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Item Details
| Title:
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LIPIDS IN FOOD FLAVORS
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| By: |
Chi-Tang Ho (Editor), Thomas G. Hartman (Editor) |
| Format: |
Hardback |
| List price:
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£25.99 |
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We currently do not stock this item, please contact the publisher directly for
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| ISBN 10: |
0841229228 |
| ISBN 13: |
9780841229228 |
| Publisher: |
AMERICAN CHEMICAL SOCIETY |
| Pub. date: |
1 January, 1994 |
| Series: |
ACS Symposium Series 558 |
| Pages: |
344 |
| Description: |
This work examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. It features new isolation and analysis techniques, particularly dynamic headspace analysis, to evaluate flavours generated from lipid-containing foods. |
| Synopsis: |
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. |
| Publication: |
US |
| Imprint: |
American Chemical Society |
| Returns: |
Returnable |
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