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STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION
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Chapters in this book
- Frontmatter 1
- Preface 3
- Contents 5
- ACTUAL TRENDS IN FOOD FLAVOURING 7
- ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS 23
- HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION 43
- 'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR 63
- A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES 73
- HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS 101
- STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION 107
- SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS 115
- COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR 129
- BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS 139
- THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR 153
- INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING 165
- THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH 173
- POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES 201
- CHANGES IN COFFEE AROMA DURING STORAGE 225
- PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS 245
- FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES 251
- BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS 259
- NATURAL AND ARTIFICIAL CHEESE FLAVOUR 277
- COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING 289
- FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION 301
- CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA 311
- FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY 323
- TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW 335
- METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS 349
- THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION 367
- INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS 377
- Author index 387
- Subject index 389
- List of participants 399
Chapters in this book
- Frontmatter 1
- Preface 3
- Contents 5
- ACTUAL TRENDS IN FOOD FLAVOURING 7
- ON-LINE COUPLED HRGC TECHNIQUES FOR FLAVOUR ANALYSIS 23
- HALOGENATED PHENOLS AND CHLOROANISOLES: OCCURRENCE, FORMATION AND PREVENTION 43
- 'EFFECTS OF TYPES I, IX AND III ANTIOXIDANTS ON PHOSPHOLIPID OXIDATION IN A MEAT MODEL FOR WARMED OVER FLAVOUR 63
- A STUDY OF AROMA RECOVERY DURING THE PRODUCTION OF CONCENTRATED JUICES 73
- HEW RESULTS ON THE MOLECULAR ENCAPSULATION OP FLAVOURS BY CYCLODEXTRINS 101
- STUDY ON THE EFFECT OF FAT IN MEAT FLAVOUR FORMATION 107
- SULPHUR CONTAINING COMPOUNDS IN MEAT AROMA MODEL SYSTEMS 115
- COMPARATIVE STUDY ON SELECTED SENSORY AND GAS CHROMATOGRAPHIC DATA OF CHICKEN FLAVOUR 129
- BREAD FLAVOUR: QUALITATIVE AND QUANTITATIVE ANALYSIS 139
- THE EFFECT OF THERMALLY TREATED MALT ADDITIVES TO BREAD FLAVOUR 153
- INFLUENCE OF BULGARIAN LACTIC ACID LEAVEN ON THE FORMATION OF AROMA COMPOUNDS IN PRE-FERMENT AND IN BREAD PREPARED BY INTENSIVE KNEADING 165
- THERMODYNAMIC APPROACH TO FLAVOUR RESEARCH 173
- POTENTIAL MEANS FOR IMPROVING THE FLAVOUR OF ALCOHOLIC BEVERAGES 201
- CHANGES IN COFFEE AROMA DURING STORAGE 225
- PRODUCTION AND USE OF HERB AROMAS MADE WITH ESSENTIAL OILS 245
- FIRST RESULTS OF EXTRACTION OF MARJORAM WITH SUPERCRITICAL GASES 251
- BIOTECHNOLOGICAL PRODUCTION OF AROMAS AND FLAVOURINGS 259
- NATURAL AND ARTIFICIAL CHEESE FLAVOUR 277
- COCOA FLAVOUR EVALUATION USING GUIDE SUBSTANCES CORRELATED WITH COCOA PROCESSING 289
- FORMATION OF COCOA FLAVOUR BY MAILLARD REACTION 301
- CALCULATION OF COCOA SUBSTITUTION EFFECTS BASED ON SENSORY PROFILE DATA 311
- FOOD FLAVOR: THE PSYCHOLOGICAL CATEGORY 323
- TIME-INTENSITY STUDIES ON TASTE AND FLAVOUR SUBSTANCES - AN ACTUAL REVIEW 335
- METHODS OF SELECTION OP DESCRIPTORS AND GRADING SCALES IN THE SENSORY PROFILE ANALYSIS OF FOODS 349
- THEORETICAL AND METHODICAL PROBLEMS OF ABSOLUTE THRESHOLD DETERMINATION 367
- INTERNATIONAL TRENDS IN STANDARDIZATION OF SENSORY METHODS 377
- Author index 387
- Subject index 389
- List of participants 399
