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140122 ||| eng |
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|a 9781461521617
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| 100 |
1 |
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|a Ashurst, P. R.
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| 245 |
0 |
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|a Food Flavorings
|h Elektronische Ressource
|c by P. R. Ashurst
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| 250 |
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|a 1st ed. 1991
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| 260 |
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|a New York, NY
|b Springer US
|c 1991, 1991
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| 300 |
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|a XVII, 332 p
|b online resource
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| 505 |
0 |
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|a 1 The control of quality in the manufacture of flavourings -- 1.1 Introduction -- 1.2 Preamble to the System of Quality -- 1.3 Organisation to Achieve BS 5750 Accreditation -- 1.4 BS 5750 Specification, Production and Installation -- 1.5 The Detail -- 1.6 The Assessment -- 1.7 Conclusion -- Note -- 2 Essential oils -- 2.1 Introduction -- 2.2 The Production of Essential Oils -- 2.3 Further Processing of Essential Oils -- 2.4 The Uses of Essential Oils -- 2.5 The Composition of Essential Oils -- 3 Oleoresins, tinctures and extracts -- 3.1 Introduction -- 3.2 Plant Materials -- 3.3 Solvents -- 3.4 Tinctures -- 3.5 Oleoresins -- 3.6 Absolutes 77 3.6.1 Solvents -- 3.7 Extraction with Carbon Dioxide as a Solvent -- 3.8 Summary -- 4 Fruit juices -- 4.1 Introduction -- 4.2 Fruit processing -- 4.3 Specialised Fruit Processing -- 4.4 Products and Packaging -- 4.5 Product Specifications -- 4.6 Volatile Components of Fruit Juices -- 4.7 The Use of Fruit Juices in Flavourings -- 4.8 Summary --
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| 505 |
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|a 5 Synthetic ingredients of food flavourings -- 5.1 General Aspects -- 5.2 Synthetic Flavour Ingredients -- 5.3 Synthetic Flavour Ingredients and the Future -- 6 Beverages flavourings and their applications -- 6.1 Introduction -- 6.2 Categories of Beverages -- 6.3 Types of Flavourings for Beverages -- 6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings -- 6.5 Beverages Based on Ginger -- 6.6 Formulation of Beverages -- 6.7 Summary -- 7 The flavouring of confectionary and bakery products -- 7.1 Introduction to Confectionery Flavourings -- 7.2 Basic Confectionery Types, Recipes, Inherent Flavours -- 7.3 Flavours from Ingredients -- 7.4 Flavours Developed During Processing -- 7.5 Selection of Flavourings -- 7.6 Ingredients of Bakery Products -- 7.7 Bakery Products -- 7.8 Bakery Fillings -- 7.9 Summary of Flavouring Characteristics -- 8 Savoury flavours for snacks and crisps -- 8.1 Introduction --
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|a 8.2 History of Savoury Flavours for Snacks and Crisps (Potato Chips) -- 8.3 Snacks -- 8.4 Basic Recipes for Crisps and Snack Savoury Flavours -- 8.5 Ingredients for Savoury Flavours -- 8.6 Major Raw Materials and Ingredients used in Powder Savoury Flavour Blends -- 8.7 New Developments and Trends -- 8.8 Conclusion -- 9 Dairy flavourings -- 9.1 Introduction -- 9.2 Milk and Cream -- 9.3 Yogurt and Fermented Products -- 9.4 Butter -- 9.5 Cheese -- 9.6 Manufacturing Considerations -- 9.7 Conclusion -- 10 Thermal process flavourings -- 10.1 Introduction -- 10.2 Research into Beef Flavour -- 10.3 Creating a Process Flavouring -- 10.4 Applications of Process Flavourings -- 10.5 The Safety Question -- 10.6 Thermal Process Flavourings in the Future -- Appendices -- References and further reading
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
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|a 10.1007/978-1-4615-2161-7
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| 856 |
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|u https://doi.org/10.1007/978-1-4615-2161-7?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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| 520 |
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|a The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers' names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive
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