Nutrition, functional and sensory properties of foods [based on the proceedings of the International Flavor Conference XIII: 5th George Charalambous Memorial Symposium held at Hinitsa Bay Hotel, Greece on 28 May to 1 June 2012

The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an array of food products and ingredients such as coriander, chamomile, saffron and dry fermented sausage. Coverage in the nutritional and functional properties of food section is wide range and includes reviews of the hot topics such as the metabolism of dietary phenolic acids, the use of emulsions for the oral delivery of bioactive phytochemicals and the impact on epigenetics in cancer prevention. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those directly involved in food science. The Link Between Nutrition, Food And Health Is Well Established And The Global Interest In These Areas Generates New Information Every Day. This Book Pulls Together The Latest Research On Flavour Chemistry And Nutritional And Functional Properties Of Food. Topics Covered In Flavour Chemistry Begin With An Overview Of The Analysis, Occurrence And Formation Mechanism Of Furan, A Food-borne Carcinogen, Then Focuses On Analysis Of Melamine, The Uses Of Enzymes To Modify Flavours Of Wines And Protein As A Process Flavour Precursor And Finally Includes Information On The Volatile Compounds In An Arranged. Edited By Chi-tang Ho ... [et At.]. Includes Bibliographical References And Index. Mode Of Access: World Wide Web. The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the latest research on food and flavours as well as covering food functionality the molecular biology and delivery systems, for example encapsulation and flavour release. Written by experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the research on food and flavours. It also covers food functionality, the molecular biology, and delivery systems, for example encapsulation and flavour release. Written by experts in the field, this book pulls together the latest research on food and flavours.