Food flavors : chemical, sensory and technological properties / edited by Henryk Jele{u2BAE}
Series: Chemical & functional properties of food components seriesPublisher: Boca Raton : CRC Press/Taylor & Francis Group, 2012Copyright date: ©2012Description: xii, 492 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 9781439814918
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN DR ABDUL LATIFF | PERPUSTAKAAN DR ABDUL LATIFF KOLEKSI AM-P. DR ABDUL LATIFF | - | TX531.F687 2012 9 (Browse shelf(Opens below)) | 1 | Available | 00002054620 | |||
| TANDA MERAH | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG TANDA MERAH-P. TUN SERI LANANG (ARAS 5) | - | TX531.F545 tm (Browse shelf(Opens below)) | 1 | Available | 00002195458 |
Buku Bacaan Asas Fakulti
Includes bibliographical references and index.
'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'-- Provided by publisher.
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