LEADER 05378nam 2200685Ia 450 001 996208054503316 005 20170809151147.0 010 $a1-282-47219-4 010 $a9786612472190 010 $a1-61344-882-1 010 $a1-4443-1777-6 010 $a1-4443-1778-4 035 $a(CKB)2550000000001125 035 $a(EBL)477860 035 $a(OCoLC)593229825 035 $a(SSID)ssj0000337772 035 $a(PQKBManifestationID)11231879 035 $a(PQKBTitleCode)TC0000337772 035 $a(PQKBWorkID)10295383 035 $a(PQKB)10009203 035 $a(MiAaPQ)EBC477860 035 $a(PPN)155554247 035 $a(EXLCZ)992550000000001125 100 $a20090721d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood flavour technology$b[electronic resource] /$fedited by Andrew J. Taylor and Robert S.T. Linforth 205 $a2nd ed. 210 $aAmes, IA $cBlackwell$d2010 215 $a1 online resource (378 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-8543-0 320 $aIncludes bibliographical references and index. 327 $aFood Flavour Technology; Contents; List of contributors; Preface; 1 Creating and formulating flavours; 1.1 Introduction; 1.1.1 A little history; 1.2 Interpreting analyses; 1.3 Flavour characteristics; 1.3.1 Primary characters; 1.3.2 Secondary characteristics; 1.3.3 Taste effects; 1.3.4 Complexity; 1.3.5 Flavour balance; 1.3.6 Unfinished work; 1.4 Applications; 1.4.1 Ingredient factors; 1.4.2 Processing factors; 1.4.3 Storage factors; 1.4.4 Consumption factors; 1.5 Flavour forms; 1.5.1 Water-soluble liquid flavours; 1.5.2 Clear water-soluble liquid flavours; 1.5.3 Oil-soluble liquid flavours 327 $a1.5.4 Emulsion-based flavours1.5.5 Dispersed flavours; 1.5.6 Spray-dried flavours; 1.6 Production issues; 1.7 Regulatory affairs; 1.8 A typical flavour; 1.9 Commercial considerations; 1.9.1 International tastes; 1.9.2 Abstract flavours; 1.9.3 Matching; 1.9.4 Customers; 1.10 Summary; References; 2 Flavour legislation; 2.1 Introduction; 2.2 Methods of legislation; 2.3 Legislation in the United States; 2.4 International situation: JECFA; 2.5 Council of Europe; 2.6 European community; 2.6.1 Background - national to EU legislation; 2.6.2 The 1988 Council Directive 327 $a2.6.3 Smoke flavourings 2003 Directive2.6.4 Developments 2008 onwards; 2.7 Current EU Situation and the future; References; 3 Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions; 3.1 Introduction; 3.2 General aspects of the Maillard reaction cascade; 3.2.1 Intermediates as flavour precursors; 3.2.2 Carbohydrate fragmentation; 3.2.3 Strecker degradation; 3.2.4 Interactions with lipids; 3.3 Important aroma compounds derived from Maillard reaction in food and process flavours; 3.3.1 Character-impact compounds of thermally treated foods 327 $a3.3.2 Character-impact compounds of process flavours3.4 Preparation of process flavours; 3.4.1 General aspects; 3.4.2 Factors influencing flavour formation; 3.4.3 Savoury process flavours; 3.4.4 Sweet process flavours; 3.5 Outlook; References; 4 Biotechnological flavour generation; 4.1 Introduction; 4.2 Natural flavours: market situation and driving forces; 4.3 Advantages of biocatalysis; 4.4 Micro-organisms; 4.4.1 Biotransformation and bioconversion of monoterpenes; 4.4.2 Bioconversion of C13-norisoprenoids and sesquiterpenes; 4.4.3 Generation of oxygen heterocycles 327 $a4.4.4 Generation of vanillin, benzaldehyde and benzoic compounds4.4.5 Generation of miscellaneous compounds; 4.5 Enzyme technology; 4.5.1 Liberation of volatiles from bound precursors; 4.5.2 Biotransformations; 4.5.3 Kinetic resolution of racemates; 4.6 Plant catalysts; 4.6.1 Plant cell, tissue and organ cultures; 4.6.2 Callus and suspension cultures; 4.6.3 Organ cultures; 4.6.4 Plant cell biotransformations; 4.7 Flavours through genetic engineering; 4.7.1 Genetically modified micro-organisms; 4.7.2 Isolated enzymes from genetically modified micro-organisms; 4.7.3 Plant rDNA techniques 327 $a4.8 Advances in bioprocessing 330 $aFood flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapter 606 $aFlavor 606 $aFlavoring essences 606 $aFlavor$xAnalysis 615 0$aFlavor. 615 0$aFlavoring essences. 615 0$aFlavor$xAnalysis. 676 $a664.07 676 $a664.5 701 $aTaylor$b A. J$g(Andrew John),$f1951-$0867719 701 $aLinforth$b Robert S. T$0867720 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996208054503316 996 $aFood flavour technology$91936821 997 $aUNISA