Taints & Off-Flavours in Foods Woodhead Publishing Series in Food Science, Technology and Nutrition
Aus der Reihe
Woodhead Publishing Food Scien
Fr. 217.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.04.2003
Herausgeber
B. BaigrieVerlag
Woodhead PublishingSeitenzahl
216
Maße (L/B/H)
23.9/16.2/2.7 cm
Gewicht
460 g
Sprache
Englisch
ISBN
978-1-85573-449-4
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.
The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry.
The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry.
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