| Description |
1 online resource (ix, 203 pages) : illustrations |
| Series |
Woodhead Publishing in food science and technology |
|
Woodhead Publishing in food science and technology.
|
| Contents |
Introduction / B. Baigrie -- Sensory analytical methods in detecting taints and off-flavours in food / D. Kilcast -- Instrumental methods in detecting taints and off-flavours / W.J. Reid -- Packaging materials as a source of taints / T. Lord -- Microbiologically derived off-flavours / F.B. Whitfield -- Oxidative rancidity as a source of off-flavours / R.J. Hamilton -- The Maillard reaction as a source of off-flavours / A. Arnoldi -- Off-flavours due to interactions between food components / E. Spinnler -- Taints from cleaning and disinfecting agents / C. Olieman |
| Summary |
Taints and off-flavours are a major problem for the food industry. 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-flavours, from sensory analysis to instrumental techniques, including the development of new rapid, on-line sensors |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
|
Print version record |
| Subject |
Food contamination.
|
|
Flavor
|
|
Food -- Sensory evaluation.
|
|
Food -- Analysis.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Flavor
|
|
Food -- Analysis
|
|
Food contamination
|
|
Food -- Sensory evaluation
|
| Form |
Electronic book
|
| Author |
Baigrie, Brian.
|
| ISBN |
1855736977 |
|
9781855736979 |
|
1855734494 |
|
9781855734494 |
|
9786610372850 |
|
6610372853 |
|
