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Flavour Development, Analysis and Perception in Food and Beverages, Parker J. K.


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Цена: 32002.00р.
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Автор: Parker J. K.
Название:  Flavour Development, Analysis and Perception in Food and Beverages
ISBN: 9780081013823
Издательство: Elsevier Science
Классификация:

ISBN-10: 0081013825
Обложка/Формат: Paperback
Страницы: 448
Вес: 0.59 кг.
Дата издания: 02.09.2016
Серия: Woodhead publishing series in food science, technology and nutrition
Язык: English
Размер: 229 x 152 x 23
Ссылка на Издательство: Link
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Поставляется из: Европейский союз
Описание: 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.


Flavour - From Food to Perception

Автор: Guichard
Название: Flavour - From Food to Perception
ISBN: 1118929411 ISBN-13(EAN): 9781118929414
Издательство: Wiley
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Цена: 23594.00 р.
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Описание: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.

Compendium of the Microbiological Spoilage of Foods and Beverages

Автор: Michael P. Doyle; William H. Sperber; Michael P. D
Название: Compendium of the Microbiological Spoilage of Foods and Beverages
ISBN: 1461424615 ISBN-13(EAN): 9781461424611
Издательство: Springer
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Цена: 25155.00 р.
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Описание: The first major publication devoted exclusively to this topic, and edited by two leading researchers in the field, its comprehensive coverage of microbiological spoilage comes from contributors who have had long and successful careers in the food industry.

Alcoholic Beverages: Sensory Evaluation and Consumer Research

Автор: Piggott John, Piggott J.
Название: Alcoholic Beverages: Sensory Evaluation and Consumer Research
ISBN: 0081016522 ISBN-13(EAN): 9780081016527
Издательство: Elsevier Science
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Цена: 26949.00 р.
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Описание: Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

Handbook on Natural Pigments in Food and Beverages

Автор: Reinhold Carle
Название: Handbook on Natural Pigments in Food and Beverages
ISBN: 0081003714 ISBN-13(EAN): 9780081003718
Издательство: Elsevier Science
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Цена: 29139.00 р.
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Описание: "

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour" is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics.

The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings.
Presents recent advances in consumer demand and worldwide legislation regarding natural food colorantsDiscusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations"

Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity

Автор: McClements Julian, Decker Eric, Elias Ryan
Название: Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity
ISBN: 0081014724 ISBN-13(EAN): 9780081014721
Издательство: Elsevier Science
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Цена: 32844.00 р.
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Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.


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