登入選單
返回Google圖書搜尋
其他書名
Chemistry and Technology
出版Academic Press, 1981
主題Business & Economics / Industries / Food IndustryCooking / Beverages / GeneralTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN01216910129780121691011
URLhttp://books.google.com.hk/books?id=S7nCU8D2I-8C&hl=&source=gbs_api
註釋Volume 1: Introduction: the future of the flavor industry; Interactions of flavor compounds with food components; Interaction of Cyclodextrins with taste substances; Some recent aspects of the taste and flavor enhancing properties of hydrolyzed protein; Molecular approaches to sweetness quantitation; Flavour potentiating properties of Talin sweetener (Thaumatin); The influence of chemical modification of the sweet-tasting proteins thaumatin and monellin on the sweetness intensity and character; Flavor quality of ginger powders; Flavor recovery from mushroon blanching water; Prediction of the organoleptic quality of beer; Phenols in the aroma of distilled beverages; Flavor constituents in rum; Sensory and instrumental studies of scotch whisky flavour; Some advances in alcoholic beverages and vinegar flavor research; The wines in Cyprus: history, culture, technology and economics; Recent data on the biochemical basis of Durum wheat quality; Changes in quality parameters of flour mill streams, produced from soft wheat after hydrothermal treatment; Quality of wheat gluten different wheat varieties and manufacturing methods; What will an increase in the content of fiber mean to the quality and flavor of bread, and how will it influence breadmaking?; Production of high-fructose syrup from cassava starch; Flavor profile of queso blanco; Quality contribution of pigments to fruits: the vacuolar contents of grape berry subepidermal tissues; Analysis and flavor effects of volatile sulfur compounds in citrus juices; Tannins in solid food; Recent advances in cheese flavor research. Volume 2: Ingredients of smoke and smoke flavor preparations; Enzymatic flavor development in foods; Wheat flour foods in Japanese diet and expectation on wheat quality; Organic compounds, inorganic salts, and processing reactions as means of enhacing fruit flavors in desserts; Practical applications of the new forms of dried fruits; Quality evaluation of Macadamia nuts; Mechanised plating for viable counts; Moisture relations of food microorganism; Pollutin of liquid food by PVC container; The effect of indole-3-acetic acid and Ca2+ on triacontanol-promoted growth in Zea mays; Views on new food developments in Sweden; Novel food proteins: views in Italy; Recent advances in Shoyu research; Development of a flavor aat IFF, planning, creation and commercialization; Advances in legume processing; Water and lipid interactions of plant additives as related to the quality of foods and beverages; Going from the food and beverage analytical laboratory to the process line; Pre-evaluation by computer of model systems application to the reaction of furfural with hydrogen sulfide and ammonia; Changes in the organoleptic quality of spices and their oleoresins in stored food products; Flavoring of extrusion cooked and textured meat extenders and analogs; Determination of cocoa butter substitutes in chocolate; Application of HPLC for evaluation of coffee flavor quality; Carotenoids and cell-mediated immune responses; Certain elements in greek wines; Integrators and computers for the laboratory. a review from experiences; The role of enology and viticulture in California: past, present, and the future.