Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavour compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavours generated from lipid-containing foods. Discusses the effects of processing and storage on the flavours of processed foods. Examines the generation of flavours from lipoxygenase pathways and the production of flavours by biotechnology.
- ISBN10 0841229228
- ISBN13 9780841229228
- Publish Date 1 January 1994
- Publish Status Active
- Out of Print 18 February 2022
- Publish Country US
- Imprint American Chemical Society
- Format Hardcover
- Pages 344
- Language English