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Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations

2023-11-24 Medical
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Release : 2023-11-24
Genre : Medical
Kind : eBook
Book Rating : 610/5 ( reviews)

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Book Synopsis Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations by : Wenjiang Dong

Download or read book Flavors and Nutrition in Beverages: Formation Mechanisms, Interactions, and Stabilizations written by Wenjiang Dong. This book was released on 2023-11-24. Available in PDF, EPUB and Kindle. Book excerpt: Flavor is an important evaluation indicator of beverage quality and has a significant impact on product quality ratings and consumer preferences. The variety and content of volatile and non-volatile compounds are the main reasons for flavor differences in beverages, while the type of raw materials and processing methods will affect the final flavors of the products. There are many kinds of beverages with a complex aroma and taste components. Accurate analysis of such volatile and non-volatile sensory substances is the key to studying their gustatory characteristic. There are hundreds of volatile components in beverages, mainly including aldehydes, ketones, alcohols, acids, and sulfur-containing compounds. In order to systematically study the chemical nature of the inherent aroma of beverages and their flavor formation mechanisms, it is necessary to focus on revealing the metabolic pathways of the key aroma substances at the molecular level. Additionally, it is important to explore the interactions between beverage matrices and aromas, as well as the elimination mechanisms for off-flavor formations. It is proposed that the combination of modern instrumental analysis with molecular sensory science, and in-depth discussions of the aroma formation pathways and aroma release mechanisms in beverages is a major focus of future aroma research.

Encyclopedia of Food Chemistry

2018-11-22 Technology & Engineering
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Release : 2018-11-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 453/5 ( reviews)

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Book Synopsis Encyclopedia of Food Chemistry by :

Download or read book Encyclopedia of Food Chemistry written by . This book was released on 2018-11-22. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms

2024-05-03 Medical
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Release : 2024-05-03
Genre : Medical
Kind : eBook
Book Rating : 784/5 ( reviews)

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Book Synopsis Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms by : Peng Wang

Download or read book Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms written by Peng Wang. This book was released on 2024-05-03. Available in PDF, EPUB and Kindle. Book excerpt: Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.

Structured Foods

2024-08-07 Technology & Engineering
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Release : 2024-08-07
Genre : Technology & Engineering
Kind : eBook
Book Rating : 906/5 ( reviews)

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Book Synopsis Structured Foods by : Gnana Moorthy Eswaran U

Download or read book Structured Foods written by Gnana Moorthy Eswaran U. This book was released on 2024-08-07. Available in PDF, EPUB and Kindle. Book excerpt: Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.

Flavor Release

2000 Cooking
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Author :
Release : 2000
Genre : Cooking
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Flavor Release by : Deborah D. Roberts

Download or read book Flavor Release written by Deborah D. Roberts. This book was released on 2000. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.

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