Taints and Off-Flavours in Foods

Taints and Off-Flavours in Foods
Author :
Publisher : Elsevier
Total Pages : 214
Release :
ISBN-10 : 9781855736979
ISBN-13 : 1855736977
Rating : 4/5 (79 Downloads)

Synopsis Taints and Off-Flavours in Foods by : B Baigrie

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. - Describes some of the most important causes of taints and off-flavours in food and outlines how they can be identified and dealt with - Reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints - Discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors

Food Taints and Off-Flavours

Food Taints and Off-Flavours
Author :
Publisher : Springer Science & Business Media
Total Pages : 336
Release :
ISBN-10 : 9781461521518
ISBN-13 : 1461521513
Rating : 4/5 (18 Downloads)

Synopsis Food Taints and Off-Flavours by : M.J. Saxby

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.

Food Flavors

Food Flavors
Author :
Publisher : CRC Press
Total Pages : 492
Release :
ISBN-10 : 9781439814925
ISBN-13 : 1439814929
Rating : 4/5 (25 Downloads)

Synopsis Food Flavors by : Henryk Jelen

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
Author :
Publisher : John Wiley & Sons
Total Pages : 739
Release :
ISBN-10 : 9780470276549
ISBN-13 : 0470276541
Rating : 4/5 (49 Downloads)

Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Source book of flavors

Source book of flavors
Author :
Publisher : Springer Science & Business Media
Total Pages : 942
Release :
ISBN-10 : 9781461578895
ISBN-13 : 1461578892
Rating : 4/5 (95 Downloads)

Synopsis Source book of flavors by : Gary Reineccius

Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.

Flavor, Fragrance, and Odor Analysis

Flavor, Fragrance, and Odor Analysis
Author :
Publisher : CRC Press
Total Pages : 448
Release :
ISBN-10 : 0203908279
ISBN-13 : 9780203908273
Rating : 4/5 (79 Downloads)

Synopsis Flavor, Fragrance, and Odor Analysis by : Ray Marsili

Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains nume

Flavor Chemistry and Technology

Flavor Chemistry and Technology
Author :
Publisher : Palgrave
Total Pages : 460
Release :
ISBN-10 : 1349093521
ISBN-13 : 9781349093526
Rating : 4/5 (21 Downloads)

Synopsis Flavor Chemistry and Technology by : Henry B Heath

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
Author :
Publisher : Elsevier
Total Pages : 820
Release :
ISBN-10 : 9781845699260
ISBN-13 : 1845699262
Rating : 4/5 (60 Downloads)

Synopsis Chemical Deterioration and Physical Instability of Food and Beverages by : Leif H Skibsted

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Techniques for Analyzing Food Aroma

Techniques for Analyzing Food Aroma
Author :
Publisher : CRC Press
Total Pages : 404
Release :
ISBN-10 : 0824797884
ISBN-13 : 9780824797881
Rating : 4/5 (84 Downloads)

Synopsis Techniques for Analyzing Food Aroma by : Ray Marsili

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.

Food Chemistry

Food Chemistry
Author :
Publisher : Springer Science & Business Media
Total Pages : 1114
Release :
ISBN-10 : 9783540699330
ISBN-13 : 3540699333
Rating : 4/5 (30 Downloads)

Synopsis Food Chemistry by : H.-D. Belitz

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS