TY  - BOOK
AU  - Jelen,Henryk
TI  - Food flavors: chemical, sensory and technological properties 
T2  - Chemical & functional properties of food components series
SN  - 9781439814918
PY  - 2012///
CY  - Boca Raton
PB  - CRC Press/Taylor & Francis Group
KW  - Flavor
KW  - Food
KW  - Analysis
KW  - Composition
KW  - Biotechnology
N1  - Buku Bacaan Asas Fakulti; Includes bibliographical references and index
N2  - 'Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison'--
ER  -