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Taints and Off-Flavours in Foods

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Taints and Off-Flavours in Foods
  • Forlagets pris kr. 2.199,95
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  • Forventet levering 22-06-2018
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  1. Beskrivelse

    Part 1 of this important collection 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. Part 2 of the book discusses the range of techniques for detecting taints and off... Læs mere

    Udgivelsesdato:
    31-03-2003
    Leveringstid:
    2-4 uger
    Bedømmelse:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    31-03-2003
    Sprog:
    Engelsk
    ISBN13:
    9781855734494
    Sidetal:
    216
    Vægt:
    460
    Højde:
    27
    Bredde:
    156
    Længde:
    234
    Nummer i serien:
    80
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Bibliotekernes beskrivelse

      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.

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