Atnaujintas knygų su minimaliais defektais pasiūlymas! Naršykite ČIA >>
This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.
| Autorius: | Athapol Noomhorm, Imran Ahmad, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2010 |
| Knygos puslapių skaičius: | 64 |
| ISBN-10: | 3843380341 |
| ISBN-13: | 9783843380348 |
| Formatas: | 220 x 150 x 4 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Advances in Odor and Flavor Science: A review on aroma applications in food products“
