TY  - GEN
AU  - Jelen,Henryk
TI  - Food flavors: Chemical, sensory and technological properties
T2  - Chemical and functional properties of food components series
SN  - 978-1-4398-1491-8
U1  - 664.02 / Ch354 
PY  - 2012///
CY  - Boca Raton
PB  - Crc Press
KW  - Alimentos - biotecnologia
KW  - Alimentos - composicion
KW  - Analisis de alimentos
KW  - Sabor - alimentos
N1  - Specificity of food odorants, cap.1  Important tastants and new developments, cap.2  Smell, taste and flavor, cap.3  Lipid-derived flavor compounds, cap.4  Saccharides-derived flavor compounds, cap.5  Flavors from amino acids, cap.6  Binding and release of flavor compounds, cap.7  Flavor suppression and enhancement, cap.8  Legislation, safety assessment and labeling of food flavors and flavorings, cap.9  Essential oils and spices, cap.10  Functional (nonflavor) properties of flavor compounds, cap.11  Flavors from cheeses, cap.12  Red meat flavor, cap.13  Flavor of wine, cap.14  Flavor of bread and bakery products, cap.15  Food taints and off-flavors, cap.16  Volatile compounds in food authenticity and traceability testing, cap.17  Mapping the combinatorial code of food flavors by means of molecular sensory science approach, cap.18  Methods for sensory analysis, cap.19  Machine olfaction: a devices approach to measurement of food aroma, cap.20
ER  -