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Food Flavour Technology 2nd Edition by Robert Linforth, Andrew Taylor ISBN 9781444317787 1444317784
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Food Flavour Technology Second Edition Robert S. T. Linforth Digital Instant Download
ISBN(s): 9781444317770, 1444317776
File Details: PDF, 8.47 MB
Year: 2010
Language: english
Food Flavour Technology 2nd Edition by Robert Linforth, Andrew Taylor – Ebook PDF Instant Download/Delivery: 9781444317787 ,1444317784
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Product details:
ISBN 10: 1444317784
ISBN 13: 9781444317787
Author: Robert Linforth, Andrew Taylor
Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.
Food Flavour Technology 2nd Edition Table of contents:
Chapter 1: Introduction to Food Flavour Technology
- The Importance of Flavor in Food
- Flavor Perception and Sensory Science
- Flavour as an Essential Component of Food Quality
- The Role of Flavour in Consumer Preferences
- Overview of Flavor Chemistry, Biology, and Technology
Chapter 2: The Chemistry of Food Flavours
- Basic Principles of Flavor Chemistry
- Volatile and Non-Volatile Compounds in Flavour
- Chemical Reactions and Flavor Development
- Natural vs. Synthetic Flavors
- The Role of Functional Groups in Flavor Compounds
- Flavor Release and Perception
Chapter 3: Flavour and Sensory Perception
- Understanding Sensory Evaluation and Perception
- The Five Senses in Flavor Perception: Taste, Smell, Touch, Sight, and Hearing
- Sensory Analysis Techniques in Flavour Technology
- Factors Affecting Flavor Perception: Genetics, Culture, and Environment
- The Psychology of Flavor Preferences and Memory
Chapter 4: The Role of Ingredients in Flavor Formation
- The Contribution of Ingredients to Food Flavor
- The Role of Natural Ingredients: Herbs, Spices, Fruits, and Vegetables
- The Interaction Between Ingredients and Flavour Release
- Modifying Flavor Profiles Using Ingredients
- Flavor Synergy: Enhancing Flavour through Ingredient Pairing
Chapter 5: Flavour Formulation and Development
- The Process of Flavor Creation
- Developing Flavour Profiles for Different Food Products
- Flavour Mapping and Profiling Techniques
- Consumer Preferences and Market Trends in Flavor Development
- Case Studies in Product Flavor Innovation
- Balancing Complexity and Simplicity in Flavour Design
Chapter 6: Flavour Enhancers and Modifiers
- The Use of Flavour Enhancers in Food Processing
- Monosodium Glutamate (MSG) and Other Taste Enhancers
- Sweeteners, Sourness Modifiers, and Salt Substitutes
- The Role of Bitter and Umami Enhancers
- The Application of Flavor Modifiers in Reducing Sugar, Salt, and Fat
Chapter 7: The Science of Flavor Stability
- Factors Affecting Flavor Stability During Food Processing and Storage
- The Role of Packaging and Storage Conditions
- The Impact of Heat, Light, and Oxygen on Flavor Degradation
- Strategies for Preventing Flavor Loss: Antioxidants and Preservatives
- Measuring and Monitoring Flavor Stability in Food Products
Chapter 8: The Application of Flavour Technology in Food Processing
- Flavour Development in Food Manufacturing
- Processing Techniques and Their Impact on Flavour
- The Role of Fermentation and Enzyme Treatment in Flavor Creation
- High-Pressure Processing (HPP), Pasteurization, and Their Effects on Flavor
- Emerging Technologies in Flavor Enhancement and Manipulation
Chapter 9: Flavour in Health and Nutrition
- Flavour and Its Role in Health-Conscious Food Products
- The Challenge of Creating Low-Calorie, Low-Salt, and Low-Sugar Products with Good Flavor
- Flavour and Functional Foods: Enhancing Nutritional Benefits
- Sensory and Psychological Aspects of Healthy Eating
- The Influence of Flavour on Appetite Regulation and Satiety
Chapter 10: Regulatory and Safety Aspects of Food Flavours
- Food Flavoring Regulations: Global and Regional Standards
- Safety of Flavor Ingredients: Toxicology and Risk Assessment
- Natural Flavours vs. Artificial Flavours: Regulatory Perspectives
- Flavor Additives and Food Labelling Laws
- The Role of Flavor Manufacturers and Suppliers in Ensuring Safety
Chapter 11: Consumer Perception and the Future of Food Flavour
- The Growing Importance of Authentic and Sustainable Flavours
- Consumer Preferences and Trends in Food Flavour
- The Role of Biotechnology and Genetic Engineering in Flavor Innovation
- Natural Flavors and Their Market Demand
- Innovations in Flavor Creation: The Future of Flavor Technology
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