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Flavor-food Interactions

其他書名	Developed from a Symposium Sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994
出版	American Chemical Society, 1996
主題	Cooking / GeneralScience / Chemistry / Industrial & TechnicalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN	08412340949780841234093
URL	http://books.google.com.hk/books?id=O4DxAAAAMAAJ&hl=&source=gbs_api

註釋Because the interactions between flavor compounds and food systems is so complex, most of the authors of the 19 papers study model systems with only binary or ternary interactions. They look at specific food component interactions, measurement tools, and approaches to complex systems. Among the individual topics are the performance of vanilla in low-fat ice cream, flavor interactions with casein and whey protein, the loss of asparatame during the storage of chewing gum, retronasal flavor release in oil and water model systems with an evaluation of volatility predictors, and evaluating the flavor of cheddar cheese. Annotation copyright by Book News, Inc., Portland, OR