Flavour and Consumer Perception of Food Proteins
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| Title: | Flavour and Consumer Perception of Food Proteins |
|---|---|
| Description: | Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market. |
| Authors: | Jing Zhao, Changqi Liu |
| Resource Type: | eBook. |
| Subjects: | Plant proteins as food, Food--Sensory evaluation, Food--Protein content, Flavor |
| Categories: | MEDICAL / Nutrition, SCIENCE / Life Sciences / Biochemistry, SCIENCE / Chemistry / Analytic |
| Database: | eBook Collection (EBSCOhost) |
| FullText | Links: – Type: ebook-pdf – Type: ebook-epub Text: Availability: 0 |
|---|---|
| Header | DbId: nlebk DbLabel: eBook Collection (EBSCOhost) An: 3757192 RelevancyScore: 1123 AccessLevel: 6 PubType: eBook PubTypeId: ebook PreciseRelevancyScore: 1122.83581542969 |
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| Items | – Name: Title Label: Title Group: Ti Data: Flavour and Consumer Perception of Food Proteins – Name: Abstract Label: Description Group: Ab Data: Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Jing+Zhao%22">Jing Zhao</searchLink><br /><searchLink fieldCode="AR" term="%22Changqi+Liu%22">Changqi Liu</searchLink> – Name: TypePub Label: Resource Type Group: TypPub Data: eBook. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Plant+proteins+as+food%22">Plant proteins as food</searchLink><br /><searchLink fieldCode="DE" term="%22Food--Sensory+evaluation%22">Food--Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Food--Protein+content%22">Food--Protein content</searchLink><br /><searchLink fieldCode="DE" term="%22Flavor%22">Flavor</searchLink> – Name: SubjectBISAC Label: Categories Group: Su Data: <searchLink fieldCode="ZK" term="%22MEDICAL+%2F+Nutrition%22">MEDICAL / Nutrition</searchLink><br /><searchLink fieldCode="ZK" term="%22SCIENCE+%2F+Life+Sciences+%2F+Biochemistry%22">SCIENCE / Life Sciences / Biochemistry</searchLink><br /><searchLink fieldCode="ZK" term="%22SCIENCE+%2F+Chemistry+%2F+Analytic%22">SCIENCE / Chemistry / Analytic</searchLink> |
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| RecordInfo | BibRecord: BibEntity: Classifications: – Code: 613.282 Scheme: ddc Type: prePub Languages: – Code: eng Text: English Subjects: – SubjectFull: Plant proteins as food Type: general – SubjectFull: Food--Sensory evaluation Type: general – SubjectFull: Food--Protein content Type: general – SubjectFull: Flavor Type: general Titles: – TitleFull: Flavour and Consumer Perception of Food Proteins Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Jing Zhao – PersonEntity: Name: NameFull: Changqi Liu – PersonEntity: Name: NameFull: Jing Zhao – PersonEntity: Name: NameFull: Changqi Liu IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Type: published Y: 2024 – D: 04 M: 01 Type: profile Y: 2024 Identifiers: – Type: isbn-print Value: 9781788017589 – Type: isbn-electronic Value: 9781839165054 Numbering: – Type: volume Value: 00041 Titles: – TitleFull: Flavour and Consumer Perception of Food Proteins Type: main |
| ResultId | 1 |
