000			02369nam a2200433 i 4500
005			20250918172304.0
008			130204t2012 flua bi 001 0 eng d
020			_a9781439814918 _qhardback : acid-free paper _cRM513.00
039		9	_a201708091049 _blan _c201708021015 _dros _c201704171220 _dros _c201308151519 _dzainol _y02-04-2013 _zrazalis
040			_dUKM _erda
090			_aTX531.F687 2012 9
090			_aTX531 _b.F687 2012 9
090			_aTX531 _b.F545
245	0	0	_aFood flavors : _bchemical, sensory and technological properties / _cedited by Henryk Jele{u2BAE}
264		1	_aBoca Raton : _bCRC Press/Taylor & Francis Group, _c2012.
264		4	_c©2012.
300			_axii, 492 pages : _billustrations ; _c25 cm.
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
490	1		_aChemical & functional properties of food components series.
500			_aBuku Bacaan Asas Fakulti
504			_aIncludes bibliographical references and index.
520			_a'Examining the importance of flavor compounds in the production, processing, and storage of foods, this book begins with an introduction to the chemical and sensory aspects of food flavors. Detailing the formation of specific flavors in foods, it emphasizes flavor precursors, presents universal mechanisms and pathways in aroma compound biogenesis, and focuses on the interaction of flavor compounds with proteins, lipids, and saccharides. Describing typical flavors for various food groups, it explains the use of flavor/volatile compounds in the assessment of food safety and concludes with an analysis of key aroma compounds and methods used for screening/comparison'-- _cProvided by publisher.
650		0	_aFlavor.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
650		0	_aFood _xBiotechnology.
700	1		_aJelen, Henryk _eeditor.
830		0	_aChemical & functional properties of food components series.
907			_a.b15569044 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTX531.F687 2012 9
914			_avtls003522820
991			_aJabatan Dietetik, KKL
991			_aFakulti Sains dan Teknologi
998			_ad _at _b2013-04-02 _cm _da _feng _gflu _y0 _z.b15569044
999			_c539834 _d539834