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Search Enter keywords, a title or a report id number below. In All Categories --------------------- Telecom & Computing Business & Finance Mfg & Construction Pharma & Healthcare Consumer & Retail Gov & Public Sector Energy & Transport Country Reports Company Reports --------------------- Transcripts Advanced      Select a currency for use throughout the site Australia Dollars Canada Dollars Euro Japan Yen Sweden Kroner Switzerland Francs UK Pounds US Dollars Viewing report Order by Fax Printer Friendly PDF Brochure Send to Friend Enquire before Buying Hard Copy Taints and Off-Flavours in Foods Woodhead Publishing Ltd, April 2003, Pages: 216   Description     Table of Contents        Enquire before Buying    Send to a Friend   Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are major problems for the food industry. With its distinguished editor and international team of contributors, this important collection describes some of the most important causes of taints and off-flavours, how they can be identified and dealt with. The book begins with chapters on sensory and instrumental methods for detecting and analysing taints and off-flavours in food. There are chapters on two of the most common causes of taints: packaging and residues from cleaning and disinfection. A number of chapters discuss the various causes of off-flavours, from those caused by microbial action and oxidation to those caused by the Maillard reaction and interactions between food components. With its authoritative coverage, Taints and off-flavours in food will be a standard work for the food industry. ...provides a good introduction to the subject of taints and off-flavours. Food Science and Technology About the Editor Dr Brian Baigrie works for Reading Scientific Services Ltd, which has an international reputation for its work in identifying taints and off-flavours. Customers who bought this item also bought Future Flavour Trends in Food: New Opportunities in Sensory Innovation Growth Opportunities in Confectionery: Emerging Flavours and New Added Value Segments Detecting Foreign Bodies in Food Understanding and Measuring the Shelf-Life of Food Improving The Sensory and Nutritional Quality of Fresh Meat Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies Global Market Report A Global Overview of the Flavours and Fragrances Market (5th Edition) Detecting Pathogens in Food Fruit and Vegetable Flavour: Recent Advances and Future Prospects New Profit Opportunities In Ingredients And Flavours: Future Outlook For Product Innovation And Consumer Influencers To 2005 Global Market Report A Global Overview of the Flavours and Fragrances Market (5th Edition) Volume 1 - Europe, Middle East & Africa Global Market Report A Global Overview of the Flavours and Fragrances Market (5th Edition) Volume 2 - The Americas

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