Lipids as a Source of Flavor
| Author | : Michael K. Supran |
| Publisher | : |
| Total Pages | : 144 |
| Release | : 1978 |
| Genre | : Cooking |
| ISBN | : |
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Lipids As A Source Of Flavor PDF Download
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Lipids in Food Flavors
| Author | : Chi-Tang Ho |
| Publisher | : Wiley-VCH |
| Total Pages | : 352 |
| Release | : 1994-10-13 |
| Genre | : Business & Economics |
| ISBN | : |
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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 and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.
Diet and Health
| Author | : National Research Council |
| Publisher | : National Academies Press |
| Total Pages | : 765 |
| Release | : 1989-01-01 |
| Genre | : Medical |
| ISBN | : 0309039940 |
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Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Fat Detection
| Author | : Jean-Pierre Montmayeur |
| Publisher | : CRC Press |
| Total Pages | : 646 |
| Release | : 2009-09-14 |
| Genre | : Medical |
| ISBN | : 1420067761 |
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Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Flavor Chemistry of Lipid Foods
| Author | : David B. Min |
| Publisher | : The American Oil Chemists Society |
| Total Pages | : 494 |
| Release | : 1989 |
| Genre | : Science |
| ISBN | : 9780935315240 |
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Food Lipids
| Author | : Fereidoon Shahidi |
| Publisher | : |
| Total Pages | : 258 |
| Release | : 2006 |
| Genre | : Science |
| ISBN | : |
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Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.
Functional Dietary Lipids
| Author | : Thomas A. B. Sanders |
| Publisher | : Woodhead Publishing |
| Total Pages | : 334 |
| Release | : 2015-11-18 |
| Genre | : Technology & Engineering |
| ISBN | : 1782422579 |
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Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims
Lipids in Foods
| Author | : Frank D Gunstone |
| Publisher | : Elsevier |
| Total Pages | : 185 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 148314884X |
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Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
LIPIDS AS A SOURCE OF FLAVOR- PAPERS PRESENTED AT A SYMPOSIUM- 174TH MEETING- ACS, DIVISION OF AGRICULTURAL AND FOOD CHEMISTRY, FLAVOR SUB-DIVISION.
| Author | : |
| Publisher | : |
| Total Pages | : |
| Release | : |
| Genre | : |
| ISBN | : |
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Nutraceutical and Specialty Lipids and their Co-Products
| Author | : Fereidoon Shahidi |
| Publisher | : CRC Press |
| Total Pages | : 579 |
| Release | : 2006-03-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1420015915 |
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While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor
