Odors In The Food Industry
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Odors In The Food Industry
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Author : Xavier Nicolay
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-12-13
Odors In The Food Industry written by Xavier Nicolay and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-13 with Technology & Engineering categories.
This book, the second volume of the ISEKI-Food book series, discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds. Topics range from perception of the issue to implementation of regulations, from prevention of the problems to their possible treatment, through specific case studies and analysis methods illustrating the different measurement technologies.
Control Of Odors From Anaerobic Lagoons Treating Food Processing Waste Waters
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Author : J. Ronald Miner
language : en
Publisher:
Release Date : 1978
Control Of Odors From Anaerobic Lagoons Treating Food Processing Waste Waters written by J. Ronald Miner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Meat industry and trade categories.
Volatile Compounds And Smell Chemicals Odor And Aroma Of Food
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Author : Eugenio Aprea
language : en
Publisher: MDPI
Release Date : 2021-04-29
Volatile Compounds And Smell Chemicals Odor And Aroma Of Food written by Eugenio Aprea and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-29 with Science categories.
Among the constituents of food, volatile compounds are a particularly intriguing group of molecules, because they give rise to odor and aroma. Indeed, olfaction is one of the main aspects influencing the appreciation or dislike of particular food items. Volatile compounds are perceived through the smell sensory organs of the nasal cavity, and evoke numerous associations and emotions, even before the food is tasted. Such a reaction occurs because the information from these receptors is directed to the hippocampus and amygdala, and the key regions of the brain involved in learning and memory. In addition to identifying the odor active compounds, the analysis of the volatile compounds in food is also applicable for detecting the ripening, senescence, and decay in fruit and vegetables, as well as monitoring and controlling the changes during food processing and storage (i.e., preservation, fermentation, cooking, and packaging). I warmly invite colleagues to submit their original research or review articles covering all aspects of volatile compounds research in the food sector (excluding pesticides), and/or the analytical methods used to identify, measure, and monitor these molecules.
Practical Taste And Odor Methods Of Routine Operations
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Author : Andrea M. Dietrich
language : en
Publisher: American Water Works Association
Release Date : 2004
Practical Taste And Odor Methods Of Routine Operations written by Andrea M. Dietrich and has been published by American Water Works Association this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Technology & Engineering categories.
This report tested 3 new sensory methods, developed using food-beverage industry product evaluations The three are:. Attribute Rating Test to monitor musty odor caused by geosmin; Rating Method for Evaluating Distribution-System Odors in Comparison to a Control; and 2-of-5 Odor Test - a forced choice method. All are simple, yet reliable, taste-and-odor evaluation methods that can be used for day-to-day monitoring and can replace or work along side exciting FPA and TON tests.
Food Aroma Evolution
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Author : Matteo Bordiga
language : en
Publisher: CRC Press
Release Date : 2019-11-15
Food Aroma Evolution written by Matteo Bordiga and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-15 with Cooking categories.
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Springer Handbook Of Odor
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Author : Andrea Büttner
language : en
Publisher: Springer
Release Date : 2017-02-28
Springer Handbook Of Odor written by Andrea Büttner and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-28 with Technology & Engineering categories.
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported – even dominated – by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.
The Interaction Of Food Industry And Environment
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-01-22
The Interaction Of Food Industry And Environment written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-22 with Science categories.
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating to the food industry and environment, including environmental management systems, environmental performance evaluation, the correlation between food industry, sustainable diets and environment, environmental regulation on the profitability of sustainable water use in the food industry, lifecycle assessment, green supply chain network design and sustainability, the valorization of food processing waste via biorefineries, food-energy-environment trilemma, wastewater treatment, and much more. Readers will also find valuable information on energy production from food processing waste, packaging and food sustainability, the concept of virtual water in the food industry, water reconditioning and reuse in the food industry, and control of odors in the food industry. This book is a welcomed resource for food scientists and technologists, environmentalists, food and environmental engineers and academics. Addresses the interaction between the food industry and environment at all levels Focuses on the past decade’s advances in the field Provides a guide to optimize the current food industry’s performance Serves as a resource for anyone dealing with food and environmental science and technology Includes coverage of a variety of topics, including performance indicators, the correlation between the food industry, sustainable diets and the environment, environmental regulations, lifecycle assessments, green supply chain networks, and more
Statistical Quality Control For The Food Industry
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Author : Merton R. Hubbard
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Statistical Quality Control For The Food Industry written by Merton R. Hubbard and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
If an automobile tire leaks or an electric light switch fails, if we are short changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur rences. Contrast this with failure of a food product. If foreign matter is found in a food, if a product is discolored or crushed, if illness or discomfort occurs when a food product is eaten-the consumer reacts with anger, fear, and sometimes mass hysteria. The offending product is often returned to the seller, or a disgruntled letter is written to the manufacturer. In an extreme case, an expensive law suit may be filed against the company. The reaction is almost as severe if the failure is a difficult-to-open package or a leaking container. There is no tolerance for failure of food products. Dozens of books on quality written for hardware or service industries discuss failure rates, product reliability, serviceability, maintainability, warran ty, and repair. Manufacturers in the food industry cannot use these measure ments: food reliability must be 100%, failure rate 0%. Serviceability, main tainability, warranty, and repair are meaningless terms to food processors.
Experiments In Unit Operations And Processing Of Foods
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Author : Maria Margarida Cortez Vieira
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-10-20
Experiments In Unit Operations And Processing Of Foods written by Maria Margarida Cortez Vieira and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-20 with Technology & Engineering categories.
In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. A process may have many unit operations to obtain the desired product. The book will cover many different unit operations as they apply to food processing.
Overview Of The Environmental Control Measures And Problems In The Food Processing Industries
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Author : Industrial Environmental Research Laboratory (Cincinnati, Ohio)
language : en
Publisher:
Release Date : 1979
Overview Of The Environmental Control Measures And Problems In The Food Processing Industries written by Industrial Environmental Research Laboratory (Cincinnati, Ohio) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Food industry and trade categories.