Coverart for item
The Resource Off-Flavors in Foods and Beverages

Off-Flavors in Foods and Beverages

Label
Off-Flavors in Foods and Beverages
Title
Off-Flavors in Foods and Beverages
Creator
Subject
Language
eng
Member of
Cataloging source
MiAaPQ
Literary form
non fiction
Nature of contents
dictionaries
Series statement
Developments in Food Science
Series volume
v.Volume 28
Off-Flavors in Foods and Beverages
Label
Off-Flavors in Foods and Beverages
Link
http://libproxy.rpi.edu/login?url=https://ebookcentral.proquest.com/lib/rpi/detail.action?docID=3008789
Publication
Copyright
Related Contributor
Related Location
Related Agents
Related Authorities
Related Subjects
Related Items
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Front Cover -- Off-Flavors in Foods and Beverages -- Copyright Page -- Preface -- Table of Contents -- LIST OF CONTRIBUTORS -- CHAPTER 1. ANALYSIS OF GRAIN VOLATILES AND DEVELOPMENT OF A SIMPLE CHEMICAL ASSAY FOR FUNGAL INFESTATION OF GRAIN -- ABSTRACT -- INTRODUCTION -- EXPERIMENTAL -- APPARATUS -- CHEMICALS -- GRAIN -- FUNGI -- PROCEDURE -- DETECTION APPARATUS -- REFERENCES -- ACKNOWLEDGEMENTS -- CHAPTER 2. OFF-ODORS IN GRAINS -- 1. INTRODUCTION -- 2. PRESENT ASSESSMENT OF ODOR IN GRAIN GRADING IN THE U. S. -- 3. NEEDS AND ATTEMPTS TO OBJECTIVELY CLASSIFY GRAIN ODORS -- 4. LITERATURE ON GRAIN VOLATILES AND ODORS -- 5. VOLATILES AND ODORS FROM MOLDS -- 6. VOLATILES AND ODORS FROM BACTERIA -- 7. VOLATILES AND ODORS FROM INSECTS -- 8. MISCELLANEOUS VOLATILES AND OTHER CAUSES OF OFF-ODOR -- 9. PROBLEMS IN DISTINGUISHING NORMAL FROM OFF ODORS IN GRAIN. -- 10. CONCLUSIONS -- REFERENCES -- CHAPTER 3. VOLATILE COMPOUNDS AND OFF-FLAVOUR PRODUCED BY MICROORGANISMS IN CEREALS -- 1. INTRODUCTION -- 2. METHODS FOR THE ANALYSIS OF VOLATILES PRODUCED BY MICROORGANISMS IN STORED CEREALS -- 3. VOLATILE COMPOUNDS PRODUCED BY BACTERIA GROWING IN CEREAL GRAIN -- 4. VOLATILE SUBSTANCES PRODUCED BY MOULDS -- 5. ODOURS PRODUCED BY BACTERIA -- 6. ODOURS PRODUCED BY FUNGI -- 7. VOLATILE SUBSTANCES PRODUCED BY THE ENTIRE, NATURAL MICROFLORA IN GRAIN DURING STORAGE. INFLUENCE ON ODOUR -- REFERENCES -- CHAPTER 4. OFF-FLAVORS IN PEANUTS AND PEANUT PRODUCTS -- 1. INTRODUCTION -- 2. LIPOXYGENASE IN RAW PEANUTS -- 3. EFFECTS OF PROCESSING ON PEANUTS -- 4. EFFECTS OF STORAGE ON ROASTED PEANUTS -- 5. GC PROFILE OF "GOOD" PEANUTS -- 6. FLAVOR QUALITY IN PEANUTS -- REFERENCES -- CHAPTER 5. OFF-FLAVORS IN RICE AND RICE PRODUCTS -- SUMMARY -- 1. INTRODUCTION -- 2. AROMA AND FLAVOR VOLATILES OF RICE -- 3. RICE LIPIDS AND LIPID ENZYMES -- 4. MICROFLORA EFFECTS ON STORED RICE
  • 5. CONTROLLED ATMOSPHERE STORAGE OF RICE -- 6. FLAVOR PROBLEMS IN COOKED RICE -- REFERENCES -- CHAPTER 6. OFF FLAVORS IN FISH AND SHELLFISH -- SUMMARY -- 1. INTRODUCTION -- 2. Fish and Shellfish Contaminated Through Environmental Factors -- 3. Compounds Responsible for Undesirable Flavor in Fish and Shellfish -- 4. Detection and Ouantitation of Muddy Flavor in Fish -- 5. Approaches to Control or Eliminate Off-flavors and Off-odors -- 6. Retardation of Off-Odor and Off-flavor Development. -- REFERENCES -- CHAPTER 7. UNDESIRABLE FLAVORS OF MEAT -- 1. INTRODUCTION -- 2. ANIMAL DIET -- 3. LIPID OXIDATION -- 4. INFLUENCE OF SPECIES -- 5. PROCESSING -- 6. MICROBIAL GROWTH -- 7. OTHER FACTORS -- REFERENCES -- CHAPTER 8. OXIDIZED FLAVOR COMPOUNDS IN EDIBLE OILS -- Introduction -- L Oxidation Mechanisms in Edible Oils -- II. Volatile Flavor Compounds in Edible Oils -- III. Effects of Minor Components on the Oxidative Stability of Edible Oils -- IV. Factors Retarding the Rate of Oxidation of Edible Oils -- V. Nutritional Effects of Oxidized Oils -- References -- CHAPTER 9. OFF-FLAVOR DEVELOPMENT IN CITRUS JUICE PRODUCTS -- 1. FORMATION OF OFF-FLAVORS ASSOCIATED WITH NONENZYMIC BROWNING -- 2. DEGRADATION OF ESSENCE AND OILS. -- 3. FORMATION OF SULFUR CONTAINING AND OTHER UNIDENTIFIED COMPOUNDS -- 4. PHENOLIC OFF-FLAVOR PRECURSORS -- 5. MICROBIAL OFF-FLAVORS -- 6. FLAVOR CHANGES DURING STORAGE IN VARIOUS PACKAGING MATERIALS. -- 7. HEATED OFF-FLAVORS. -- 8. FORMATION OF BITTER COMPOUNDS -- 9. LIPID-DERIVED OFF-FLAVORS -- 10. ACKNOWLEDGEMENT -- 11. REFERENCES -- CHAPTER 10. ACID-CATALYZED REACTIONS OF CITRUS OILS AND OTHER TERPENE-CONTAINING FLAVORS -- 1. INTRODUCTION -- 2. SIMPLE HYDRATION OF UNSATURATED TERPENES -- 3. REARRANGEMENTS OF BICYCLIC MONOTERPENE HYDROCARBONS -- 4. CYCLIZATION OF MONOTERPENE ALDEHYDES
  • 5. REACTIONS OF GERANYL, LINALYL AND NERYL ESTERS AND ALCOHOLS -- 6. LIME OILS: COMPOSITION AND CHEMISTRY -- REFERENCES -- CHAPTER 11. JAPANESE SOY SAUCE FLAVOR WITH EMPHASIS ON OFF-FLAVORS -- 1. INTRODUCTION -- 2. PRODUCTION PROCEDURE OF JAPANESE-TYPE SOY SAUCE -- 3. IDENTIFICATION OF FLAVOR COMPONENTS -- 4. QUANTITATIVE ANALYSIS OF FLAVOR COMPOUNDS -- 5. FORMATION OF FLAVOR COMPONENTS IN PRODUCTION -- 6. ORGANOLEPTIC EVALUATION AND STATISTICAL ANALYSIS -- 7. CHANGES OF FLAVOR COMPONENTS DURING STORAGE -- 8. HOW TO PREVENT FLAVORS FROM CHANGING AFTER BOTTLING -- REFERENCES -- CHAPTER 12. FRUIT PREPARATIONS - DEVELOPMENT OF A NEW PRESSURIZING PROCESS -- SUMMARY -- 1. INTRODUCTION -- 2. COMPARISON OF PRESSURIZING- AND HEATING PROCESSES IN JAM MAKING -- 3. CHARACTERISTICS OF PRESSURIZING PROCESS -- 4. PRESSURIZATION DEVICE FOR PRODUCTION OF FOOD -- 5. PRESSURIZING PROCESS AND PACKAGING -- 6. COMPARISON OF PRESSURIZING PROCESS WITH HEATING PROCESS -- 7. PUBLIC RESPONSES TO THE DEVELOPMENT OF PRESSURIZING PROCESS -- 8. INFLUENCES BROUGHT BY DEVELOPMENT OF PRESSURIZING METHOD -- 9. SELLING ACHIEVEMENT -- 10. PRESSURIZING PROCESS IN FUTURE -- 11. CONCLUSION -- REFERENCES -- CHAPTER 13. OFF-FLAVORS OF DAIRY PRODUCTS -- A. OFF-FLAVORS OF FLUID MILK -- B. OFF-FLAVORS OF MANUFACTURED DAIRY PRODUCTS -- REFERENCES -- CHAPTER 14. OFF-FLAVORS OF TEA -- 1. INTRODUCTION -- 2. THE SOURCES OF OFF-FLAVOR IN TEA -- 3. OFF-FLAVOR AND CHEMICAL CHANGES IN TEA DURING STORAGE -- 4. PHOTO-INDUCED OFF-FLAVORS IN TEA -- 5. MICROBIAL OFF-FLAVORS IN TEA -- 6. THE PREVENTION OF OFF-FLAVOR FROM TEA -- REFERENCES -- CHAPTER 15. CONSTITUENTS OF THE ESSENTIAL OIL OF Sideritis scardica -- 1. INTRODUCTION -- 2. MATERIAL AND METHODS -- 3. RESULTS AND DISCUSSION -- 4. REFERENCES -- CHAPTER 16. ROOIBOS TEA (Aspalathus linearis) -- REFERENCES -- CHAPTER 17. COCOA OFF-FLAVORS
  • 1. INTRODUCTION -- 2. DESCRIPTION OF THE DIFFERENT COCOA OFF-FLAVORS -- 3. DISCUSSION -- ACKNOWLEDGEMENTS -- REFERENCES -- CHAPTER 18. OFF-FLAVORS IN BEER -- 1. INTRODUCTION -- 2. PATTERNS OF FLAVOR CHANGES DURING BEER AGEING -- REFERENCES -- 3. FACTORS INFLUENCING FLAVOR CHANGES IN BEER -- REFERENCES -- 4. REACTIONS IN BEER DURING STORAGE -- REFERENCES -- 5. ROLE OF PQLYPHENOLS ON FORMATION OF STALE FLAVOR IN BEER -- REFERENCES -- 6. FREE RADICAL REACTIONS IN BEER DURING STORAGE -- REFERENCES -- 7. OFF-FLAVORS DERIVED FROM HOPS -- REFERENCES -- 8. SUN-STRUCK FLAVOR -- REFERENCES -- 9. DMS FLAVOR -- REFERENCES -- 10. CAPRYLIC FLAVOR -- REFERENCES -- 11. DIACETYL FLAVOR -- REFERENCES -- 12. PHENOLIC FLAVOR -- REFERENCES -- 13. RIBES (CATTY) FLAVOR -- REFERENCES -- 14. PASTEURIZATION FLAVOR -- REFERENCES -- 15. OFF-FLAVORS RELEVANT TO CAN -- REFERENCES -- CHAPTER 19. Off-Flavors of Sake -- I. Outline of Sake Brewing -- II. Off-Flavors -- III. Treatment of Sake with activated Carbon -- IV. Conclusion -- REFERENCES -- CHAPTER 20. FOREIGN AND UNDESIRABLE FLAVOURS IN WINE -- SUMMARY -- Undesirable flavours derived from the cultivar -- Unfavourable flavours arising during fermentation and by microbials spoilage. -- Undesirable flavours developing during maturation in barrels or bottles -- Chapter 21. Koichi Kotani, Takeshi Toyota and Katsuharu Yasumatsu -- 1. INTRODUCTION -- 2. PROPERTIES OF NUCLEOTIDES -- 3. MASKING OFF-FLAVOR AND IMPROVING FLAVOR WITH NUCLEOTIDES -- 4. ENCAPSULATION OF 5'-NUCLEOTIDES -- 5. CONCLUDING REMARKS -- REFERENCES -- CHAPTER 22. BITTER FLAVOR OF PROTEIN HYDROLYSATES AND SYNTHETIC PEPTIDES -- 1. INTRODUCTION -- 2. PROTEIN-ORIGINATING BITTER PEPTIDES -- 3. SYNTHETIC BITTER PEPTIDES -- 4. DEBITTERING -- REFERENCES -- CHAPTER 23. HETEROCYCLES BY THERMAL DEGRADATION OF AMADORI INTERMEDIATES -- 1. INTRODUCTION -- 2. EXPERIMENTAL
  • 3. RESULTS AND DISCUSSION -- 4. CONCLUSION -- 5. ACKNOWLEDGEMENTS -- REFERENCES -- CHAPTER 24. FOOD IRRADIATION: VOLATILES IN FLAVORS AND OFF-FLAVORS -- 1. INTRODUCTION -- 2. FOOD IRRADIATION: AN OVERVIEW -- 3. RADIATION CHEMICAL ASPECTS OF FOOD IRRADIATION -- 4. VOLATILES IN IRRADIATED FOODS -- 5. IRRADIATION ODOR AND VOLATILES -- 6. SENSORY ANALYSIS OF FLAVOR -- 7. IRRADIATION TO IMPROVE FLAVOR -- ACKNOWLEDGEMENTS -- REFERENCES -- CHAPTER 25. SPECIFICATION OF A COMPUTER PROGRAM FOR OFF-FLAVORS -- 1. INTRODUCTION -- 2.COMPONENTS -- 3.EXPERT SYSTEM -- ACKNOWLEDGEMENTS -- REFERENCES -- CHAPTER 26. CHEMOMETRICS: THE USE OF MULTIVARIATE METHODS FOR THE DETERMINATION AND CHARACTERIZATION OF OFFFLAVORS -- ABSTRACT -- DESCRIPTORS -- I. INTRODUCTION -- II. MEASUREMENT AND FOOD -- III. THE NATURE OF FLAVOR -- IV. FLAVOR RELATED MEASUREMENTS -- V. MULTIVARIATE METHODS OF ANALYSIS -- VI. MULTIVARIATE METHOD DESCRIPTIONS AND BACKGROUND -- VII. REVIEW OF FLAVOR RELATED MVMA APPLICATIONS -- VIII. CONCLUDING REMARKS -- IX. REFERENCES -- SUBJECT INDEX
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unknown
http://library.link/vocab/discovery_link
{'f': 'http://opac.lib.rpi.edu/record=b4367557'}
Extent
1 online resource (764 pages)
Form of item
online
Isbn
9781483291024
Media category
computer
Media MARC source
rdamedia
Media type code
c
Sound
unknown sound
Specific material designation
remote

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