Nutrition, functional and sensory properties of foods /
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin w...
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
2013.
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| Series: | Special Publications.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an arr. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (ix, 335 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 1849737681 9781849737685 |
| DOI: | 10.1039/9781849737685 |