The Quality of Foods and Beverages, Volume II: 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 covers topics on ingredients of smoke and smoke flavor preparations; enzymatic flavor development in foods; enhancement of fruit flavors in dessert; practical applications of new forms of dried fruits; and quality evaluation of macadamia nuts. It also explains moisture relations of food microorganisms; pollution of liquid food by PVC container; views on food developments in Sweden and Italy; and advances in Shoyu research. Additionally, the advances in legume processing; changes in the organoleptic quality of spices and their oleoresinsin stored food products; and flavoring of extrusion cooked and textured meat extenders and analog are explained. This reference also discusses the determination of cocoa butter substitutes in chocolate; application of HPLC for evaluation of coffee flavor quality; and certain elements in Greek wines.
This book is useful to all food industry practitioners, as it provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages.
Introduction Ingredients of Smoke and Smoke Flavor Preparations Enzymatic Flavor Development in Foods Wheat Flour Foods in Japanese Diet and Expectation on Wheat Quality Organic Compounds, Inorganic Salts, and Processing Reactions as Means of Enhancing Fruit Flavors in Desserts Practical Applications of New Forms of Dried Fruits Quality Evaluation of Macadamia Nuts Mechanised Plating for Viable Counts Moisture Relations of Food Microorganisms Pollution of Liquid Food by PVC Container The Effect of Indole-3-Acetic Acid and Ca2+ on Triacontanol-Promoted Growth in Zea mays Views on New Food Developments in Sweden Novel Food Proteins: Views in Italy Recent Advances in Shoyu Research Development of a Flavor at IFF, Planning, Creation, and Commercialization Advances in Legume Processing Water and Lipid Interactions of Plant Additives as Related to the Quality of Foods and Beverages Going from the Food and Beverage Analytical Laboratory to the Process Line Pre-Evalution by Computer of Model Systems Application to the Reaction of Furfural with Hydrogen Sulfide and Ammonia Changes in the Organoleptic Quality of Spices and Their Oleoresins in Stored Food Products Flavoring of Extrusion Cooked and Textured Meat Extenders and Analogs Determination of Cocoa Butter Substitutes in Chocolate Application of HPLC for Evaluation of Coffee Flavor Quality Carotenoids and Cell-Mediated Immune Responses Certain Elements in Greek Wines Integrators and Computers for the Laboratory. A Review from Experiences The Role of Enology and Viticulture in California: Past, Present, and Future Index
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- © Academic Press 1981
- 28th July 1981
- Academic Press
- eBook ISBN: