Food Aroma Evolution
-10%
portes grátis
Food Aroma Evolution
During Food Processing, Cooking, and Aging
Nollet, Leo M.L.; Bordiga, Matteo
Taylor & Francis Ltd
12/2019
744
Dura
Inglês
9781138338241
15 a 20 dias
1490
Descrição não disponível.
SECTION I: Aroma, taste, and flavor. 1.Aroma and Odor. 2. Flavors and Taste. 3. Chemical Senses and Flavor Perception. 4. Aroma Compounds (Description, Biosynthesis, and Regulation). 5. Orthonasal and Retronasal Olfaction. SECTION II: Analytical techniques. 6. Extraction Methods and Volatile Compounds from Food Matrices. 7. The Role of Gas Chromatography-Based Methodologies for Understanding of Food Aromas. 8. Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems. 9. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages. 10.Food Aroma Compounds by Capillary Electrophoresis. 11. Proton-Transfer-Reaction-Mass Spectrometry. 12. Stable Isotope Dilution Assay. SECTION III: Principles of processing, evolution, and modification. 13. Food Processing, Cooking, and Aging: A Practical Case Study. 14. The Maillard Reaction. 15. Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). 16. Novel and Emerging Technologies (Benefits and Limitations). SECTION IV: Aroma compounds in food matrices. 17. Distallates. 18. Evolution of Beer Aroma. 19. Coffee Flavor. 20. Aroma Evolution in Chocolate Production. 21. Bakery Products. 22. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds. 23. Milk/Dairy. 24. Meat. 25. Fish. 26. Fruits and Vegetables. 27. Spices and Herbs. 28. Off-Flavors in Alcoholic Beverages: An Overview. SECTION V: Influences on flavor perception. 29. Interactions between the Food Matrix and Aroma Compounds in Relation to Perception. 30. Food Emulsions as Flavor Delivery Systems. 31. Relationship between Structure and Odor. 32. Bioactive Potential of Sesquiterpenes.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Ion Mobility Spectrometry Mass Spectrometry;olfaction;Iso Amyl Alcohol;Maillard reaction;Proton Transfer Reaction Mass Spectrometry;Aroma compounds;Ethyl Octanoate;sensory analysis;Iso Amyl;Electronic Nose Technique;Model Mouth;structure and odor;Moisture Content;aging;Retronasal Olfaction;aromatic evolution;Character Impact Compound;cooking treatment;Sample Preparation;food matrix;fermentation;Pulsed Electric Field;Olfactory Epithelium;Volatile Compounds;Aroma Release;Flavor Perception;Olfactory Receptors;Low OTs;Ionic Liquid Stationary Phases;En;Retronasal Odor;Flavor Molecules;Essential Oils;Iso Amyl Acetate
SECTION I: Aroma, taste, and flavor. 1.Aroma and Odor. 2. Flavors and Taste. 3. Chemical Senses and Flavor Perception. 4. Aroma Compounds (Description, Biosynthesis, and Regulation). 5. Orthonasal and Retronasal Olfaction. SECTION II: Analytical techniques. 6. Extraction Methods and Volatile Compounds from Food Matrices. 7. The Role of Gas Chromatography-Based Methodologies for Understanding of Food Aromas. 8. Monitoring Food Aroma during Processing and Storage by Rapid Analytical Methods: A Focus on Electronic Noses and Mass Spectrometry-Based Systems. 9. Hyphenated Electronic Nose Technique for Aroma Analysis of Foods and Beverages. 10.Food Aroma Compounds by Capillary Electrophoresis. 11. Proton-Transfer-Reaction-Mass Spectrometry. 12. Stable Isotope Dilution Assay. SECTION III: Principles of processing, evolution, and modification. 13. Food Processing, Cooking, and Aging: A Practical Case Study. 14. The Maillard Reaction. 15. Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies). 16. Novel and Emerging Technologies (Benefits and Limitations). SECTION IV: Aroma compounds in food matrices. 17. Distallates. 18. Evolution of Beer Aroma. 19. Coffee Flavor. 20. Aroma Evolution in Chocolate Production. 21. Bakery Products. 22. Recent Advances in the Study of Grape and Wine Volatile Composition: Varietal, Fermentative, and Aging Aroma Compounds. 23. Milk/Dairy. 24. Meat. 25. Fish. 26. Fruits and Vegetables. 27. Spices and Herbs. 28. Off-Flavors in Alcoholic Beverages: An Overview. SECTION V: Influences on flavor perception. 29. Interactions between the Food Matrix and Aroma Compounds in Relation to Perception. 30. Food Emulsions as Flavor Delivery Systems. 31. Relationship between Structure and Odor. 32. Bioactive Potential of Sesquiterpenes.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Ion Mobility Spectrometry Mass Spectrometry;olfaction;Iso Amyl Alcohol;Maillard reaction;Proton Transfer Reaction Mass Spectrometry;Aroma compounds;Ethyl Octanoate;sensory analysis;Iso Amyl;Electronic Nose Technique;Model Mouth;structure and odor;Moisture Content;aging;Retronasal Olfaction;aromatic evolution;Character Impact Compound;cooking treatment;Sample Preparation;food matrix;fermentation;Pulsed Electric Field;Olfactory Epithelium;Volatile Compounds;Aroma Release;Flavor Perception;Olfactory Receptors;Low OTs;Ionic Liquid Stationary Phases;En;Retronasal Odor;Flavor Molecules;Essential Oils;Iso Amyl Acetate
