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Off-Flavors in Foods and Beverages by G. Charalambous

By G. Charalambous

This e-book, quantity 28 within the advancements in nutrition technological know-how sequence, stories the
latest details and updated options pertaining to an exceptional quantity of
aspects of style caliber. specific recognition has been afforded to provide
a stability among meals and beverage chemistry, biochemistry, microbiology,
nutritional, processing, packaging, garage, laptop purposes, and
chemometrics.

Twenty six experts have been invited to debate the current country of knowledge
in their specific fields. including their co-workers (totalling over
sixty popular researchers) the authors have been drawn from the international
spectrum of academia, govt institutes, and undefined. Their presentations
included unique study effects, history experiences, and comprehensive
bibliographies.

This informative and good documented booklet is going far to enhancing the
current wisdom in a posh quarter and positively bring up knowing of flavor and scent, flavors and off-flavors of top quality meals and drinks.

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Extra info for Off-Flavors in Foods and Beverages

Example text

A year later the same authors (288) examined the effects of processing and formulation on the retort flavor of canned beef. An improved finished product was obtained by applying HTST sterilization (131°C), provided that the meat was packed in thin layers (16 mm) into flexible pouches. When meat was packed in thin layers into conventional cans and HTST sterilized, the product improved but not to the same extent as thin layered meat in flexible pouches. The incorporation of L-arginine or L-lysine and an organic acid salt (disodium fumarate, disodium maleate of potassium sorbate) to beef before retort processing produced more flavorful products (288).

226) concluded that the RIA measurement of 5-a-androst-16en-3-one and/or 5-a-androst-16-en-3a-ol was not a reliable method for estimating boar odor. 145 Booth et al. (227) obtained considerably lower submaxillary gland 5-a-androstenone levels when quantitating by RIA compared to GLC. Quantitation by RIA possesses the additional disadvantage of utilizing costly and potentially dangerous radioactive materials. Enzymelinked immunosorbent assay (ELISA) exhibits promise as a method for determining C19-A16 steroids in pork fat (228).

44 (1979) 1-5, 11. A. Reineccius, J. , 44 (1979) 12-21, 24. E. P. G. Legendre, in: G. ), The Analysis and Control of Less Desirable Flavors in Foods and Beverages, Academic Press, New York, 1980, pp. 31-52. L. Melton, J. Anim. , 68 (1990) 4421-4435. G. L. J. R. Backus, J. Anim. , 48 (1979) 338-347. G. C. M. L. Carpenter, J. , 47 (1982) 368-373. B. A. G. D. E. C. Stringer and RJ. Lipsey, J. Anim. , 57 (1983) 791-806. K. B. E. E. L. B. E. Morrow, J. Food Sei, 52 (1987) 245-251. L. Melton, M. W.

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