Looking for Flavour

  • Filename: looking-for-flavour.
  • ISBN: 1862548595
  • Release Date: 2009
  • Number of pages: 289
  • Author: Barbara Santich
  • Publisher: Wakefield Press



In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like 'flavour first, rainforests second', her book is sure to provoke passionate debate.

Flavour

  • Filename: flavour.
  • ISBN: 9781473511736
  • Release Date: 2016-07-21
  • Number of pages: 368
  • Author: Ruby Tandoh
  • Publisher: Random House



Ruby Tandoh’s new book brings us over 170 recipes – sweet and savoury – for every day, every budget, every taste, in a cookbook that puts your appetite first. Organised by ingredient, Flavour helps you to follow your cravings, or whatever you have in the fridge, to a recipe. Creative, approachable and inspiring, this is cooking that, while focusing on practicality and affordability, leaves you free to go wherever your appetite takes you. It is a celebration of the joy of cooking and eating. Ruby encourages us to look at the best ways to cook each ingredient; when it’s in season, and which flavours pair well with it. With this thoughtful approach, every ingredient has space to shine; storecupboard staples inspire as much attention as a cut of meat and a sprig of thyme takes centre stage baked into soft teatime cakes. These are recipes that feel good to make, eat and share, and each plate of food is assembled with care and balance. Including Hot and Sour Lentil Soup, Ghanaian Groundnut Chicken Stew, Glazed Blueberry Fritter Doughnuts, Mystic Pizza and Carrot and Feta Bites with Lime Yoghurt, this is a cookbook that focuses above all on flavour and freedom – to eat what you love.

Flavour Science

  • Filename: flavour-science.
  • ISBN: 9781845698232
  • Release Date: 1997-01-01
  • Number of pages: 476
  • Author: A. J. Taylor
  • Publisher: Elsevier



This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.

Flavour

  • Filename: flavour.
  • ISBN: 9781118929414
  • Release Date: 2016-12-27
  • Number of pages: 424
  • Author: Elisabeth Guichard
  • Publisher: John Wiley & Sons



This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.

Flavour in Food

  • Filename: flavour-in-food.
  • ISBN: 9781845691400
  • Release Date: 2006-03-08
  • Number of pages: 320
  • Author: Andrée Voilley
  • Publisher: Woodhead Publishing



The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods. Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy. Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measured Analyses key research in the retention and release of flavour compounds Examines how humans experience flavour release

Analysis of Taste and Aroma

  • Filename: analysis-of-taste-and-aroma.
  • ISBN: 3540417532
  • Release Date: 2002
  • Number of pages: 269
  • Author: John F. Jackson
  • Publisher: Springer Science & Business Media



Molecular Methods of Plant Analysis Concept of the Series The powerful recombinant DNA technology and related developments have had an enormous impact on molecular biology. Any treatment of plant analysis must make use of these new methods. Developments have been so fast and the methods so powerful that the editors of Modern Methods of Plant Analysis have now decided to rename the series Molecular Methods ofPlant Analysis. This will not change the general aims of the series, but best describes the thrust and content of the series as we go forward into the new millennium. This does not mean that all chapters a priori deal only with the methods of molecular biology, but rather that these methods are to be found in many chapters together with the more traditional methods of analysis which have seen recent advances. The numbering of the volumes of the series therefore continues on from 20, which is the most recently published volume under the title Modern Methods ofPlant Analysis. As indicated for previous volumes, the methods to be found in Molecular Methods ofPlantAnalysis are described critically, with hints as to their limitations, references to original papers and authors being given, and the chapters written so that there is little need to consult other texts to carry out the methods of analysis described. All authors have been chosen because of their special experience in handling plant material and/or their expertise with the methods describe

Flavour

  • Filename: flavour.
  • ISBN: 9780753550793
  • Release Date: 2017-04-27
  • Number of pages: 320
  • Author: Bob Holmes
  • Publisher: Random House



Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He’s travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists and farmers, attended the weirdest conventions, and even received very rare access to one of the world’s few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what’s on your plate and in your glass. A fascinating and surprising exploration into a world of high-definition flavour.

Food Flavour Technology

  • Filename: food-flavour-technology.
  • ISBN: 1444317784
  • Release Date: 2009-12-15
  • Number of pages: 376
  • Author: Andrew J. Taylor
  • Publisher: John Wiley & Sons



Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.

Flavour and Fragrance Chemistry

  • Filename: flavour-and-fragrance-chemistry.
  • ISBN: 079236211X
  • Release Date: 2000-08-31
  • Number of pages: 256
  • Author: Virginia Lanzotti
  • Publisher: Springer Science & Business Media



The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of flavours and fragrances. It is organized in four sections: flavours and fragrances of foodstuffs, essential oils and other natural products from plants, applied aspects of flavour and fragrance production and detection, analytical aspects of flavour and fragrance isolation and identification. It should be of interest to academic and applied scientists in the field of organic chemistry, phytochemistry, analytical chemistry and food science.

Herbs and Spices

  • Filename: herbs-and-spices.
  • ISBN: 1896891845
  • Release Date: 2004
  • Number of pages: 156
  • Author: Jean Paré
  • Publisher: Company's Coming Publishing Limited



The Psychology of Flavour

  • Filename: the-psychology-of-flavour.
  • ISBN: UOM:39015080872784
  • Release Date: 2009-04-30
  • Number of pages: 300
  • Author: Richard J. Stevenson
  • Publisher: Oxford University Press



Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavour

The Flavour Thesaurus

  • Filename: the-flavour-thesaurus.
  • ISBN: 9781408811153
  • Release Date: 2010-06-21
  • Number of pages: 400
  • Author: Niki Segnit
  • Publisher: Bloomsbury Publishing



Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading.

Improving the Flavour of Cheese

  • Filename: improving-the-flavour-of-cheese.
  • ISBN: 9781845693053
  • Release Date: 2007-04-30
  • Number of pages: 600
  • Author: B C Weimer
  • Publisher: Elsevier



Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Effective Field Theories in Flavour Physics

  • Filename: effective-field-theories-in-flavour-physics.
  • ISBN: 9783540409823
  • Release Date: 2004-11-11
  • Number of pages: 176
  • Author: Thomas Mannel
  • Publisher: Springer



The book constitutes a compact review of the applications of effective field theory methods in flavour physics, with emphasis on heavy quark physics. Some of the relevant applications are discussed to illustrate the method. It covers the full range of theoretical tools related to the application of the effective field theory idea: Starting from the weak interactions as an effective theory derived from the standard model, well-established methods such as heavy quark effective theory, the heavy quark mass expansion and chiral perturbation theory are addressed. Also more recent ideas such as QCD factorization and soft collinear effective theory are outlined. Finally the standard model itself is viewed as an effective theory, allowing a model-independent look at the results of the new physics. The book should be useful for the advanced graduate student as well as for scientists who are interested in the theoretical toolkit used in the context of flavour physics. It is not meant as a complete review of the subject, rather it should be useful as an introduction to the basic ideas.

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