Headspace Analysis of Foods and Flavors

Name: Headspace Analysis of Foods and Flavors
Brand: Springer-Verlag New York Inc.
SKU: 9781461354604
Price: 38130 HUF
Availability: InStock

Theory and Practice

Szerző: Russell L. Rouseff, Keith R. Cadwallader

Nyelv:

Kötés: Puha kötésű

Kiadó: Springer-Verlag New York Inc.

Elérhetőség: Beszállítói készleten

Küldés 5-8 napon belül

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Headspace gas analysis is an analytical technique that has been successfully applied to food flavors...

Információk a könyvről

Szerző

Russell L. Rouseff, Keith R. Cadwallader

Nyelv

Angol

Kötés

Könyv - Puha kötésű

Kiadva

2012

oldal

212

EAN

9781461354604

ISBN

1461354609

Enbook ID

02180508

Kiadó

Springer-Verlag New York Inc.

Súly

358

Méretek

157 x 234 x 13

Teljes leírás

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 totally free of nonvolatile residues which commonly plague comparison liquid-liquid extracts of the same product. §This is the first book devoted to headspace analysis in foods and beverages in more than 20 years. The publication contains chapters on the basic theory of headspace analysis, as well as the theory and application of newly developed headspace techniques, such as solid phase micro extraction, SPME and electronic noses. New concentrating and desorption techniques are described in addition to a raft of food applications including tomato and citrus juices, alcoholic beverages, baguettes, dairy products, lipids, grill flavoring, baked potato, and meat. Chapters on off-flavors as well as aroma-food matrix interactions are also included. §"This is the bible of headspace analysis. If you are involved in, or planning on becoming involved, or want to learn more about, this incredible subject , then buy this book immediately!" § Aubrey Parsons, governing council member, International Union for Food Science and Technology §

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Headspace Analysis of Foods and Flavors

Theory and Practice

Információk a könyvről

Teljes leírás

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