Understanding Natural Flavors, A. Paterson; John R. Piggott

Автор: J. R. Piggott; A. Paterson
Название: Understanding Natural Flavors
ISBN: 1461358957 ISBN-13(EAN): 9781461358954
Издательство: Springer
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Цена: 6986.00 р.
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Описание: There has been increasing interest in recent years in the concept and production of natural foods. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud.

Автор: De Rovira
Название: Dictionary of Flavors
ISBN: 1118856414 ISBN-13(EAN): 9781118856413
Издательство: Wiley
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Цена: 25970.00 р.
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Описание: The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms.

Автор: Russell L. Rouseff; Keith R. Cadwallader
Название: Headspace Analysis of Foods and Flavors
ISBN: 1461354609 ISBN-13(EAN): 9781461354604
Издательство: Springer
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Цена: 16769.00 р.
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Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.

Автор: Gary Reineccius
Название: Sourcebook of Flavors
ISBN: 0834213079 ISBN-13(EAN): 9780834213074
Издательство: Springer
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Цена: 32142.00 р.
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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.