Flavor Technology

Physical chemistry in flavour products preparation - an overview, Chee-Tack Tan. Part 1 Kinetics of flavour reactions: kinetics of formation and degradation of morphino-1-deoxy-D-fructose, Alexis Huyghues-Despointes and Varoujan A. Yaylayan; effect of water content and amino acids on Maillard Browning kinetics in propylene glycol-based model systems during microwave heating, Guangyuan Lu et al; kinetics of tetramethylpyrazine formation under high-hydrostatic pressure, Tzou-Chi Huang et al. Part 2 Modelling: modelling Maillard Browning in dehydrated food systems as a function of temperature, moisture content and glass transition temperature, Raivo Karmas and Marcus Karel; modelling the Maillard reaction - a computer simulation and a discussion of its application to Maillard reaction analysis and design, Patrick S. Lee; implementation of process kinetics to scale up automated thermally-reacted flavour processes, Chwan Kong King. Part 3 Effects of processing and storage on flavours: production of natural flavours using a cold extrusion process, M.H. Cho et al; a novel membrane process for folding essential oils, M.H. Auerbach; oxidative stability of encapsulated seal blubber oil, Fereidoon Shahidi and Udaya N. Wanasundara. Part 4 Emulsion and stabilization of flavours: the location of vanillin in a food emulsion system, Ibrahim Kayali et al; methods to product the physical stability of flavour - cloud emulsion, K.Y. Tse and G.A. Reineccius; surface dilational rheological properties of protein-adsorbed interfaces - relationship to stability of food foams and emulsions, Q. Jiang and Y.C. Chiew; the role of specialty food starches in flavour emulsions, Paolo C. Trubiano; phospholipid liposomes - properties and potential use in flavour encapsulation, Norman Weiner; non-phospholipid liposomes - properties and potential use in flavour encapsulation, Rajiv Mathur and Phil Capasso; use of cyclodextrins for flavours, Z. Helena Qi and Allan R. Hedges; the role of specialty food starches in flavour encapsulation, Paolo C. Trubiano.