TY  - BOOK
AU  - Kele, Vijay D., 
AU  - Tigga, Amrita,
TI  - Food flavors: generation, analysis and process influence 
SN  - 9781774690321
U1  - 664 F73 23
PY  - 2022///
CY  - Burlington, ON, Canada
PB  - Delve Publishing
KW  - Food
KW  - Analysis
KW  - Flavor
N1  - Includes bibliographical references and index; Chapter
1 Introduction to Food Flavors
2 Natural Food Flavors
3 Analysis of Food Flavors
4 Aroma of Fruits and Vegetables
5 Aroma of Meat Products
6 Autoxidation and Flavors
7 Flavors in Nutraceutical Food
8 Process Influence
9 Nanotechnology for Food Flavors
10 Advances in Food Flavor Technology
11 Problems with Food Flavors
; CBA; Bachelor of Science in Hospitality Management; CBA; Bachelor of Science in Tourism Management
N2  - Flavor can be considered as one of the important sensory attributes that can attract several customers. The acceptability of foods will be based on the flavors. This importance has led to devise new methods to enhance food flavors. Most of the food scientists and nutritionists have worked on preparing food flavors that can be healthier for the customers. This is a challenging task, and a lot of expertise is needed to bring about the methodology in the production of flavour-based foods. Many nutritional properties are to be considered whilst processing the foods. There are many coloring and flavoring agents that have been developed by industries and some of the flavoring agents are natural and pose a limited threat to humans. Natural flavors can be used to enhance the value of the food products in the market. Recent developments in organic 
 agriculture have increased the use of flavors extracted from plants. Chemical engineering and computer-aided techniques have brought the best products in a limited time.
The analysis of flavors is a laborious task and it needs sophisticated instruments. The accuracy of the instruments that are being used in analyzing flavors is considered an essential factor. The process influence and the packaging technology play a vital role in the case of packed foods. the loss of flavor is often a challenging task in the supply chain of food products. The microscopic techniques, high-performance liquid chromatography and mass spectroscopy are classified as important instruments that be used in the analyses of food products. The book provides information pertaining to the quality of food products and their flavor generation. The flavor dynamics that are being lost in the processing stage are explained.
ER  -