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Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
Flavor of Meat and Meat Products - 9781461359111
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Flavor of Meat and Meat Products - 9781461359111

Flavor of Meat and Meat ProductsAuthor(s): Fereidoon Shahidi

Format: Paperback

Publisher: Springer-Verlag New York Inc., United States

Imprint: Springer-Verlag New York Inc.

ISBN-13: 9781461359111, 978-1461359111

Synopsis

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of he.

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Flavor of Meat and Meat Products - 9781461359111

Flavor of Meat and Meat ProductsAuthor(s): Fereidoon Shahidi

Format: Paperback

Publisher: Springer-Verlag New York Inc., United States

Imprint: Springer-Verlag New York Inc.

ISBN-13: 9781461359111, 978-1461359111

Synopsis

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of he.

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Product Description

Flavor of Meat and Meat ProductsAuthor(s): Fereidoon Shahidi

Format: Paperback

Publisher: Springer-Verlag New York Inc., United States

Imprint: Springer-Verlag New York Inc.

ISBN-13: 9781461359111, 978-1461359111

Synopsis

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of he.

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trade paperback

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english

type

textbook

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not specified

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