| Document Type
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BL
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| Record Number
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725374
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| Doc. No
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b545093
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| Main Entry
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George Charalambous
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| Title & Author
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Chemistry of foods and beverages : : Recent developments.\ George Charalambous
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| Publication Statement
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Saint Louis: Elsevier Science, 2014
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| Page. NO
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(359 pages)
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| ISBN
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0323154409
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: 9780323154406
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| Notes
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V. APPLICATIONS FOR DAIRY BASED INGREDIENTS AS ALTERNATIVES TO TRADITIONAL SWEETENERS.
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| Contents
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Front Cover; Chemistry of Foods and Beverages: Recent Developments; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS AND THEIR CONTRIBUTION TO BEER FLAVOR; I. INTRODUCTION; II. INVESTIGATION OF HOP AROMA COMPONENTS IN PILSNER BEER; III. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS; IV. NORCAROTENOIDS IN HOP AND BEER; V. CHANGES OF HOP AROMA COMPONENTS DURING AGING OF BEER; ACKNOWLEDGMENTS; REFERENCES. CHAPTER 2. THE USE OF HEADSPACE CONCENTRATION ON TENAX FOR OBJECTIVE FLAVOR QUALITY EVALUATION OF FRESH FRUITS (STRAWBERRY AND APPLE)ABSTRACT; INTRODUCTION; EXPERIMENTAL; RESULTS; CONCLUSION; REFERENCES; CHAPTER 3. AUTOMATIC DIRECT HEAD SPACE GC ANALYSIS OF FLAVORS WITH CAPILLARY COLUMN AND MULTIDETECTOR SYSTEMS; I. INTRODUCTION; II. INSTRUMENTATION; III. APPLICATIONS; IV. CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 4. APPLICATION OF FUSED SILICA CAPILLARY COLUMNS FOR FLAVOR ANALYSIS; I. INTRODUCTION; II. COLUMN DEVELOPMENT; III. FUSED SILICA CAPLILLARY COLUMNS. IV. APPLICATIONS OF FUSED SILICA CAPILLARY COLUMNS FOR FLAVOR ANALYSISV. APPLICATIONS OF FUSED SILICA CAPILLARY COLUMNS FOR FRAGRANCE MATERIALS; SUMMARY; ACKNOWLEDGMENT; REFERENCES; CHAPTER 5. A MICRO-OLFACTOMETER FOR CHEMICAL SENSORY ANALYSES; INTRODUCTION; LITERATURE REVIEW; RESULTS AND DISCUSSION; SUMMARY; REFERENCES; CHAPTER 6. COMPUTER ASSISTED QUANTITATION OF CARROT VOLATILES; INTRODUCTION; LITERATURE REVIEW; EXPERIMENTAL PROCEDURES; RESULTS AND DISCUSSION; SUMMARY; ACKNOWLEDGEMENTS; REFERENCES; CHAPTER 7. TASTE AND TASTE EVALUATION OF SOY PROTEIN HYDROLYZATES; I. INTRODUCTION. II. THEORYIII. EXPERIMENTAL; IV. RESULTS AND DISCUSSION; IV. CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 8. PROBLEMS OF FAST INDIGENISATION ON THE QUALITY OF FOODS AND BEVERAGES IN NIGERIA; ABSTRACT; INTRODUCTION; THE FOOD PREPARATIONS COMMONLY CONSUMED; THE FOOD- AND WATER-BORNE INFECTIONS COMMONLY REPORTED; FACTORS INFLUENCING THE QUALITY OF FOODS; REFERENCES; CHAPTER 9. FLAVOR NUCLEOTIDES' USAGES IN FOODS; INTRODUCTION; CONCLUSION; REFERENCES; CHAPTER 10. MANUFACTURE, USE, AND NUTRITIONAL ASPECTS OF 90% HIGH FRUCTOSE CORN SWEETENERS; I. MANUFACTURE, COMPOSITION, AND PROPERTIES. II. APPLICATIONS OF 90% HIGH FRUCTOSE CORN SWEETENERIII. NUTRITION ISSUES PERTANING TO 90% HFCS; REFERENCES; Chapter 11. Functionality of Corn-Derived Sweeteners in Formulated Foods; I. INTRODUCTION; II. MANUFACTURE; III. FUNCTIONAL PROPERTIES; IV. APPLICATIONS SUMMARY; REFERENCES; CHAPTER 12. DAIRY BASED INGREDIENTS AND THEIR USE AS ALTERNATIVES TO TRADITIONAL SWEETENERS IN FORMULATED FOODS; I. INTRODUCTION; II. TYPES OF DAIRY BASED INGREDIENTS; III. NUTRITIONAL VALUE OF DAIRY BASED INGREDIENTS; IV. FUNCTIONAL PROPERTIES OF MILK COMPONENTS.
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| Subject
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Beverages -- Analysis -- Congresses.
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| Subject
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Food -- Analysis -- Congresses.
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| LC Classification
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TX541.G467 2014
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| Added Entry
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George Charalambous
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