Modifying Flavour in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

A.J. Taylor

Hardcover

ISBN 10: 1845690745 ISBN 13: 9781845690748

Publisher: Woodhead Publishing, 2007

Synopsis

Ingredients that improve the aroma and taste of foods have always played an important role in food formulation. With increasing consumer demand for diet products, ready meals, functional foods and new flavour experiences, the functionality of these ingredients is particularly important. Modifying flavour in food provides food professionals with a comprehensive overview of developments in this area. Chapters review advances in technology for the creation and manufacture of flavourings and techniques for flavour modification, from developments in the production and use of established food ingredients such as sweeteners and masking agents, to the application of new ingredients such as bitter blockers.

Key Features: discusses adapting ingredients to meet consumer demand for nutritious food; examines different technologies that improve flavour; techniques for flavour modification are highlighted; provides a unique insight for manufacturers concerned with flavour modification.

Contents: Modifying flavour: an introduction; Flavouring substances: from chemistry and carriers to legislation; Extraction of flavourings from natural sources; From fermentation to white biotechnology: how microbial catalysts generate flavours; New developments in yeast extracts for use as flavour enhancers; Chiral chemistry and food flavourings; Formulating low fat food: the challenge of retaining flavour quality; New pungent and cooling compounds for use in foods; Controlled release of flavour in food products; Developments in sweeteners; Enhancing umami taste in foods; Bitter blockers in foods and pharmaceuticals; Masking agents for use in foods; Selecting the right flavourings for a food product.

About this title

About the Author

Andrew Taylor and Joanne Hort are both established academics at the School of Biosciences, University of Nottingham. They both belong to the internationally renowned Flavour Research Group and are widely respected for their research on food flavour, perception and its relation with flavour composition and food structure.

From the Back Cover

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.

The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.

Modifying flavour in food will provide a unique reference for manufacturers and scientists concerned with flavour modification.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2007
• ISBN 10: 1845690745
• ISBN 13: 9781845690748
• Binding: Hardcover
• Language: English
• Number of pages: 320
• Editor: A.J. Taylor, J. Hort