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Title Nutrition, functional and sensory properties of foods [electronic resource] / edited by Chi-Tang Ho ... [et at.].

Imprint Cambridge : Royal Society of Chemistry, 2013.

Item Status

Description 1 online resource (ix, 335 pages) : illustrations.
Series Special Publications
Special Publications.
Bibliography Includes bibliographical references and index.
Summary The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an arr.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food -- Nutrition.
Functional foods.
Food -- Sensory evaluation.
Genre/Form Electronic books.
Added Author Ho, Chi-Tang, 1944-
Other Form: Print version: Ho, Chi-Tang. Nutrition, Functional and Sensory Properties of Foods. Cambridge : Royal Society of Chemistry, ©2013 9781849736442
ISBN 9781849737685 (electronic bk.)
1849737681 (electronic bk.)