| 書目名稱 | Flavor of Meat and Meat Products | | 編輯 | Fereidoon Shahidi | | 視頻video | http://file.papertrans.cn/345/344139/344139.mp4 | | 圖書封面 |  | | 描述 | Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both desirable and undesirable flavour effects are contemplated. Furthermore, threshold values of different flavour-active compounds have an important effect on the cumulative sensory properties of all foods. Meat from different species constitutes a major source of protein for most people. Although raw meat has little flavour and only a blood-like taste, it is a rich reservoir of non-volatile compounds with taste-tactile properties as well as flavour enhancers and aroma precursors. Non-vola- tile water-soluble precursors and lipids influence the flavour of meat from different species. In addition, mode of heat processing and the nature of additives used may have a profound effect on the flavour of prepared meats. This book reports the latest advancements in meat flavour research. Following a brief overview, chapters 2 to 5 discuss flavours from different species of meat, namely beef, pork, poultry and mutton. In chapters 6 to 12 the role of meat constituents and processing on flavour are described. The final section of the book | | 出版日期 | Book 1994 | | 關(guān)鍵詞 | Thiamine; Vitamin; Vitamin E; additives; amino acid; chemistry; food; heat; heterocyclic compounds; influence | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4615-2177-8 | | isbn_softcover | 978-1-4613-5911-1 | | isbn_ebook | 978-1-4615-2177-8 | | copyright | Springer Science+Business Media Dordrecht 1994 |
The information of publication is updating
|
|
|Archiver|手機(jī)版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2025-10-11 06:28
發(fā)表于 2025-3-21 20:00:02
