Happy holidays from us to you—get up to $30 off your next print or eBook! Shop now >>

Food Taints and Off-Flavours

Authors: Saxby, M.J.

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-1-4615-2151-8
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-0-7514-0263-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $219.99
price for USA in USD
  • ISBN 978-1-4613-5899-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.

Table of contents (10 chapters)

  • Sensory evaluation of taints and off-flavours

    Kilcast, D.

    Pages 1-40

  • A survey of chemicals causing taints and off-flavours in food

    Saxby, M. J.

    Pages 41-71

  • Analysis of taints and off-flavours

    Maarse, H. (et al.)

    Pages 72-106

  • Taste and odor problems in drinking water

    Suffet, I. H. (et al.)

    Pages 107-138

  • Undesirable flavors in dairy products

    Jeon, I. J.

    Pages 139-167

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-1-4615-2151-8
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-0-7514-0263-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $219.99
price for USA in USD
  • ISBN 978-1-4613-5899-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Food Taints and Off-Flavours
Authors
Copyright
1996
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4615-2151-8
DOI
10.1007/978-1-4615-2151-8
Hardcover ISBN
978-0-7514-0263-6
Softcover ISBN
978-1-4613-5899-2
Edition Number
2
Number of Pages
XII, 326
Topics