Lipids in Food Flavors
Author:   Chi-Tang Ho ,  Thomas G. Hartman ,  Chi-Tang Ho
Publisher:   American Chemical Society
Volume:   558
ISBN:  

9780841229228


Pages:   344
Publication Date:   01 January 1994
Format:   Hardback
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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Lipids in Food Flavors


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Overview

Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavours generated from lipid-containing foods. Discusses the effects of processing and storage on the flavours of processed foods. Examines the generation of flavours from lipoxygenase pathways and the production of flavours by biotechnology.

Full Product Details

Author:   Chi-Tang Ho ,  Thomas G. Hartman ,  Chi-Tang Ho
Publisher:   American Chemical Society
Imprint:   American Chemical Society
Volume:   558
Dimensions:   Width: 15.70cm , Height: 2.00cm , Length: 23.50cm
Weight:   0.559kg
ISBN:  

9780841229228


ISBN 10:   0841229228
Pages:   344
Publication Date:   01 January 1994
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   No Longer Our Product
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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