Contents:

Executive Summary 1. Introduction The Promise of New Technologies The Sweetness Response 2. Analysis of New Technologies Enzyme Systems Enzymes in Microaqueous Media Enzymatic Route to Flavors Sweeteners Sweetener Sourced from Corn Protein Sweetener Isolated Honey Honey Facilitates Pasta Processing Honey for Extruded Products Honey for Breads Honey Peanut Butter Beverages Processing Flavored Milks Enhancing Skim Milk Aroma and Flavor Roasting Temperature and Coffee Flavor High-pressure Processing of Raw Milk Fruit Pawpaw as Fat Substitute in Baked Goods Dried Plums and Reduced-fat Baking Controlling Hormone Levels in Tomatoes The Chokeberry Alternative Precursor Atmosphere Technology Aroma Analysis Design and Build an Electronic Nose Electronic Noses and Ripe Fruit Artificial Mouth Eliminates Guesswork Neural Networks Optimize Artificial Noses Electronic Nose, Quantitative Measures Lipids Fatty Foods Trigger Taste Buds Lipids Impact Flavors Enhance Cooked Turkey Quality Improve Oxidation Resistance in Peanuts Cheese Flavor Improve Cheese Flavor Development High Pressure and Color, Flavor Advances in Cheese Processing Expanding the Flavor of Cheese Brevibacteria and Cheddar Cheese Facilitate Umami Taste in Cheese Fatty Acids Fatty Acid Composition of Oils Free Fatty Acids and Cheese Flavor Meat Flavor Anka Rice, Nitrate and Roast Beef Improve Flavor of Fermented Meats Use Superheated Water for Flavors Perceiving Flavor of Dietary Fats Improving Butter, Milkfat Fractions Investigate Pervaporation Technology Antioxidants Improve Butteroil in Ice Cream Make Lower-fat Chocolate Tastier Optimize the Maillard Reaction Compare Volatiles in Frankfurters More Interest in Authentic, Fusion Foods Encapsulate Flavors Supercritical Technology and Cheese Butter Flavor from Lactic Acid Starch Granules Carry Flavor Profiling Primary Flavors Database Covers Aroma Compounds Carbohydrate-based Fat Replacers May Improve Nonfat Ice Cream Quality Whey Proteins as Microencapsulating Agents Potato Chips Fried in Sunflower Oil 3. Patents