Aroma And Flavor In Product Development Characterization Perception And Application
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Aroma And Flavor In Product Development Characterization Perception And Application
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Author : Rajnibhas Sukeaw Samakradhamrongthai
language : en
Publisher: Springer Nature
Release Date : 2024-08-30
Aroma And Flavor In Product Development Characterization Perception And Application written by Rajnibhas Sukeaw Samakradhamrongthai and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-30 with Technology & Engineering categories.
One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Employing tools such as gas chromatography and descriptive sensory analysis, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish this text not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.
Handbook Of Flavor Characterization
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Author : Kathryn D. Deibler
language : en
Publisher: CRC Press
Release Date : 2003-09-05
Handbook Of Flavor Characterization written by Kathryn D. Deibler and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-05 with Science categories.
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and
Sensory Analysis And Consumer Research In New Product Development
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Author : Dr Claudia Ruiz-Capillas
language : en
Publisher:
Release Date : 2021-10-28
Sensory Analysis And Consumer Research In New Product Development written by Dr Claudia Ruiz-Capillas and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-28 with categories.
Sensory analysis and consumer research are relevant tools in innovation and new product development, from design to commercialization. This Special Issue has collected 13 valuable scientific contributions, including 1 review, 12 original research articles and an editorial. The SI provides an interesting outlook and better understanding of sensorial analysis with the different techniques and consumer research on new product development. Important practical applications have been reported on the development of different novel, functional and enhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecular products, etc.), which helps increase knowledge in this field. This SI is very useful for both present and future uses for the different players involved in this kind of product development (industry, companies, researchers, scientists, marketing, merchandising, consumers, etc.).
Modified Atmosphere And Active Packaging Technologies
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Author : Ioannis Arvanitoyannis
language : en
Publisher: CRC Press
Release Date : 2012-06-12
Modified Atmosphere And Active Packaging Technologies written by Ioannis Arvanitoyannis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-12 with Technology & Engineering categories.
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies presents an overview of the current status of MAP and AP, exploring techniques, methodologies, applications, and relevant legislation. For clarity and easy reference, the book is divided into seven convenient sections: Principles, Materials, Gases, and Machinery for MAP provides a basic overview of the topic and defines modified atmosphere, controlled atmosphere, and active packaging. Safety and Quality Control of MAP Products examines the effect of MAP on various foods and discusses governmental control mechanisms to ensure food safety. Applications of MAP in Foods of Animal Origin explores how MAP can be used in fish, meat, poultry and dairy products. Applications of MAP in Foods of Plant Origin discusses MAP for cereals, minimally processed vegetables, fruits, and bakery products. Other Applications of MAP reviews MAP’s use in ready-to-eat (RTE) foods and coffee, tea, beer, and snack foods. Active Packaging and its New Trends examines issues related to nanotechnology and bioactive packaging. Consumer Behavior/Sensory Analysis and Legislation covers legislation in the European Union, the United States, and Canada and presents conclusions and new issues on the horizon. From the very basics (films, gases, techniques, and applications) up to the latest advances (nanotechnology and bioactive compounds), this book covers nearly all issues related to MAP and AP, providing an essential reference for food scientists and engineers, agriculturalists, chemists, and all those on the cutting edge of food packaging.
Flavor Fragrance And Odor Analysis
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Author : Ray Marsili
language : en
Publisher: CRC Press
Release Date : 2001-11-29
Flavor Fragrance And Odor Analysis written by Ray Marsili and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-11-29 with Technology & Engineering categories.
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.
Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2012-01-24
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-24 with Technology & Engineering categories.
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.
Food Flavors
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Author : Henryk Jelen
language : en
Publisher: CRC Press
Release Date : 2011-10-25
Food Flavors written by Henryk Jelen and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-25 with Technology & Engineering categories.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focu
Handbook Of Food Analysis Methods And Instruments In Applied Food Analysis
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Author : Leo M. L. Nollet
language : en
Publisher: CRC Press
Release Date : 2004
Handbook Of Food Analysis Methods And Instruments In Applied Food Analysis written by Leo M. L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Technology & Engineering categories.
Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Sensory Science Applications For Food Production
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Author : Mehra, Rahul
language : en
Publisher: IGI Global
Release Date : 2024-07-17
Sensory Science Applications For Food Production written by Mehra, Rahul and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-17 with Business & Economics categories.
Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through its meticulously crafted chapters, the book thoroughly explores sensory organs, including Gustation, Olfaction, Vision, Sense of touch, and Auditory Perception. It elucidates the mechanisms behind sensory perception, examines abnormalities, and discusses factors influencing perception, all crucial for training proficient sensory panelists. The book also delves into advanced sensory evaluation techniques, including their application in developing innovative food products, addressing the need for up-to-date knowledge in the field.
Cheese
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Author : Paul L.H. McSweeney
language : en
Publisher: Elsevier
Release Date : 2025-06-16
Cheese written by Paul L.H. McSweeney and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-16 with Technology & Engineering categories.
Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient. Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2). - Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses - Offers practical explanations and solutions to challenges, including case studies - Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production