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書籍詳目資料
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| 最後更新時間 |
20120815130515 |
| ISBN |
9781439814918(hbk.):NT$5076 |
| ISBN |
1439814910(hbk.) |
| 國家書目號 |
us2011022870 |
| 作品語文 |
英語 |
| 出版國別 |
美國 |
| 題名著者 |
Food flavors:chemical, sensory and technological properties/edited by Henryk Jelen |
| 出版項 |
Boca Raton:CRC Press/Taylor & Francis Group,c2012 |
| 稽核項 |
xii, 492 p.:ill.,25 cm. |
| 集叢項 |
Chemical and functional properties of food components series |
| 一般注 |
Includes bibliographical references and index |
| 摘要 |
"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 |
| 主題標題 |
Flavor |
| 主題標題 |
Food--Analysis |
| 主題標題 |
Food--Biotechnology |
| 主題標題 |
Food--Composition |
| DDC |
66423 |
| 美國會分類 |
TX531.F66 2012 |
| 其他著者 |
Jelen,Henryk |
| 出處 |
台灣 |
| 館藏記錄 |
99/TX531/F686 |