skip to content
Modifying flavour in food Preview this item
ClosePreview this item
Checking...

Modifying flavour in food

Author: A J Taylor; J Hort
Publisher: Cambridge : Woodhead, ©2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of  Read more...
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Electronic books
Additional Physical Format: Print version:
Modifying flavour in food.
Cambridge : Woodhead, ©2007
(OCoLC)132323342
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: A J Taylor; J Hort
ISBN: 9781845693367 1845693361 1845690745 9781845690748
OCLC Number: 171289536
Description: 1 online resource (xii, 283 pages) : illustrations.
Contents: Cover; Modifying flavour in food; Copyright; Contents; Contributor contact details; 1 Modifying flavour: an introduction; 1.1 Introduction; 1.2 References; 2 Flavouring substances: from chemistry and carriers to legislation; 2.1 The importance of olfaction in the appreciation of flavour; 2.2 Flavouring substances in foods; 2.3 Flavouring substances legislation; 2.4 Conclusions; 2.5 Acknowledgement; 2.6 References; 3 Extraction of flavourings from natural sources; 3.1 Introduction; 3.2 General overview; 3.3 Supercritical fluid extraction: SC-CO2. 3.4 Continuous subcritical water extraction (CSWE)3.5 Ultrasound-assisted extraction (UAE); 3.6 Microwave-assisted extraction (MAE); 3.7 Extraction in the analysis of flavours; 3.8 Drying methods and solvent distillation; 3.9 Conclusion; 3.10 Acknowledgements; 3.11 References; 4 From fermentation to white biotechnology: how microbial catalysts generate flavours; 4.1 Introduction; 4.2 Flavour formation along known pathways; 4.3 Flavours from complex substrates; 4.4 White biotechnology; 4.5 Future trends; 4.6 Sources of further information; 4.7 References. 5 New developments in yeast extracts for use as flavour enhancers5.1 Introduction; 5.2 Developments in yeast extracts; 5.3 Materials and methods; 5.4 Results and discussion; 5.5 Conclusions; 5.6 References; 6 Chiral chemistry and food flavourings; 6.1 Introduction; 6.2 Chiral flavour --
synthesis; 6.3 Chiral flavour; 6.4 Key flavour compounds; 6.5 Sources of further information and advice; 6.6 References; 7 Formulating low-fat food: the challenge of retaining flavour quality; 7.1 Introduction; 7.2 Lowering the fat content of food: what happens to the flavour? 7.3 Strategies for replacing fat in foods and the implications for flavour7.4 Why is fat so hard to replace?; 7.5 Representation of fat in the brain; 7.6 Future trends; 7.7 References; 8 New pungent and cooling compounds for use in foods; 8.1 Introduction; 8.2 History; 8.3 Fundamental differences between chemesthetics and flavours; 8.4 Physiology; 8.5 Common pungent chemicals and their activity; 8.6 Common cooling compounds and their activity; 8.7 Future trends; 8.8 Conclusion; 8.9 References; 9 Controlled release of flavour in food products; 9.1 Introduction. 9.2 Industrial approaches for protecting flavourings from deterioration9.3 Industrial approaches to achieve controlled release of flavourings; 9.4 Needs in flavour encapsulation/controlled release; 9.5 Advice; 9.6 References; 10 Developments in sweeteners; 10.1 Introduction; 10.2 Mechanism of sweetness perception; 10.3 Novel sweeteners; 10.4 Sweetness potentiators; 10.5 Sweetness inhibitors; 10.6 Future trends; 10.7 Sources of further information and advice; 10.8 References; 11 Enhancing umami taste in foods; 11.1 Umami: what it is, what it does and how it works.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Andrew Taylor and Joanne Hort.

Abstract:

Reviewing developments and research, this book includes chapters on flavoring substances and the extraction of flavorings from natural sources. It discusses technologies which improve flavour such as  Read more...

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/171289536> # Modifying flavour in food
    a schema:CreativeWork, schema:MediaObject, schema:Book ;
    library:oclcnum "171289536" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/enk> ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/866869433#Place/cambridge> ; # Cambridge
    schema:about <http://dewey.info/class/664.5/e22/> ;
    schema:about <http://experiment.worldcat.org/entity/work/data/866869433#Topic/technology_&_engineering_food_science> ; # TECHNOLOGY & ENGINEERING--Food Science
    schema:about <http://id.worldcat.org/fast/927108> ; # Flavor
    schema:about <http://id.worldcat.org/fast/927112> ; # Flavoring essences
    schema:bookFormat schema:EBook ;
    schema:contributor <http://viaf.org/viaf/22461467> ; # J. Hort
    schema:contributor <http://viaf.org/viaf/280281132> ; # Andrew John Taylor
    schema:copyrightYear "2007" ;
    schema:datePublished "2007" ;
    schema:description "Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious foodExamines different technologies that improve flavourTechniques for flavour modification are highlighted."@en ;
    schema:description "Cover; Modifying flavour in food; Copyright; Contents; Contributor contact details; 1 Modifying flavour: an introduction; 1.1 Introduction; 1.2 References; 2 Flavouring substances: from chemistry and carriers to legislation; 2.1 The importance of olfaction in the appreciation of flavour; 2.2 Flavouring substances in foods; 2.3 Flavouring substances legislation; 2.4 Conclusions; 2.5 Acknowledgement; 2.6 References; 3 Extraction of flavourings from natural sources; 3.1 Introduction; 3.2 General overview; 3.3 Supercritical fluid extraction: SC-CO2."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/866869433> ;
    schema:genre "Electronic books"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/866869433#Series/woodhead_publishing_in_food_science_technology_and_nutrition> ; # Woodhead Publishing in food science, technology, and nutrition.
    schema:isSimilarTo <http://www.worldcat.org/oclc/132323342> ;
    schema:name "Modifying flavour in food"@en ;
    schema:productID "171289536" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/171289536#PublicationEvent/cambridge_woodhead_2007> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/866869433#Agent/woodhead> ; # Woodhead
    schema:url <http://www.sciencedirect.com/science/book/9781845690748> ;
    schema:url <http://www.netlibrary.com/urlapi.asp?action=summary&v=1&bookid=205238> ;
    schema:url <http://www.myilibrary.com?id=144218> ;
    schema:url <http://public.eblib.com/choice/publicfullrecord.aspx?p=1639560> ;
    schema:url <http://site.ebrary.com/id/10833966> ;
    schema:url <http://dproxy.library.dc-uoit.ca/login?url=https://www.sciencedirect.com/science/book/9781845690748> ;
    schema:url <http://www.myilibrary.com?id=144218&ref=toc> ;
    schema:url <http://proxy.library.carleton.ca/login?url=http://app.knovel.com/web/toc.v/cid:kpMFF00011> ;
    schema:url <http://www.foodnetbase.com.ezlibproxy1.ntu.edu.sg/ejournals/books/book_summary/summary.asp?id=5614> ;
    schema:url <http://www.woodheadpublishingonline.com/openurl.asp?genre=book&isbn=978-1-84569-074-8> ;
    schema:url <http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=205238> ;
    schema:workExample <http://worldcat.org/isbn/9781845690748> ;
    schema:workExample <http://worldcat.org/isbn/9781845693367> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/171289536> ;
    .


Related Entities

<http://dproxy.library.dc-uoit.ca/login?url=https://www.sciencedirect.com/science/book/9781845690748>
    rdfs:comment "eBook available for Durham College via Elsevier. Click link to access" ;
    .

<http://experiment.worldcat.org/entity/work/data/866869433#Series/woodhead_publishing_in_food_science_technology_and_nutrition> # Woodhead Publishing in food science, technology, and nutrition.
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/171289536> ; # Modifying flavour in food
    schema:name "Woodhead Publishing in food science, technology, and nutrition." ;
    schema:name "Woodhead Publishing in food science, technology and nutrition" ;
    .

<http://experiment.worldcat.org/entity/work/data/866869433#Topic/technology_&_engineering_food_science> # TECHNOLOGY & ENGINEERING--Food Science
    a schema:Intangible ;
    schema:name "TECHNOLOGY & ENGINEERING--Food Science"@en ;
    .

<http://id.worldcat.org/fast/927108> # Flavor
    a schema:Intangible ;
    schema:name "Flavor"@en ;
    .

<http://id.worldcat.org/fast/927112> # Flavoring essences
    a schema:Intangible ;
    schema:name "Flavoring essences"@en ;
    .

<http://viaf.org/viaf/22461467> # J. Hort
    a schema:Person ;
    schema:familyName "Hort" ;
    schema:givenName "J." ;
    schema:name "J. Hort" ;
    .

<http://viaf.org/viaf/280281132> # Andrew John Taylor
    a schema:Person ;
    schema:birthDate "1951" ;
    schema:familyName "Taylor" ;
    schema:givenName "Andrew John" ;
    schema:givenName "A. J." ;
    schema:name "Andrew John Taylor" ;
    .

<http://worldcat.org/isbn/9781845690748>
    a schema:ProductModel ;
    schema:isbn "1845690745" ;
    schema:isbn "9781845690748" ;
    .

<http://worldcat.org/isbn/9781845693367>
    a schema:ProductModel ;
    schema:isbn "1845693361" ;
    schema:isbn "9781845693367" ;
    .

<http://www.worldcat.org/oclc/132323342>
    a schema:CreativeWork ;
    rdfs:label "Modifying flavour in food." ;
    schema:description "Print version:" ;
    schema:isSimilarTo <http://www.worldcat.org/oclc/171289536> ; # Modifying flavour in food
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.