Chemistry of foods and beverages: Recent Developments

 Content: Front Cover; Chemistry of Foods and Beverages: Recent Developments; Copyright Page; Table of Contents; Contributors; Preface; CHAPTER 1. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS AND THEIR CONTRIBUTION TO BEER FLAVOR; I. INTRODUCTION; II. INVESTIGATION OF HOP AROMA COMPONENTS IN PILSNER BEER; III. CHANGES OF AROMA COMPONENTS DURING STORAGE AND PROCESSING OF HOPS; IV. NORCAROTENOIDS IN HOP AND BEER; V. CHANGES OF HOP AROMA COMPONENTS DURING AGING OF BEER; ACKNOWLEDGMENTS; REFERENCES Chapter 2. the use of headspace concentration on tenax for objective flavor quality evaluation of fresh fruits (strawberry and apple)abstract; introduction; experimental; results; conclusion; references; chapter 3. automatic direct head space gc analysis of flavors with capillary column and multidetector systems; i. introduction; ii. instrumentation; iii. applications; iv. conclusions; acknowledgments; references; chapter 4. application of fused silica capillary columns for flavor analysis; i. introduction; ii. column development; iii. fused silica caplillary columns Iv. applications of fused silica capillary columns for flavor analysisv. applications of fused silica capillary columns for fragrance materials; summary; acknowledgment; references; chapter 5. a micro-olfactometer for chemical sensory analyses; introduction; literature review; results and discussion; summary; references; chapter 6. computer assisted quantitation of carrot volatiles; introduction; literature review; experimental procedures; results and discussion; summary; acknowledgements; references; chapter 7. taste and taste evaluation of soy protein hydrolyzates; i. introduction Ii. theoryiii. experimental; iv. results and discussion; iv. conclusion; acknowledgments; references; chapter 8. problems of fast indigenisation on the quality of foods and beverages in nigeria; abstract; introduction; the food preparations commonly consumed; the food- and water-borne infections commonly reported; factors influencing the quality of foods; references; chapter 9. flavor nucleotides\' usages in foods; introduction; conclusion; references; chapter 10. manufacture, use, and nutritional aspects of 90% high fructose corn sweeteners; i. manufacture, composition, and properties II. APPLICATIONS OF 90% HIGH FRUCTOSE CORN SWEETENERIII. NUTRITION ISSUES PERTANING TO 90% HFCS; REFERENCES; Chapter 11. Functionality of Corn-Derived Sweeteners in Formulated Foods; I. INTRODUCTION; II. MANUFACTURE; III. FUNCTIONAL PROPERTIES; IV. APPLICATIONS SUMMARY; REFERENCES; CHAPTER 12. DAIRY BASED INGREDIENTS AND THEIR USE AS ALTERNATIVES TO TRADITIONAL SWEETENERS IN FORMULATED FOODS; I. INTRODUCTION; II. TYPES OF DAIRY BASED INGREDIENTS; III. NUTRITIONAL VALUE OF DAIRY BASED INGREDIENTS; IV. FUNCTIONAL PROPERTIES OF MILK COMPONENTS
 Abstract:             Chemistry of foods and beverages: Recent developments