- 巻冊次
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: CRC Press ISBN 9780849317446
内容説明
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. This important collection describes some of the most important causes of taints and off-flavours and how they can be identified and dealt with. First, it details sensory and instrumental methods for detecting and analysing taints and off-flavours. Then it examines two of the most common causes of taints: packaging and residues from cleaning and disinfection and discusses the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
目次
Off-flavours and taints are defined as unpleasant odors or tastes, the first resulting from the natural deterioration of a food, and the second from its contamination by some other chemical. This volume describes some of the most important causes of taints and off-flavours and how they can be identified and dealt with. First, it details sensory and instrumental methods for detecting and analyzing taints and off-flavours. Then it examines two of the most common causes of taints and discusses the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
- 巻冊次
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: Woodhead Pub ISBN 9781855734494
内容説明
Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with.
The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components.
With its authoritative coverage, Taints and off-flavours in food is a standard work for the food industry.
目次
- Sensory analytical methods in detecting taints and off-flavours in food
- Instrumental methods in detecting taints and off-flavours
- Packaging materials as a source of taints
- Microbiologically derived off-flavours
- Oxidative rancidity as a source of off-flavours
- The Maillard reaction as a source of off-flavours
- Off-flavours due to interactions between food components
- Taints from cleaning and disinfecting agents.
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