Food Aroma Evolution

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Food Aroma Evolution

Author : Matteo Bordiga
Publisher : CRC Press
ISBN 13 : 0429807244
Total Pages : 745 pages
Book Rating : 4.4/5 (298 download)

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Book Synopsis Food Aroma Evolution by : Matteo Bordiga

Download or read book Food Aroma Evolution written by Matteo Bordiga and published by CRC Press. This book was released on 2019-11-15 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Delicious

Author : Rob Dunn
Publisher : Princeton University Press
ISBN 13 : 0691199477
Total Pages : 298 pages
Book Rating : 4.6/5 (911 download)

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Book Synopsis Delicious by : Rob Dunn

Download or read book Delicious written by Rob Dunn and published by Princeton University Press. This book was released on 2021-03-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? This book offers new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. The authors consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world's most delicious and fatty fruits, the creation of beer, and our own sociality

Flavour

Author : Elisabeth Guichard
Publisher : John Wiley & Sons
ISBN 13 : 1118929411
Total Pages : 422 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Flavour by : Elisabeth Guichard

Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Flavor Perception

Author : Andrew J. Taylor
Publisher : John Wiley & Sons
ISBN 13 : 1405150017
Total Pages : 304 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Flavor Perception by : Andrew J. Taylor

Download or read book Flavor Perception written by Andrew J. Taylor and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.

Neurogastronomy

Author : Gordon Shepherd
Publisher : Columbia University Press
ISBN 13 : 0231159110
Total Pages : 286 pages
Book Rating : 4.2/5 (311 download)

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Book Synopsis Neurogastronomy by : Gordon Shepherd

Download or read book Neurogastronomy written by Gordon Shepherd and published by Columbia University Press. This book was released on 2013-07-16 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.

Dinner with Darwin

Author : Jonathan Silvertown
Publisher : University of Chicago Press
ISBN 13 : 022624539X
Total Pages : 241 pages
Book Rating : 4.2/5 (262 download)

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Book Synopsis Dinner with Darwin by : Jonathan Silvertown

Download or read book Dinner with Darwin written by Jonathan Silvertown and published by University of Chicago Press. This book was released on 2017-09-05 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: What do eggs, flour, and milk have in common? They form the basis of crepes of course, but they also each have an evolutionary purpose. Eggs, seeds (from which flour is derived by grinding) and milk are each designed by evolution to nourish offspring. Everything we eat has an evolutionary history. Grocery shelves and restaurant menus are bounteous evidence of evolution at work, though the label on the poultry will not remind us of this with a Jurassic sell-by date, nor will the signs in the produce aisle betray the fact that corn has a 5,000 year history of artificial selection by pre-Colombian Americans. Any shopping list, each recipe, every menu and all ingredients can be used to create culinary and gastronomic magic, but can also each tell a story about natural selection, and its influence on our plates--and palates. Join in for multiple courses, for a tour of evolutionary gastronomy that helps us understand the shape of our diets, and the trajectories of the foods that have been central to them over centuries--from spirits to spices. This literary repast also looks at the science of our interaction with foods and cooking--the sights, the smells, the tastes. The menu has its eclectic components, just as any chef is entitled. But while it is not a comprehensive work which might risk gluttony, this is more than an amuse bouche, and will leave every reader hungry for more.

Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms

Author : Peng Wang
Publisher : Frontiers Media SA
ISBN 13 : 2832548784
Total Pages : 149 pages
Book Rating : 4.8/5 (325 download)

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Book Synopsis Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms by : Peng Wang

Download or read book Nutrition and Flavor During Food Processing: Change Patterns and Mechanisms written by Peng Wang and published by Frontiers Media SA. This book was released on 2024-05-03 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food consumption is leaning toward products that provide both nutritional value and good flavor. In recent years, researchers have focused on how to scientifically analyze and evaluate foods’ nutritional and flavor qualities under different processing methods or parameters by various effect relationship analysis tools to investigate the internal relations between nutrients and flavor substances. However, during food processing, some unstable components may undergo degradation, volatilization, or secondary reactions due to changes in temperature, pressure, humidity, pH, etc., resulting in challenging research work with complex data variations in multiple dimensions.

Medieval Tastes

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231539088
Total Pages : 279 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Medieval Tastes by : Massimo Montanari

Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

Nose Dive

Author : Harold Mcgee
Publisher : Hachette UK
ISBN 13 : 1444722158
Total Pages : 503 pages
Book Rating : 4.4/5 (447 download)

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Book Synopsis Nose Dive by : Harold Mcgee

Download or read book Nose Dive written by Harold Mcgee and published by Hachette UK. This book was released on 2020-10-15 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!

Generation of Aromas and Flavours

Author : Alice Vilela
Publisher : BoD – Books on Demand
ISBN 13 : 1789844525
Total Pages : 84 pages
Book Rating : 4.7/5 (898 download)

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Book Synopsis Generation of Aromas and Flavours by : Alice Vilela

Download or read book Generation of Aromas and Flavours written by Alice Vilela and published by BoD – Books on Demand. This book was released on 2018-11-14 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.

Molecular Gastronomy

Author : Hervé This
Publisher : Columbia University Press
ISBN 13 : 9780231133128
Total Pages : 404 pages
Book Rating : 4.1/5 (331 download)

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Book Synopsis Molecular Gastronomy by : Hervé This

Download or read book Molecular Gastronomy written by Hervé This and published by Columbia University Press. This book was released on 2006 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.

Coffee

Author : Adriana Farah
Publisher : Royal Society of Chemistry
ISBN 13 : 1788016580
Total Pages : 874 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Coffee by : Adriana Farah

Download or read book Coffee written by Adriana Farah and published by Royal Society of Chemistry. This book was released on 2019-01-11 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

Author : Fernanda Cosme
Publisher : BoD – Books on Demand
ISBN 13 : 1839625759
Total Pages : 258 pages
Book Rating : 4.8/5 (396 download)

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Book Synopsis Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging by : Fernanda Cosme

Download or read book Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging written by Fernanda Cosme and published by BoD – Books on Demand. This book was released on 2021-02-10 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, written by experts, aims to provide a detailed overview of recent advances in oenology. Book chapters include the latest progress in the chemistry and biochemistry of winemaking, stabilisation, and ageing, covering the impact of phenolic compounds and their transformation products on wine sensory characteristics, emerging non-thermal technologies, fermentation with non-Saccharomyces yeasts, pathways involved in aroma compound synthesis, the effect of wood chips use on wine quality, the chemical changes occurring during Port wine ageing, sensory mechanisms of astringency, physicochemical wine instabilities and defects, and the role of cork stoppers in wine bottle ageing. It is highly recommended to academic researchers, practitioners in wine industries, as well as graduate and PhD students in oenology and food science.

Neuroenology

Author : Gordon M. Shepherd
Publisher : Columbia University Press
ISBN 13 : 0231542879
Total Pages : 297 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Neuroenology by : Gordon M. Shepherd

Download or read book Neuroenology written by Gordon M. Shepherd and published by Columbia University Press. This book was released on 2016-11-22 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Multisensory Flavor Perception

Author : Betina Piqueras-Fiszman
Publisher : Woodhead Publishing
ISBN 13 : 008100351X
Total Pages : 378 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman

Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Food Authentication

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810244
Total Pages : 568 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Authentication by : Contantinos A. Georgiou

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-02-21 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

A Taste for the Beautiful

Author : Michael J. Ryan
Publisher : Princeton University Press
ISBN 13 : 0691191395
Total Pages : 212 pages
Book Rating : 4.6/5 (911 download)

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Book Synopsis A Taste for the Beautiful by : Michael J. Ryan

Download or read book A Taste for the Beautiful written by Michael J. Ryan and published by Princeton University Press. This book was released on 2019-06-25 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In A Taste for the Beautiful, Michael Ryan, one of the world's leading authorities on animal behavior, tells the remarkable story of how he and other scientists have taken up where Darwin left off, transforming our understanding of sexual selection and shedding new light on animal and human behavior. Drawing on cutting-edge science, Ryan explores the key questions: Why do animals perceive certain traits as beautiful and others not? Do animals have an inherent sexual aesthetic and, if so, where is it rooted? Ryan argues that the answers lie in the brain--particularly of females, who act as biological puppeteers, spurring the development of beautiful traits in males."--Back cover