Publisher's Synopsis
In this work, major emphasis is placed on the effects of processing and food components upon the flavour of foods and beverages.;Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavour materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sauted flavours; emulsification properties of egg yolk and lupin proteins; the interaction of flavour compounds with flour, starch, and polysaccharides; factors affecting development of flavour in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavour in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavours from a variety of food products.;Information presented in this book will be useful to chemists, scientists, and technologists working in flavour chemistry, food product research and development, and food quality control.
