عنوان

Chemistry of foods and beverages :

شابک

0323154409

شابک

9780323154406

شماره

b545093

عنوان اصلي

Chemistry of foods and beverages :

نام عام مواد

[Book]

ساير اطلاعات عنواني

Recent developments.

نام نخستين پديدآور

George Charalambous

محل نشرو پخش و غیره

Saint Louis

نام ناشر، پخش کننده و غيره

Elsevier Science

تاریخ نشرو بخش و غیره

2014

نام خاص و کميت اثر

(359 pages)

متن يادداشت

V. APPLICATIONS FOR DAIRY BASED INGREDIENTS AS ALTERNATIVES TO TRADITIONAL SWEETENERS.

متن يادداشت

Front Cover; Chemistry of Foods and Beverages: Recent Developments; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS AND THEIR CONTRIBUTION TO BEER FLAVOR; I. INTRODUCTION; II. INVESTIGATION OF HOP AROMA COMPONENTS IN PILSNER BEER; III. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS; IV. NORCAROTENOIDS IN HOP AND BEER; V. CHANGES OF HOP AROMA COMPONENTS DURING AGING OF BEER; ACKNOWLEDGMENTS; REFERENCES. CHAPTER 2. THE USE OF HEADSPACE CONCENTRATION ON TENAX FOR OBJECTIVE FLAVOR QUALITY EVALUATION OF FRESH FRUITS (STRAWBERRY AND APPLE)ABSTRACT; INTRODUCTION; EXPERIMENTAL; RESULTS; CONCLUSION; REFERENCES; CHAPTER 3. AUTOMATIC DIRECT HEAD SPACE GC ANALYSIS OF FLAVORS WITH CAPILLARY COLUMN AND MULTIDETECTOR SYSTEMS; I. INTRODUCTION; II. INSTRUMENTATION; III. APPLICATIONS; IV. CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 4. APPLICATION OF FUSED SILICA CAPILLARY COLUMNS FOR FLAVOR ANALYSIS; I. INTRODUCTION; II. COLUMN DEVELOPMENT; III. FUSED SILICA CAPLILLARY COLUMNS. IV. APPLICATIONS OF FUSED SILICA CAPILLARY COLUMNS FOR FLAVOR ANALYSISV. APPLICATIONS OF FUSED SILICA CAPILLARY COLUMNS FOR FRAGRANCE MATERIALS; SUMMARY; ACKNOWLEDGMENT; REFERENCES; CHAPTER 5. A MICRO-OLFACTOMETER FOR CHEMICAL SENSORY ANALYSES; INTRODUCTION; LITERATURE REVIEW; RESULTS AND DISCUSSION; SUMMARY; REFERENCES; CHAPTER 6. COMPUTER ASSISTED QUANTITATION OF CARROT VOLATILES; INTRODUCTION; LITERATURE REVIEW; EXPERIMENTAL PROCEDURES; RESULTS AND DISCUSSION; SUMMARY; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 7. TASTE AND TASTE EVALUATION OF SOY PROTEIN HYDROLYZATES; I. INTRODUCTION. II. THEORYIII. EXPERIMENTAL; IV. RESULTS AND DISCUSSION; IV. CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 8. PROBLEMS OF FAST INDIGENISATION ON THE QUALITY OF FOODS AND BEVERAGES IN NIGERIA; ABSTRACT; INTRODUCTION; THE FOOD PREPARATIONS COMMONLY CONSUMED; THE FOOD- AND WATER-BORNE INFECTIONS COMMONLY REPORTED; FACTORS INFLUENCING THE QUALITY OF FOODS; REFERENCES; CHAPTER 9. FLAVOR NUCLEOTIDES' USAGES IN FOODS; INTRODUCTION; CONCLUSION; REFERENCES; CHAPTER 10. MANUFACTURE, USE, AND NUTRITIONAL ASPECTS OF 90% HIGH FRUCTOSE CORN SWEETENERS; I. MANUFACTURE, COMPOSITION, AND PROPERTIES. II. APPLICATIONS OF 90% HIGH FRUCTOSE CORN SWEETENERIII. NUTRITION ISSUES PERTANING TO 90% HFCS; REFERENCES; Chapter 11. Functionality of Corn-Derived Sweeteners in Formulated Foods; I. INTRODUCTION; II. MANUFACTURE; III. FUNCTIONAL PROPERTIES; IV. APPLICATIONS SUMMARY; REFERENCES; CHAPTER 12. DAIRY BASED INGREDIENTS AND THEIR USE AS ALTERNATIVES TO TRADITIONAL SWEETENERS IN FORMULATED FOODS; I. INTRODUCTION; II. TYPES OF DAIRY BASED INGREDIENTS; III. NUTRITIONAL VALUE OF DAIRY BASED INGREDIENTS; IV. FUNCTIONAL PROPERTIES OF MILK COMPONENTS.

موضوع مستند نشده

Beverages -- Analysis -- Congresses.

موضوع مستند نشده

Food -- Analysis -- Congresses.

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

George Charalambous

مستند نام اشخاص تاييد نشده

George Charalambous

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y