Lipids in Food Flavors
作者:
Chi-Tang Ho
|
Thomas G·Hartman
|
American Chemical Society
出版社: Wiley-VCH Verlag GmbH
出版年: 1994-10
页数: 344
定价: $ 51.42
ISBN: 9780841229228
出版社: Wiley-VCH Verlag GmbH
出版年: 1994-10
页数: 344
定价: $ 51.42
ISBN: 9780841229228
内容简介
Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavours generated from lipid-containing foods. Discusses the effects of processing and storage on the flavours of processed foods. Examines the generation of flavours from lipoxygenase pathways and the production of flavours by biotechnology.
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