The Resource Flavour in food, edited by Andrée Voilley and Patrick Etiévant

Flavour in food, edited by Andrée Voilley and Patrick Etiévant

Label
Flavour in food
Title
Flavour in food
Statement of responsibility
edited by Andrée Voilley and Patrick Etiévant
Contributor
Subject
Genre
Language
eng
Summary
The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R & D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measuredAnalyses key research in the retention and release of flavour compoundsExamines how humans experience flavour release
Member of
Cataloging source
GAT
Dewey number
664/.07
Illustrations
illustrations
Index
index present
Language note
English
LC call number
TP372.5
LC item number
.F558 2006eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Voilley, Andrée
  • Etiévant, P.
Series statement
Woodhead Publishing in food science, technology, and nutrition
http://library.link/vocab/subjectName
  • Flavor
  • Food
  • Saveur
  • Aliments
Label
Flavour in food, edited by Andrée Voilley and Patrick Etiévant
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpFF00001A/flavour-in-food?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception
Dimensions
unknown
Extent
1 online resource (xvi, 451 pages).
Form of item
online
Isbn
9781855739604
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)76951190
  • (OCoLC)ocm76951190
Label
Flavour in food, edited by Andrée Voilley and Patrick Etiévant
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpFF00001A/flavour-in-food?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception
Dimensions
unknown
Extent
1 online resource (xvi, 451 pages).
Form of item
online
Isbn
9781855739604
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
Knovel
Sound
unknown sound
Specific material designation
remote
System control number
  • (OCoLC)76951190
  • (OCoLC)ocm76951190

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