rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food flavors and chemistry
    sub title: advances of the new millennium
  title info:
    title: Food flavours and chemistry
  name:
    name part: International Flavor Conference 2000 : Paros, Greece)
    role:
      role term: creator
  name:
    name part: Spanier, A. M. (Arthur M.)
    name part: 1948-
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: festschrift
  genre: Electronic book.
  genre: Conference papers and proceedings.
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 654 pages) : illustrations
  abstract: This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity. Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
  table of contents: The new U.S. patent law : what impact on chemical inventions? -- Olestra versus natural lipids : a critical review -- Human gustation and flavor -- Advances in dairy flavor chemistry -- Perceivable odorants in fresh and heated sweet cream butters -- The effect of manipulating ripening temperatures on Cheddar cheese flavor -- Relationships between the odor and flavor attributes and the volatile composition and gross composition of cheese -- Determination of the cause of off-flavors in milk by dynamic headspace GC/MS and multivariate data analysis -- Determination of taste-active compounds in a bitter Camembert cheese and evolution of their impact on taste during ripening -- Characterization of volatile flavors in enzyme-modified and natural Cheddar cheese -- Development of characteristic flavor in idiazabal cheese adding commercial lipases -- Effect of milk composition and heating on flavor and aroma of yogurt -- Flavor characteristics of tempe -- Compositions and contents of catechins in various kinds of fresh tea leaves : comparisons between Assam variety and China variety -- Quantitative change of glycosides as aroma precursors during the oolong tea manufacturing process -- The application of HPLC analysis of anthocyanins to differentiate red grapes and wines -- Enantiomeric distribution of [alpha]-pinene, [beta]-pinene, sabinene and limonene in various citrus essential oils -- GC/O studies on the volatile components of shadberry (amelanchier arborea nutt.) fruit -- Headspace composition of virgin olive oil evaluated by solid phase microextraction : relationship with the oil sensory characteristics -- Headspace analysis of volatile flavor compounds of olive oils from Lianolia variety -- The olive biophenols : hedonic-sensory descriptors of EVOO and WOTOs in the mediterranean aliment culture -- Headspace aroma of "wild onion" trees -- Flavor profiling of 12 edible European truffles -- SDE-GC-MS profiling of short- and long-term ripened fermented sausages -- Chemist…
  note: edited by A.M. Spanier [and others].
  note: "The second annual George Charalambous Memorial Symposium was 10th in the series of International Flavor Conferences ... held 2-7 July 2000 on the Greek island of Paros"--Preface.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: Flavor
    genre: Congresses
  subject:
    topic: Chemistry
  subject:
    topic: Flavor
  subject:
    topic: Science
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  classification: TP372.5 .I56 2000
  classification: 664.5
  related item:
    identifier: (DLC) 2005432671
    identifier: (OCoLC)48235850
  related item:
    title info:
      title: Special publication (Royal Society of Chemistry (Great Britain)) ; no. 274
  identifier: 1628701269
  identifier: 1847550851
  identifier: 9781628701265
  identifier: 9781847550859
  identifier: 0854048758
  identifier: 9780854048755
  identifier: 2005432671
  identifier: 31789781847550859 Ingram Content Group
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OKU
    record creation date: 080515
    record change date: 20210728140425.0
    record identifier: in00004356715
    language of cataloging:
      language term: eng