Cantitate/Preț
Produs
Total produse
Vezi coșul
Flavor Chemistry of Ethnic Foods de Fereidoon Shahidi

Flavor Chemistry of Ethnic Foods

Editat de Fereidoon Shahidi, Chi-Tang Ho
en Limba Engleză Hardback – 29 iun 1999
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 108804 lei  6-8 săpt.
  Springer Us – 4 noi 2012 108804 lei  6-8 săpt.
Hardback (1) 109533 lei  6-8 săpt.
  Springer Us – 29 iun 1999 109533 lei  6-8 săpt.

Preț: 109533 lei

Preț vechi: 133577 lei
-18% Nou

Puncte Express: 1643
Preț estimativ în valută:
20969€ • 21796$ • 17386£

Carte tipărită la comandă

Livrare economică 05-19 februarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780306461248
ISBN-10: 0306461242
Pagini: 272
Ilustrații: VIII, 272 p.
Dimensiuni: 178 x 254 x 18 mm
Greutate: 0.71 kg
Ediția:1999
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Research

Descriere

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.

Cuprins

1. Flavor and Chemistry of International Foods: An Overview; F. Shahidi, C-T. Ho. 2. Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings; A. Kobayashi, E. Sugawara. 3. Flavor Characteristics of Indonesian Soy Sauce (Kecap manis); A. Apriyantono, et al. 4. Volatile Compounds Isolated from Sa Cha Sauce; C.-Y. Tai, C.-T. Ho. 5. Formation of Volatile Acids During Fermentation of Fish Sauce; N.G. Sanceda, et al. 6. Flavor Chemistry of Selected Condiments and Spices Used in Chinese Foods; C.-T. Ho, et al. 7. Character-Impact Aroma Components of Coriander (Coriandrum sativum L.) Herb; K.R. Cadwallader, et al. 8. Flavor Characteristics and Stereochemistry of the Volatile Constituents of Greater Cangal (Alpinia galagnga willd.); K. Kubota, et al. 9. Volatile Composition of Pandan Leaves (Pandanus amaryllifolius); J. Jiang. 10. Emission of Blanched Broccoli Volatiles in Headspace During Cooking; H. Kallio, et al. 11. Flavor of Kweni (Mangifera odorata Griff), An Exotic Tropical Fruit; G.H. Wijaya, et al. 12. Use of Electronic Nose Technology to Examine Apple Quality; A.M. Spanier, et al. 13. Flavor and Chemistry of Uncured and Cured Meat of Harp Seal (Phoca groenlandica); F. Shahidi. 14. Characterization of Volatile Aldehydes and Pyrazines in Pan-Fried Zousoon; T.-C. Huang, et al. 15. Changes in Flavor-Related Compounds in Meat Treated with Organic Acids; H.E. Scalona, et al. 16. Flavor Differences Due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose); A.M. Spanier, et al. 17. Thermally Generated Volatiles in Rosella Tea; P.-J. Tsai, et al. 18. Phenolic Compounds as Astringent Factors in Black Tea Liquors; E. Ponce, A.J. Taylor. 19. Aroma of Tequila; M.G. Lopez. 20. The Formation and Release of Odor-Active Compounds During Oxidation of Vegetable Oils; J.P. Roozen, et al. 21. Influence of Seed Roasting Process on the changes in Volatile Compounds of the Sesame (Sesamum Indicaa L.) Oil; S.N. Ryu, et al. 22. Volatile Compounds Formed from the Reaction of Various Sugars with &bgr;-Alanine in Actual Cookies; S. Nishibori, et al. 23. Aroma Formation in Dried Mullet Roe as Affected by Lipoxygenase; B.S. Pan, C.-M. Lin. 24. Volatile Compounds Identified in Preserved Duck Eggs; J. Chen, C.-T. Ho.