Chemistry of Foods and Beverages: Recent Developments

Chemistry of Foods and Beverages: Recent Developments

1st Edition - June 28, 1982

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  • Editor: George Charalambous
  • eBook ISBN: 9780323154406

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Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, “Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology”, is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.

Table of Contents

  • Contributors


    Changes of Aroma Components during Storage and Processing of Hops and Their Contribution to Beer Flavor

    The Use of Headspace Concentration on TENAX for Objective Flavor Quality Evaluation of Fresh Fruits (Strawberry and Apple)

    Automatic Direct Head Space GC Analysis of Flavors with Capillary Column and Multidetector Systems

    Application of Fused Silica Capillary Columns for Flavor Analysis

    A Micro-Olfactometer for Chemical Sensory Analyses

    Computer-Assisted Quantitation of Carrot Volatiles

    Taste and Taste Evaluation of Soy Protein Hydrolyzates

    Problems of Fast Indigenisation on the Quality of Foods and Beverages in Nigeria

    Flavor Nucleotides' Usages in Foods

    Manufacture, Use, and Nutritional Aspects of 90% High Fructose Corn Sweeteners

    Functionality of Corn-Derived Sweeteners in Formulated Foods

    Dairy-Based Ingredients and Their Use as Alternatives to Traditional Sweeteners in Formulated Foods

    Fabrication of Low-Moisture, High-Protein Foods Using Soy Isolates and HTST Twin-Screw Extrusion

    Recent Developments in the Application of Xanthan Gum in Food Systems

    Polydextrose—A New Food Ingredient: Technical Aspects

    The Functional Applications of Polydextrose

    Ingredients Used in Extrusion-Cooked Formulated Foods Should Be Selected for Their Organoleptic, Functional, and Nutritional Properties


Product details

  • No. of pages: 358
  • Language: English
  • Copyright: © Academic Press 1982
  • Published: June 28, 1982
  • Imprint: Academic Press
  • eBook ISBN: 9780323154406

About the Editor

George Charalambous

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