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Flavour development, analysis and perception in food and beverages

Titre :	Flavour development, analysis and perception in food and beverages Ajouter au panier
Auteur(s) :	Jane K. Parker, Éditeur scientifique J. Stephen Elmore, Éditeur scientifique Lisa Methven, Éditeur scientifique
Type de document :	Livre
Sujets :	AROME ; BOISSON ; PHYSIOLOGIE ; ODORAT ; CONSOMMATEUR ; NUTRITION ; ANALYSE ORGANOLEPTIQUE ; FLAVEUR ; TRAITEMENT THERMIQUE ; REACTION DE MAILLARD ; FRUIT ; LEGUME ; EXTRACTION ; CHROMATOGRAPHIE GAZ LIQUIDE ; SPECTROSCOPIE ; CAPTEUR ; BIOSYNTHESE ; LIPIDE ; MODELISATION ; STOCKAGE ; GOUT
Résumé :	Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2015
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, num. 273
Format :	1 vol. (XXX-417 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part I: Characterisation and analysis of aroma and taste compounds 1 Introduction to aroma compounds in foods. 2 Extraction techniques for analysis of aroma compounds 3 Aroma extract analysis in foods 4 Analysis of taints and off-flavours in foods 5 Human chemical senses - olfaction and gustation 6 Flavour release Part II: Generation of aroma 7 Biogenesis of aroma compounds - Flavour formation in fruits and vegetables 8 Thermal [...] Part I: Characterisation and analysis of aroma and taste compounds 1 Introduction to aroma compounds in foods. 2 Extraction techniques for analysis of aroma compounds 3 Aroma extract analysis in foods 4 Analysis of taints and off-flavours in foods 5 Human chemical senses - olfaction and gustation 6 Flavour release Part II: Generation of aroma 7 Biogenesis of aroma compounds - Flavour formation in fruits and vegetables 8 Thermal generation of aroma 9 The role of sulfur chemistry in thermal generation of aroma 10 Predicting aroma formation with kinetic models 11 Approaches to production of Natural Flavours 12 Managing flavour changes during storage Part III: Perception of flavour 13 Interaction of aroma compounds with food matrices 14 Taste receptors 15 Umami compounds and taste enhancers 16 Techniques in sensory analysis 17 Consumer perceptions of food and beverage flavour 18 Physiological impact of flavour compounds
Langue(s) :	Anglais
Identifiant :	978-1-78242-103-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=181955

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Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU1.207 PAR	Papier	Empruntable Disponible

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