Recent findings on the role of lipids in both agreeable and disagreeable tastes of food are presented in 22 papers from a symposium in Denver, March to April 1993. They cover lipid oxidation and interaction, processing and storage effects on lipid-derived food flavors, and the flavors of animal and plant lipids. Annotation copyright Book News, Inc. Portland, Or.
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Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing andstorage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.
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