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dc.contributor.author
Monasterio, Romina Paula
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dc.contributor.other
Visakh, P. M.
dc.contributor.other
Iturriaga, Laura Beatriz
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dc.contributor.other
Ribotta, Pablo Daniel
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dc.date.available
2020-07-16T17:37:27Z
dc.date.issued
2013
dc.identifier.citation
Monasterio, Romina Paula; Transformations of food flavor due to industrially processing of elaboration; Wiley; 2; 2013; 279-319
dc.identifier.isbn
978-1118137093
dc.identifier.uri
http://hdl.handle.net/11336/109432
dc.description.abstract
Flavor is a multifaceted appreciation of the total sensation perceived when any food or drink is consumed. The flavor of food is the most important sensory attribute affecting the acceptance and preference of consumers. A flavor is the substance which may be an only chemical entity or a blend of chemicals (natural or synthetic) while primary purpose is to provide all or part of the particle flavor or effect to any food or other product taken into the mouth. At one time, researchers in both academic and industrial settings have viewed flavor as principally aroma with only minor importance given to the contribution of taste and somatosenses. The new technological processes used in food elaboration are other important topics in food flavor, doing it a dynamic subject matter. The multitude of interactions between all components and environmental factors (such as temperature, water content, etc.) give of final sensorial quality of a food and beverage. The chemical reactions that contribute in food flavor are principally Maillard reaction, reactions from lipids and all compounds formed through fermentation.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
FLAVOR
dc.subject
MAILLARD REACTION
dc.subject
FERMENTATION
dc.subject
INDUSTRIAL PROCESS
dc.subject
THRESHOLD
dc.subject
CHEMICAL REACTION
dc.subject.classification
Otras Ciencias Químicas
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dc.subject.classification
Ciencias Químicas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Transformations of food flavor due to industrially processing of elaboration
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-05-19T18:54:39Z
dc.journal.volume
2
dc.journal.pagination
279-319
dc.journal.pais
Estados Unidos
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dc.description.fil
Fil: Monasterio, Romina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118865606.ch9
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/9781118865606.ch9
dc.conicet.paginas
370
dc.source.titulo
Advances in Food Science and Nutrition
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