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Taints and Off-Flavours in Foods (Hardback)

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ISBN 10: 1855734494 / ISBN 13: 9781855734494
Edité par ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2003
Neuf(s) Etat : New Hardback
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A propos de cet article

Language: English . Brand New Book. Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with. The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components. With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry. N° de réf. du libraire AA59781855734494

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Détails bibliographiques

Titre : Taints and Off-Flavours in Foods (Hardback)

Éditeur : ELSEVIER SCIENCE TECHNOLOGY, United Kingdom

Date d'édition : 2003

Reliure : Hardback

Etat du livre :New

A propos de ce titre

Synopsis :

Taints and off-flavours are a major problem for the food industry. Part one of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. Part two of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors.

Key Features: describes some of the most important causes of taints and off-flavours in food and outlines how they can be identified and dealt with; reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints; discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors.

Contents: Sensory analytical methods in detecting taints and off-flavours in food; Instrumental methods in detecting taints and off-flavours; Packaging materials as a source of taints; Microbiologically derived off-flavours; Oxidative rancidity as a source of off-flavours; The Maillard reaction as a source of off-flavours; Off-flavours due to interactions between food components; Taints from cleaning and disinfecting agents.

Critique:

...provides a good introduction to the subject of taints and off-flavours. --Food Science and Technology

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