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Advances in Odor and Flavor Science: a Review on Aroma Applications in Food Products Imran Ahmad
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Advances in Odor and Flavor Science: a Review on Aroma Applications in Food Products
Imran Ahmad
This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.
| Mídia | Livros Paperback Book (Livro de capa flexível e brochura) |
| Lançado | 10 de dezembro de 2010 |
| ISBN13 | 9783843380348 |
| Editoras | LAP LAMBERT Academic Publishing |
| Páginas | 64 |
| Dimensões | 226 × 4 × 150 mm · 113 g |
| Idioma | Alemão |
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