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: Flavour in food
  name:
    name part: Voilley, Andrée.
  name:
    name part: Etiévant, P. (Patrick)
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    place:
      place term: Boca Raton
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xvi, 451 pages).
  abstract: 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.
  table of contents: pt. 1. Characterisation of aroma compounds -- pt. 2. Flavour retention and release from the food matrix -- pt. 3. Influences on flavour perception.
  note: edited by Andrée Voilley and Patrick Etiévant.
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Flavor
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Food Analysis
  subject:
    topic: Saveur
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Food Science
  subject:
    topic: Flavor
  subject:
    topic: Food
    topic: Analysis
  classification: TP372.5 .F558 2006eb
  classification: 664/.07
  related item:
    title info:
      title: Flavour in food
    origin info:
      publisher: Cambridge, England : Woodhead Pub. ; Boca Raton : CRC Press, 2006
    identifier: (OCoLC)67226701
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 1601191324
  identifier: 9781601191328
  identifier: 1855739607
  identifier: 9781855739604
  identifier: 1845691407
  identifier: 9781845691400
  identifier: 0849334373
  identifier: 9780849334375
  identifier: 9786610544608
  identifier: 6610544603
  identifier: Knovel Corporation
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: GAT
    record creation date: 061212
    record change date: 20260326145028.6
    record identifier: in00005730325
    language of cataloging:
      language term: eng