The Quality of Foods and Beverages V1

The Quality of Foods and Beverages V1

Chemistry and Technology

1st Edition - July 28, 1981

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  • Editor: George Charalambous
  • eBook ISBN: 9780323149440

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The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese. This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.

Table of Contents

  • Contributors

    Contents of Volume 2


    Introduction: The Future of the Flavor Industry

    Interactions of Flavor Compounds with Food Components

    Interaction of Cyclodextrins with Taste Substances

    Some Recent Aspects of the Chemistry of Naturally Occurring Pyrazines

    The Chemical Bases of the Taste and Flavor Enhancing Properties of Hydrolyzed Protein

    Molecular Approaches to Sweetness Quantitation

    Flavour Potentiating Properties of Talin Sweetener (Thaumatin)

    The Influence of Chemical Modification of the Sweet-Tasting Proteins Thaumatin and Monellin on the Sweetness Intensity and Character

    Flavor Quality of Ginger Powders

    Flavor Recovery from Mushroon Blanching Water

    Prediction of the Organoleptic Quality of Beer

    Phenols in the Aroma of Distilled Beverages

    Flavor Constituents in Rum

    Sensory and Instrumental Studies of Scotch Whisky Flavour

    Some Advances in Alcoholic Beverages and Vinegar Flavor Research

    The Wines in Cyprus: History, Culture, Technology, and Economics

    Recent Data on the Biochemical Basis of Durum Wheat Quality

    Changes in Quality Parameters of Flour Mill Streams, Produced from Soft Wheat after Hydrothermal Treatment

    Quality of Wheat Gluten from Different Wheat Varieties and Manufacturing Methods

    What Will an Increase in the Content of Fiber Mean to the Quality and Flavor of Bread, and How Will It Influence Breadmaking?

    Production of High-Fructose Syrup from Cassava Starch

    Flavor Profile of Queso Blanco

    Quality Contribution of Pigments to Fruits: The Vacuolar Contents of Grape Berry Subepidermal Tissues

    Analysis and Flavor Effects of Volatile Sulfur Compounds in Citrus Juices

    Tannins in Solid Foods

    Recent Advances in Cheese Flavor Research


Product details

  • No. of pages: 462
  • Language: English
  • Copyright: © Academic Press 1981
  • Published: July 28, 1981
  • Imprint: Academic Press
  • eBook ISBN: 9780323149440

About the Editor

George Charalambous

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