| 查看: 7652 | 回复: 245 | ||
| 本帖产生 1 个 食品EPI ，点击这里进行查看 | ||
| 当前只显示满足指定条件的回帖，点击这里查看本话题的所有回帖 | ||
[资源]
食品风味——Food Flavors: Chemical, Sensory and Technological Properties
|
||
|
Food Flavors: Chemical, Sensory and Technological Properties 编者：Henryk Jelen 出版社: CRC Press Inc 出版时间：2011年10月25日 丛书名: Chemical & Functional Properties of Food Components 精装: 504页 语种： 英语 ISBN: 1439814910 条形码: 9781439814918 图书描述： Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas. Topics discussed include: The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.
 Cover.jpg [ Last edited by ywl19870612 on 2013-8-3 at 00:17 ] |
回复此楼» 本帖附件资源列表
-
欢迎监督和反馈：小木虫仅提供交流平台，不对该内容负责。
本内容由用户自主发布，如果其内容涉及到知识产权问题，其责任在于用户本人，如对版权有异议，请联系邮箱：xiaomuchong@tal.com - 附件 1 : Food_Flavors-Chemical,_Sensory_and_Technological_Properties食品风味—化学，感官和工艺性能.rar
2013-08-03 00:02:57, 7.34 M
» 本帖已获得的红花（最新10朵）
莺儿abc» 猜你喜欢
【实验干货】生物超薄切片+HRTEM：线粒体嵴原子像一步到位
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有185人回复
203楼2016-06-30 19:41:08
简单回复
2013-08-03 06:48
回复
顶一下，感谢分享！
zsma78803楼
2013-08-03 08:23
回复
五星好评 顶一下，感谢分享！
2013-08-03 08:38
回复
五星好评 顶一下，感谢分享！
暮雨潇潇07056楼
2013-08-03 15:38
回复
五星好评 顶一下，感谢分享！
jinhx877楼
2013-08-03 16:32
回复
五星好评 顶一下，感谢分享！
2013-08-03 17:57
回复
五星好评 顶一下，感谢分享！
2013-08-03 22:40
回复
五星好评 顶一下，感谢分享！
wowowow200810楼
2013-08-04 06:22
回复
五星好评 顶一下，感谢分享！
maomao201111楼
2013-08-04 07:23
回复
五星好评 顶一下，感谢分享！
chendesty12楼
2013-08-04 09:11
回复
五星好评 顶一下，感谢分享！
qhaifeng200913楼
2013-08-04 09:28
回复
五星好评 顶一下，感谢分享！
独叶一支枪14楼
2013-08-04 10:51
回复
五星好评 顶一下，感谢分享！