Taints and off-flavours in food
The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-...
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| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton
CRC Pres
2003
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| Series: | Woodhead Publishing in food science and technology
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components. |
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| Physical Description: | ix, 203 pages illustrations 24 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 1855734494 0849317444 |
Food taints and off-flavours 
Sensory-Directed Flavor Analysis