Lipids in Food Flavors
| Author | : Chi-Tang Ho |
| Publisher | : Wiley-VCH |
| Total Pages | : 352 |
| Release | : 1994-10-13 |
| ISBN-10 | : UOM:39015032139738 |
| ISBN-13 | : |
| Rating | : 4/5 (38 Downloads) |
Book Synopsis Lipids in Food Flavors by : Chi-Tang Ho
Download or read book Lipids in Food Flavors written by Chi-Tang Ho and published by Wiley-VCH. This book was released on 1994-10-13 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.
