Volume 1: Introduction: the future of the flavor industry; Interactions of flavor compounds with food components; Interaction of Cyclodextrins with taste substances; Some recent aspects of the taste and flavor enhancing properties of hydrolyzed protein; Molecular approaches to s…
Operations in the food industry, measurements, dimensions, units. Equations related to the transfer of mass, heat and momentum. Solution of the transfer equations. Determination of transfer coeficients. Equilibrium between phases. Evolution of driving forces. Mechanical operatio…
Section I: Searching the literature; Sampling; Preparation of samples; Reporting results and reliability of analyses. Section II: Methods and instrumentation: theory of spectroscopy; The visible and ultraviolet regions; Color of foods; Fluorescence and phosphorescence; Infrared …