3.2.2.2 Citrus Oils
3.2.2.3 Herbs, Spices and Essential Oils
3.2.2.4 Flavouring Preparations Based on Biotechnology
3.2.3 Process Flavourings
3.2.3.1 Introduction
3.2.3.2 Definition and General Guidelines
3.2.3.3 Process Flavour Chemistry
3.2.3.4 Industrial Process Flavourings
3.2.3.5 Outlook
3.2.4 Smoke Flavourings
3.2.4.1 Nature, Preparation and Application
3.2.4.2 Situation in Europe
3.3 Non-flavouring Ingredients
3.3.1 Extraction Solvents
3.3.2 Permitted Carriers and Carrier Solvents
3.3.3 Emulsifiers - Stabilisers - Enzymes
3.3.3.1 Emulsifiers
3.3.3.2 Stabilisers
3.3.3.3 Enzymes
3.3.4 Flavour Modifiers
3.3.4.1 Definition and Classification
3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances
3.3.4.3 Maltol and Ethyl Maltol
3.3.4.4 Furanones and Cyclopentenolones
3.3.4.5 Vanillin and Ethyl Vanillin
3.3.4.6 Other Flavour Modifiers
3.3.4.7 Final Remarks
3.3.5 Antioxidantand and Preservatives
3.3.5.1 Antioxidants
3.3.5.2 Preservatives
4 Blended Flavourings
4.1 Introduction
4.1.1 Flavour Analysis
4.1.2 Flavour Profiles
4.1.3 Flavouring Raw Materials
4.1.4 Flavouring Composition
4.1.5 Flavour Release
4.1.6 Application of Flavourings
4.1.7 Flavouring Production
4.1.8 Flavouring Stability
4.2 Fruit Flavours
4.2.1 The Flavour of Natural Fruits
4.2.2 World of Commercially Important Fruit Flavours
4.2.3 Sensorially Interesting Fruit Flavours
4.3 Other Blended Flavourings
4.3.1 Processed Flavourings
4.3.2 Fermented Flavourings
4.3.2.1 Alcoholic Flavourings
4.3.2.2 Dairy Flavourings
4.3.3 Vegetable Flavourings
4.3.4 Vanilla Flavourings
4.3.5 Fantasy Flavourings
5 Application
5.1 Introduction
5.1.1 Flavour Binding and Release
5.1.2 Interactions with Carbohydrates
5.1.3 Interactions with Proteins
5.1.4 Interactions with Free Amino Acids
5.1.5 Interactions with Lipids
5.1.6 Interactions with Inorganic Salts, Fruit Acids, Purine Alkaloids, Phenolic Compounds and Ethanol
5.1.7 Interactions with Fat Replacers
5.1.8 Interactions with Complex Systems and with Foodstuffs
5.1.9 Conclusion
5.2 Flavourings for Beverages
5.2.1 Soft Drinks
5.2.1.1 Clear Soft Drinks
5.2.1.2 Cloudy Soft Drinks
5.2.1.3 Colours for Soft Drinks
5.2.1.4 Sweeteners for Soft Drinks
5.2.1.5 Healthy Nutrition - Functional Drinks
5.2.1.6 Flavour Systems for Convenient and Efficient Soft Drink Production
5.2.1.7 Use of Flavour Systems at the Consumer Level
5.2.2 Alcoholic Beverages
5.2.2.1 Introduction
5.2.2.2 Generic Distilled Spirits
5.2.2.3 Liqueurs
5.2.2.4 Wine
5.2.2.5 Beer
5.2.2.6 Malt/Beer-based Alcoholic Beverages
5.2.2.7 Cocktails/Spirit-based Alcoholic Beverages
5.2.2.8 Production of Flavours for Alcoholic Beverages
5.3 Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
5..3.1 Flavourings for Confectioneries
5.3.1.1 Introduction
5.3.1.2 High Boilings
5.3.1.3 Fondants
5.3.1.4 Jellies and Gums
5.3.1.5 Caramel and Toffee
5.3.1.6 Chewing Gum
5.3.1.7 Compressed Tablets
5.3.1.8 Panned Work
5.3.1.9 Chocolate and Cocoa Products
5.3.2 Flavourings for Baked Goods
5.3.2.1 Introduction
5.3.2.2 What are Fine Bakery Products and what is a Dough?
5.3.2.3 Flavourings for Fine Bakery Products
5.3.3 Flavourings for Ice-Cream
5.3.3.1 Introduction
5.3.3.2 Classification
5.3.3.3 Ingredients
5.3.3.4 Flavourings
5.3.3.5 The Influence of Other Ingredients on the Ice-cream
5.3.3.6 Sensory Aspect of Ice-cream
5.3.3.7 The Production of Ice-cream
5.3.4 Flavourings for Dairy Products and Desserts
5.3.4.1 Introduction
5.3.4.2 Production of Flavoured Dairy Products
5.3.4.3 Flavouring Components for Dairy Products
5.4 Flavouring of Dehydrated Convenience Food and Kitchen Aids
5.4.1 Introduction
5.4.1.1 Flavour World
5.4.1.2 Savoury Taste: Umami and Saltiness
5.4.2 Savoury Flavours
5.4.2.1 Base Notes: Flavour Body and Taste Enhancement
5.4.2.2 Middle Notes: Process and Reaction Flavours
5.4.2.3 Top Notes: Key Compounds of the Culinary Aroma
5.4.3 Manufacturing of Dehydrated Convenience Foods
5.4.3.1 Legal Aspects
5.4.3.2 Flavour Application during Manufacturing of Dehydrated Convenience Foods
5.4.3.3 Physical and Chemical Flavour Changes during Processing and Shelf-Life
5.4.4 Conclusions
6 Quality Control
6.1 Sensory Analysis in Quality Control
6.1.1 Introduction
6.1.2 "Sensory"
6.1.3 The Senses
6.1.4 Man as a Measuring Instrument
6.1.5 Sensory Quality Measuring Methods
6.2 Analytical Methods
6.2.1 General Methods
6.2.1.1 Introduction
6.2.1.2 Determination of Colouring Principles by UV NIS-Spectroscopy
6.2.1.3 Determination of Heavy Metal Contamination
6.2.1.4 Modem Chromatographic Techniques
6.2.2 Stable Isotope Ratio Analysis in Quality Control of Flavourings
6.2.2.1 Correlations between (Bio- )Synthesis and Isotope Content or Pattern of Organic Compounds
6.2.2.2. Methods for the Determination of Average Isotope Abundances in Organic Compounds
6.2.2.3 Intermolecular, Site-specific and Positional Isotope Ratio Analysis
6.2.2.4 Results of Stable Isotope Ratio Measurements in Authenticity Checks and in the Verification of the N atural Origin of Flavouring Compounds
6.2.2.5 Perspectives and Future Aspects
6.2.3 Enantioselective Analysis
6.2.3.1 Chiral Resolution and Chromatographic Behaviour of Enantiomers
6.2.3.2 Sample Clean-up
6.2.3.3 Detection Systems
6.2.3.4 Stereodifferentiation and Quantification
6.2.3.5 Limitations
6.2.3.6 Analysis of Individual Classes of Compounds
6.2.3.7 Special Measurements
6.2.3.8 Authenticity Assessment - Latest Developments
6.2.4 Key Odorants of Food Identified by Aroma Analysis
6.2.4.1 Introduction
6.2.4.2 Aroma Analysis
6.2.4.3 Applications
6.3 Microbiological Testing
7 Legislation / Toxicology
7.1 Introduction / Definitions
7.2 Toxicological Considerations
7.3 FAO/WHO and Council of Europe
7.4 European Union
7.4.1 General
7.4.2 Flavour Legislation
7.4.3 Food Additive Legislation
7.4.4 Other Rules Concerning Flavourings
7.5 America
7.5.1 Introduction
7.5.2 The NAFTA Countries
7.5.3 South American Countries
7.6 Asia
7.6.1 General
7.6.2 The "Middle East"
7.6.3 The "Far East"
7.7 South Africa, Australia and New Zealand
7.8 Religious Dietary Rules
7.8.1 Introduction
7.8.2 "Kosher"
7.8.3 "Halai"
7 .8.4 Comparison of Kosher and HalaI Requirements
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67984 |
Flavourings. Production, composition, applications, regulations. [texte imprimé] / H. Ziegler, Editeur scientifique . - 2e éd. . - WEINHEIM : Wiley-VCH, 2007 . - 827 p. ISBN : 978-3-527-31406-5 : 254,79 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
Thésaurus Agro-alimentaire
AROME ; EXTRACTION ; DISTILLATION ; SECHAGE PAR DISPERSION ; ENCAPSULATION ; FERMENTATION ; BOISSON ; CITRON ; EPICE ; HUILE ESSENTIELLE ; BIOTECHNOLOGIE ; SOLVANT ; AGENT DE TEXTURE ; STABILISATION ; EMULSIFIANT ; VANILLE ; PRODUIT ALIMENTAIRE ; ANALYSE ORGANOLEPTIQUE ; CONTROLE DE QUALITE ; TECHNIQUE ANALYTIQUE ; REGLEMENTATION ; TOXICOLOGIE ; LYOPHILISATION ; ENZYME ; ANTIOXYGENE ; AGENT DE CONSERVATION ; FRUIT ; PRODUIT DE CONFISERIE ; CREME GLACEE ; PRODUIT LAITIER ; PRODUIT DESHYDRATE ; TEST MICROBIOLOGIQUE
| | Type de document : | Livre | | Table des matières : | 1 Introduction
A Dynamic Business With Taste - The Flavour Industry
2 Manufacturing Processes
2.1 Physical Processes
2.1.1 Extraction
2.1.1.1 Introduction
2.1.1.2 Solid-Liquid Extraction
2.1.1.3 Liquid-Liquid Extraction
1.2 Supercritical Fluid Extraction (SFE)
2.1.2.1 Sol vent Evaluation
2.1.2.2 Near Critical Gas Solvents
2.1.2.3 Sol vent Character of CO2
2.1.2.4 Selectivity
2.1.2.5 CO2-Extraction Process
2.1.2.6 Extraction of Flavourings
2.1.2.7 Economic Considerations
2.1.2.8 Other Applications
1.3 Distillation
2.1.3.1 Introduction
2.1.3.2 Fundamental Considerations
2.1.3.3 Thermodynamic Fundamentals of Mixtures
2.1.3.4 Equipment
2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings
2.1.4.1 General Introduction
2.1.4.2 Spray Drying and ‘Complementary' Procedures
2.1.4.3 New Methods for Encapsulation
2.1.4.4 Outlook
2.1.5 Freeze Drying
2.1.5.1 General Remarks on Drying
2.1.5.2 The Freeze Drying Process
2.1.5.3 The Quality of Freeze-dried Products
2.2 Biotechnological Processes
2.2.1 Introduction
2.2.2 Flavour Generation by Fermentation of Food Raw Materials
2.2.3 Flavour Generation in Bioreactors
2.2.4 Surface Fermentation
2.2.5 Submerged Fermentation
2.2.6 Downstream Processing
2.2.7 Enzyme Reactors
2.2.8 Cell Culture Reactors
2.2.9 Genetic Engineering
3 Raw Materials for Flavourings
3.1 Introduction
3.2 Flavouring Ingredients
3.2.1 Chemically Defined Flavouring Substances
3.2.1.1 Natural Flavouring Substances
3.2.1.2 Nature-Identical and Artificial Flavouring Substances
3.2.2 Flavouring Preparations and Some Source Materials
3.2.2.1 Fruit Juices and Fruit Juice Concentrates
3.2.2.2 Citrus Oils
3.2.2.3 Herbs, Spices and Essential Oils
3.2.2.4 Flavouring Preparations Based on Biotechnology
3.2.3 Process Flavourings
3.2.3.1 Introduction
3.2.3.2 Definition and General Guidelines
3.2.3.3 Process Flavour Chemistry
3.2.3.4 Industrial Process Flavourings
3.2.3.5 Outlook
3.2.4 Smoke Flavourings
3.2.4.1 Nature, Preparation and Application
3.2.4.2 Situation in Europe
3.3 Non-flavouring Ingredients
3.3.1 Extraction Solvents
3.3.2 Permitted Carriers and Carrier Solvents
3.3.3 Emulsifiers - Stabilisers - Enzymes
3.3.3.1 Emulsifiers
3.3.3.2 Stabilisers
3.3.3.3 Enzymes
3.3.4 Flavour Modifiers
3.3.4.1 Definition and Classification
3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances
3.3.4.3 Maltol and Ethyl Maltol
3.3.4.4 Furanones and Cyclopentenolones
3.3.4.5 Vanillin and Ethyl Vanillin
3.3.4.6 Other Flavour Modifiers
3.3.4.7 Final Remarks
3.3.5 Antioxidantand and Preservatives
3.3.5.1 Antioxidants
3.3.5.2 Preservatives
4 Blended Flavourings
4.1 Introduction
4.1.1 Flavour Analysis
4.1.2 Flavour Profiles
4.1.3 Flavouring Raw Materials
4.1.4 Flavouring Composition
4.1.5 Flavour Release
4.1.6 Application of Flavourings
4.1.7 Flavouring Production
4.1.8 Flavouring Stability
4.2 Fruit Flavours
4.2.1 The Flavour of Natural Fruits
4.2.2 World of Commercially Important Fruit Flavours
4.2.3 Sensorially Interesting Fruit Flavours
4.3 Other Blended Flavourings
4.3.1 Processed Flavourings
4.3.2 Fermented Flavourings
4.3.2.1 Alcoholic Flavourings
4.3.2.2 Dairy Flavourings
4.3.3 Vegetable Flavourings
4.3.4 Vanilla Flavourings
4.3.5 Fantasy Flavourings
5 Application
5.1 Introduction
5.1.1 Flavour Binding and Release
5.1.2 Interactions with Carbohydrates
5.1.3 Interactions with Proteins
5.1.4 Interactions with Free Amino Acids
5.1.5 Interactions with Lipids
5.1.6 Interactions with Inorganic Salts, Fruit Acids, Purine Alkaloids, Phenolic Compounds and Ethanol
5.1.7 Interactions with Fat Replacers
5.1.8 Interactions with Complex Systems and with Foodstuffs
5.1.9 Conclusion
5.2 Flavourings for Beverages
5.2.1 Soft Drinks
5.2.1.1 Clear Soft Drinks
5.2.1.2 Cloudy Soft Drinks
5.2.1.3 Colours for Soft Drinks
5.2.1.4 Sweeteners for Soft Drinks
5.2.1.5 Healthy Nutrition - Functional Drinks
5.2.1.6 Flavour Systems for Convenient and Efficient Soft Drink Production
5.2.1.7 Use of Flavour Systems at the Consumer Level
5.2.2 Alcoholic Beverages
5.2.2.1 Introduction
5.2.2.2 Generic Distilled Spirits
5.2.2.3 Liqueurs
5.2.2.4 Wine
5.2.2.5 Beer
5.2.2.6 Malt/Beer-based Alcoholic Beverages
5.2.2.7 Cocktails/Spirit-based Alcoholic Beverages
5.2.2.8 Production of Flavours for Alcoholic Beverages
5.3 Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
5..3.1 Flavourings for Confectioneries
5.3.1.1 Introduction
5.3.1.2 High Boilings
5.3.1.3 Fondants
5.3.1.4 Jellies and Gums
5.3.1.5 Caramel and Toffee
5.3.1.6 Chewing Gum
5.3.1.7 Compressed Tablets
5.3.1.8 Panned Work
5.3.1.9 Chocolate and Cocoa Products
5.3.2 Flavourings for Baked Goods
5.3.2.1 Introduction
5.3.2.2 What are Fine Bakery Products and what is a Dough?
5.3.2.3 Flavourings for Fine Bakery Products
5.3.3 Flavourings for Ice-Cream
5.3.3.1 Introduction
5.3.3.2 Classification
5.3.3.3 Ingredients
5.3.3.4 Flavourings
5.3.3.5 The Influence of Other Ingredients on the Ice-cream
5.3.3.6 Sensory Aspect of Ice-cream
5.3.3.7 The Production of Ice-cream
5.3.4 Flavourings for Dairy Products and Desserts
5.3.4.1 Introduction
5.3.4.2 Production of Flavoured Dairy Products
5.3.4.3 Flavouring Components for Dairy Products
5.4 Flavouring of Dehydrated Convenience Food and Kitchen Aids
5.4.1 Introduction
5.4.1.1 Flavour World
5.4.1.2 Savoury Taste: Umami and Saltiness
5.4.2 Savoury Flavours
5.4.2.1 Base Notes: Flavour Body and Taste Enhancement
5.4.2.2 Middle Notes: Process and Reaction Flavours
5.4.2.3 Top Notes: Key Compounds of the Culinary Aroma
5.4.3 Manufacturing of Dehydrated Convenience Foods
5.4.3.1 Legal Aspects
5.4.3.2 Flavour Application during Manufacturing of Dehydrated Convenience Foods
5.4.3.3 Physical and Chemical Flavour Changes during Processing and Shelf-Life
5.4.4 Conclusions
6 Quality Control
6.1 Sensory Analysis in Quality Control
6.1.1 Introduction
6.1.2 "Sensory"
6.1.3 The Senses
6.1.4 Man as a Measuring Instrument
6.1.5 Sensory Quality Measuring Methods
6.2 Analytical Methods
6.2.1 General Methods
6.2.1.1 Introduction
6.2.1.2 Determination of Colouring Principles by UV NIS-Spectroscopy
6.2.1.3 Determination of Heavy Metal Contamination
6.2.1.4 Modem Chromatographic Techniques
6.2.2 Stable Isotope Ratio Analysis in Quality Control of Flavourings
6.2.2.1 Correlations between (Bio- )Synthesis and Isotope Content or Pattern of Organic Compounds
6.2.2.2. Methods for the Determination of Average Isotope Abundances in Organic Compounds
6.2.2.3 Intermolecular, Site-specific and Positional Isotope Ratio Analysis
6.2.2.4 Results of Stable Isotope Ratio Measurements in Authenticity Checks and in the Verification of the N atural Origin of Flavouring Compounds
6.2.2.5 Perspectives and Future Aspects
6.2.3 Enantioselective Analysis
6.2.3.1 Chiral Resolution and Chromatographic Behaviour of Enantiomers
6.2.3.2 Sample Clean-up
6.2.3.3 Detection Systems
6.2.3.4 Stereodifferentiation and Quantification
6.2.3.5 Limitations
6.2.3.6 Analysis of Individual Classes of Compounds
6.2.3.7 Special Measurements
6.2.3.8 Authenticity Assessment - Latest Developments
6.2.4 Key Odorants of Food Identified by Aroma Analysis
6.2.4.1 Introduction
6.2.4.2 Aroma Analysis
6.2.4.3 Applications
6.3 Microbiological Testing
7 Legislation / Toxicology
7.1 Introduction / Definitions
7.2 Toxicological Considerations
7.3 FAO/WHO and Council of Europe
7.4 European Union
7.4.1 General
7.4.2 Flavour Legislation
7.4.3 Food Additive Legislation
7.4.4 Other Rules Concerning Flavourings
7.5 America
7.5.1 Introduction
7.5.2 The NAFTA Countries
7.5.3 South American Countries
7.6 Asia
7.6.1 General
7.6.2 The "Middle East"
7.6.3 The "Far East"
7.7 South Africa, Australia and New Zealand
7.8 Religious Dietary Rules
7.8.1 Introduction
7.8.2 "Kosher"
7.8.3 "Halai"
7 .8.4 Comparison of Kosher and HalaI Requirements
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67984 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesPhysiological plant ecology.3. Response to the chemical and biological environment. / O.L. Lange (1983)
