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| LEADER |
00000cam a2200000Ia 4500 |
| 001 |
ocn515424421 |
| 003 |
OCoLC |
| 005 |
20141204202217.0 |
| 008 |
130912s2012 flua b 001 0 eng |
| 010 |
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|a 2011022870
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| 035 |
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|a (Sirsi) i9781439814918
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| 040 |
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|a DLC
|b eng
|c DLC
|d UV#
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| 020 |
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|a 9781439814918
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| 020 |
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|a 1439814910
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| 050 |
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4 |
|a TX531
|b F67 2012
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| 082 |
0 |
0 |
|a 664
|2 23
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| 084 |
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|a TEC012000
|2 bisacsh
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| 245 |
0 |
0 |
|a Food flavors :
|b chemical, sensory and technological properties /
|c edited by Henryk Jeleń.
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| 260 |
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|a Boca Raton :
|b CRC Press/Taylor & Francis Group,
|c c2012.
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| 300 |
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|a xii, 492 p©Łginas :
|b ilustraciones ;
|c 25 cm.
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| 490 |
1 |
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|a Chemical and functional properties of food components series
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a Specificity of food odorants / Henryk Jele{acute}n -- Important tastants and new developments / Jakob Ley...[et al.] -- Smell, taste, and flavor / Han-Seok Seo and Thomas Hummel -- Lipid-derived flavor compounds / Henryk Jele{acute}n and Erwin Wa{rcedil}sowicz -- Saccharides-derived flavor compounds / Ma{lstrok}gorzata Majcher -- Flavors from amino acids / Henry-Eric Spinnler -- Binding and release of flavor compounds / Elisabeth Guichard -- Flavor suppression and enhancement / Jakob Ley, Katharina Reichelt, and Gerhard Krammer -- Legislation, safety assessment, and labeling of food flavors and flavorings / Manfred L©ơtzow -- Essential oils and spices / Danuta Kalemba and Anna Wajs -- Functional (nonflavor) properties of flavor compounds / Alfreda Wei and Takayuki Shibamoto -- Flavors from cheeses / Henry-Eric Spinnler -- Red meat flavor / Jennie M. Hodgen and Chris R. Calkins -- Flavor of wine / Vicente Ferreira and Felipe San Juan -- Flavor of bread and bakery products / Salim-ur-Rehman and Javaid Aziz Awan -- Food taints and off-flavors / Kathy Ridgway and S. P. D. Lalljie -- Volatile compounds in food authenticity and traceability testing / Tomas Cajka and Jana Hajslova -- Mapping the combinatorial code of food flavors by means of molecular sensory science approach / Peter Schieberle and Thomas Hofmann -- Methods for sensory analysis / Renata Zawirska-Wojtasiak -- Machine olfaction: a devices approach to measurement of food aroma / Corrado Di Natale.
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| 650 |
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4 |
|a Alimentos
|x Sabor.
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| 650 |
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4 |
|a Alimentos
|x Analisis.
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| 650 |
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4 |
|a Composici©đn de los alimentos.
|
| 650 |
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4 |
|a Alimentos
|x Biotecnolog©Ưa.
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| 700 |
1 |
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|a Jelen, Henryk.
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| 830 |
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0 |
|a Chemical and functional properties of food components series.
|
| 901 |
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|a Z0
|b UV#
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| 596 |
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|a 2
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| 942 |
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|c LIBRO
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| 999 |
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|c 269053
|d 269053
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