| 書(shū)目名稱(chēng) | Food Taints and Off-Flavours | | 編輯 | M. J. Saxby (A former Manager) | | 視頻video | http://file.papertrans.cn/346/345098/345098.mp4 | | 圖書(shū)封面 |  | | 描述 | Contamination of food with extremely low levels of certaincompounds can cause an unpleasant taste. This can result in thedestruction ofvast stocks of product, and very substantial financiallosses to foodcompanies. The concentration of the alien compound inthe food can beso low that very sophisticated equipment is needed toidentify thecomponents and to determine its source.It is vitalthat everycompany involved in the production, distribution and saleoffoodstuffs are fully aware of the ways in which contamination canaccrue, how it can be avoided, and what steps need to be taken in theevent that a problem does arise. This book provides the backgroundinformation needed to recognize how food can become tainted, to drawup guidelines to prevent this contamination, and to plan the stepsthatshould be taken in the event of an outbreak.The new editionhas been extensively revised and updated and includes substantial newmaterial on the formation of off flavors due to microbiological andenzymic action, and on sensory evaluation of taints and off flavors Anew chapter on off flavors in alcoholic beverages has been added.Written primarily for industrial food technologists, this volume isalso an ess | | 出版日期 | Book 1996Latest edition | | 關(guān)鍵詞 | Chlor; alcohol; assessment; biological; contamination; distribution; drinking water; food; information; pheno | | 版次 | 2 | | doi | https://doi.org/10.1007/978-1-4615-2151-8 | | isbn_softcover | 978-1-4613-5899-2 | | isbn_ebook | 978-1-4615-2151-8 | | copyright | Springer Science+Business Media Dordrecht 1996 |
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