Modifying flavour in food /
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nu...
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| Other Authors: | , |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead,
©2007.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Cover; Modifying flavour in food; Copyright; Contents; Contributor contact details; 1 Modifying flavour: an introduction; 1.1 Introduction; 1.2 References; 2 Flavouring substances: from chemistry and carriers to legislation; 2.1 The importance of olfaction in the appreciation of flavour; 2.2 Flavouring substances in foods; 2.3 Flavouring substances legislation; 2.4 Conclusions; 2.5 Acknowledgement; 2.6 References; 3 Extraction of flavourings from natural sources; 3.1 Introduction; 3.2 General overview; 3.3 Supercritical fluid extraction: SC-CO2.
- 3.4 Continuous subcritical water extraction (CSWE)3.5 Ultrasound-assisted extraction (UAE); 3.6 Microwave-assisted extraction (MAE); 3.7 Extraction in the analysis of flavours; 3.8 Drying methods and solvent distillation; 3.9 Conclusion; 3.10 Acknowledgements; 3.11 References; 4 From fermentation to white biotechnology: how microbial catalysts generate flavours; 4.1 Introduction; 4.2 Flavour formation along known pathways; 4.3 Flavours from complex substrates; 4.4 White biotechnology; 4.5 Future trends; 4.6 Sources of further information; 4.7 References.
- 5 New developments in yeast extracts for use as flavour enhancers5.1 Introduction; 5.2 Developments in yeast extracts; 5.3 Materials and methods; 5.4 Results and discussion; 5.5 Conclusions; 5.6 References; 6 Chiral chemistry and food flavourings; 6.1 Introduction; 6.2 Chiral flavour
- synthesis; 6.3 Chiral flavour; 6.4 Key flavour compounds; 6.5 Sources of further information and advice; 6.6 References; 7 Formulating low-fat food: the challenge of retaining flavour quality; 7.1 Introduction; 7.2 Lowering the fat content of food: what happens to the flavour?
- 7.3 Strategies for replacing fat in foods and the implications for flavour7.4 Why is fat so hard to replace?; 7.5 Representation of fat in the brain; 7.6 Future trends; 7.7 References; 8 New pungent and cooling compounds for use in foods; 8.1 Introduction; 8.2 History; 8.3 Fundamental differences between chemesthetics and flavours; 8.4 Physiology; 8.5 Common pungent chemicals and their activity; 8.6 Common cooling compounds and their activity; 8.7 Future trends; 8.8 Conclusion; 8.9 References; 9 Controlled release of flavour in food products; 9.1 Introduction.
- 9.2 Industrial approaches for protecting flavourings from deterioration9.3 Industrial approaches to achieve controlled release of flavourings; 9.4 Needs in flavour encapsulation/controlled release; 9.5 Advice; 9.6 References; 10 Developments in sweeteners; 10.1 Introduction; 10.2 Mechanism of sweetness perception; 10.3 Novel sweeteners; 10.4 Sweetness potentiators; 10.5 Sweetness inhibitors; 10.6 Future trends; 10.7 Sources of further information and advice; 10.8 References; 11 Enhancing umami taste in foods; 11.1 Umami: what it is, what it does and how it works.
