000			01764 a2200265 4500
005			20240809125835.0
008			120823s mx r 000 spa d
020			_a978-1-4398-1491-8
035			_a13151
040			_aUniagraria _bspa _erda
082	0	4	_a664.02 / Ch354
100	1		_aJelen, Henryk
245	1	0	_aFood flavors _bChemical, sensory and technological properties
264			_aBoca Raton _bCrc Press _c2012
300			_a492 páginas
336			_atexto _btxt _2rdacontent
337			_ano mediado _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
490	0		_aChemical and functional properties of food components series
505	0		_aSpecificity 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
650		4	_aAlimentos - biotecnologia
650		4	_aAlimentos - composicion
650		4	_aAnalisis de alimentos
650		4	_aSabor - alimentos
999			_c30270 _d30270