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Headspace Analysis of Foods and Flavors
Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is tota...
Process and Reaction Flavors
The book provides a comprehensive overview of Process and Reaction flavors: Maillard reactions and its related degradation pathways of sugars, fats and proteins have become a convenient cost effective way of producing complex flavors. It gives a comprehensive overview of flavors generated thermally. The book then discuses the safety, legal and regulatory aspects followed by an introduction to Kosher and Halal issues.
Bioactive Compounds in Foods
This text examines bioactive compounds as food is processed - covering a wide range of products and examining the response to many different processing operations in regard to positive or negative effects on health.
Flavor Analysis
Filled with practical examples, this volume illustrates innovative flavor analysis techniques used by today's leaders in food chemistry. It covers flavor analysis for apples, beef, citrus, coffee, cheese, extruded pet foods, fungi, milk, and Maillard reaction systems, and the researchers come from throughout the industrialized world. Eleven of the chapters illustrate techniques for isolating volatile compounds from complex food matrices, including micro-scale liquid-liquid extraction, headspace sampling, solid phase microextraction, supercritical fluid extraction, and thermo desorption. The chapters devoted to analytical characterization include analyses of Amadori compounds, sulfur compounds, chiral compounds, coumarins and psoralens, flavor precursors, and natural products by GC, GC-MS, HPLC-MS, CCC (countercurrent chromatography), and GC-IRMS (gas chromatography isotope ration mass spectrometry). The final section covers sensory characterization and describes examples using the gas chromatography-olfactory techniques OSME and AEDA as well as the new GC-SOMMSA (selective odorant measurement by multisensor array).
Headspace Analysis of Foods and Flavors
Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace analysis represents the direct collection and analysis of the mixture of vapors in the space immediately above a food or beverage. The technique offers several advantages for workers interested in how a product smells and ultimately tastes. It offers the advantages of speed, simplicity, and, more importantly, represents the aroma profile a consumer is likely to experience just before consuming the product. Since only volatile components are collected, the sample is tota...
食物風味聖經：運用科學原理全面剖析食材，100+道料理設計案例×風味搭配×感官體驗
引領全美風味搭配的熱潮 第一本從 感官X情感 切入的料理專業書籍 以科學方式全面剖析食材裡的風味分子與元素 【專業推薦】 江振誠 | 國際名廚 簡天才 | THOMAS CHIEN 餐飲事業群 廚藝總監 林泉 | 星級主廚‧MUME Hospitality Group 創辦人 凌維廉 | 米其林一星A Cut牛排館 行政總主廚 葉怡蘭 | 飲食生活作家‧《Yilan美食生活玩家》網站創辦人 Liz高琹雯 | 美食作家、Taster 美食加創辦人 廚佛瑞德 | 知名YouTuber主廚-廚佛瑞德（Fred） 周胤辰 | 旅法Youtuber 「Chef Chouchou 阿辰師」 克里斯丁 | 『Ting's Bistro 克里斯丁』 Youtube頻道 林才右（萊特） | ...
The Flavor Equation
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right ...
L'Équation des saveurs
En appliquant les principes de la science à la cuisine, Nik Sharma nous entraîne dans un voyage au coeur des saveurs à travers plus de 100 recettes et expériences. Pourquoi un ingrédient a-t-il ce petit goût de caramel lorsqu’on le fait griller ? Pourquoi le café, mélangé à des épices, perd son amertume pour devenir plus doux ? Qu’est-ce qui contribue à créer les saveurs ? Nik Sharma nous plonge dans la magie des saveurs, en analysant un à un les composants des recettes mais aussi en montrant comment nos émotions, nos sens ou encore les sons affectent notre perception des goûts, des textures et des arômes. Couscous au sésame avec carottes rôties et feta, chou-fleur rôti dans du kéfir au curcuma, patates douces au four avec crème fraîche à l'érable, guimauves à la menthe poivrée... Autant de mélanges qui vont faire le bonheur de nos papilles ! « Ayant une obsession pour les saveurs, je trouve l'entreprise de Nik Sharma tout à fait fascinante. C'est profond et inspirant, neuf et très informatif. Combiné à des plats somptueux et à une superbe photographie, ces éléments font de L’Équation des saveurs une réussite totale. » YOTAM OTTOLENGHI
