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Food Flavors: Generation, Analysis and Process Influence

Food & Drink

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Description

This book focuses on the effect of processing and components of the food and its flavor. The topic discussed include: Introduction to food flavors; Natural Food Flavors; Analysis of Food Flavors; Aroma of fruits and vegetables; Aroma of Meat Products; Autoxidation and flavors; Flavors in Nutraceutical foods; Process influence; Nanotechnology for Food Flavors; Advances in Food Flavor Technology and Problems with Food Flavors. The first part of the book reviews the flavors of food, it explains the flavors that are the sensory impressions we experience when consuming foods and beverages formed by the chemical sensations of taste and smell. The first two chapters discuss food flavor and natural flavors of the food, Chapter three reviews the different methods and techniques to analyze the flavors of food, it reviews the way flavor is detected and measure. Chapter four provides detailed information about the aroma of both fruits and vegetables. The next Chapter is about meat it explains the aroma of meat products. Chapter six discusses autoxidation i.e. spontaneous oxidation of a compound in air and the flavours of food. Seventh Chapter is explains nutraceutical foods and provides information regarding the flavors in them. Chapter eight discusses the influence of process on the food flavour. The next Chapter explains the Nanotechnology for Food Flavors. Second last Chapter is all about the advances in Food Flavor Technology and the Final Chapter discusses the different Problems with Food Flavours. Information provided in this book will be useful to technologists, scientists, and chemists working in flavour chemistry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. About the Author Dr. Vijay Kele is presently serving as Associate Professor, Department of Dairy Technology and Food Technology, PIT, Parul University, Vadodara, Gujarat. He obtained his B. Tech (Dairy Technology) from MAFSU, Nagpur, M. Sc. (Dairy Science), MBA (Food & Agribusiness Management) & secured 04 gold medals from University of Mysore, Mysore and Doctorate in Dairy Extension Management from Nagpur. He having 11 years of Teaching and 03 years of industrial experience. He has published 04 books and 18 research paper in National and international journals of reputed, popular article 87, extension article 72 however 14 radio talk and 02 television live talk on Doordarshan. He has participated many National, State Seminar and symposiums. He has written 22 practical manuals for under graduate course for the benefit of students besides Lectures in farmer traning programme, organized 133 farmers scientist meets, organized 14 exhibitions. He has organized 73 webinars, 07 STTPs (one week), 12 Workshop and 01 FDP. As per research concern received grants for 04 projects from ICAR, Gujcost, SSIP (Govt. of Gujarat) However 02 Patents in his credits.

Product Specifications

Format: hardcover
ASIN: 1774690322
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 30 December 2021
Listed Since: 23 October 2021

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Food Flavors: Generation, Analysis and Process Influence

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