Home » Quality of Foods and Beverages V1: Chemistry and Technology by George Charalambous
Quality of Foods and Beverages V1: Chemistry and Technology George Charalambous

Quality of Foods and Beverages V1: Chemistry and Technology

George Charalambous

Published May 9th 2014
ISBN : 9781299363335
ebook
462 pages
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 About the Book 

The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20MoreThe Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages.This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry- interactions of flavor compounds with food components- interaction of cyclodextrins with taste substances- some aspects of the chemistry of naturally occurring pyrazines- and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation- flavor potentiating properties of thaumatin- flavor quality of ginger powders- and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese.This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.