TAILIEUCHUNG - Techniques for Analyzing Food Aroma

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. | Document Página 1 de 1 TECHNIQUES ANALYZING FOOD AROMA rDKFtJ yr RAY http 2079 nlreader bookid 12658 filename . 03 12 2006 Document Página 1 de 1 Page aa Techniques for Analyzing Food Aroma http 2079 nlreader bookid 12658 filename Page_a. 03 12 2006 Document Página 1 de 1 Page ab Food Science and Technology A Series of Monographs Textbooks and Reference Books EDITORIAL BOARD Owen R. Fennema University of Wisconsin - Madison Marcus Karel Rutgers University Gary W. Sanderson Universal Foods Corporation Steven R. Tannenbaum Massachusetts Institute of Technology Pieter Walstra Wageningen Agricultural University John R. Whitaker University of California - Davis I. Flavor Research Principles and Techniques R. Teranishi I. Hornstein P. Issenberg andE. L. Wick 2. Principles of Enzymology for the Food Sciences John R. Whitaker 3. Low-Temperature Preservation of Foods and Living Matter Owen R. Fennema William D. Powrie and Elmer H. Marth 4. Principles of Food Science Part I Food Chemistry edited by Owen R Fennema Part II Physical Methods of Food Preservation Marcus Karel Owen R. Fennema and Daryl B. Lund 5. Food Emulsions edited by Stig E. Friberg 6. Nutritional and Safety Aspects of Food Processing edited by Steven R. Tannenbaum 7. Flavor Research Recent Advances edited by R Teranishi Robert A. Flath and Hiroshi Sugisawa 8. Computer-Aided Techniques in Food Technology edited by Israel Saguy 9. Handbook of Tropical Foods edited by Harvey T. Chan 10. Antimicrobials in Foods edited by Alfred Larry Branen and P. Michael Davidson II. Food Constituents and Food Residues Their Chromatographic Determination edited by James F. Lawrence 12. Aspartame Physiology and Biochemistry edited by Lewis D. Stegink andL. J. Filer Jr. 13. Handbook of Vitamins Nutritional Biochemical and Clinical Aspects edited by Lawrence J. Machlin 14. Starch Conversion Technology edited by G. M. A. van Beynum and J. A. Roels http .

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