Advances in Odor and Flavor Science |
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| Author:
| Noomhorm, Athapol
Ahmad, Imran |
| ISBN: | 978-3-8433-8034-8 |
| Publication Date: | Dec 2010 |
| Publisher: | Lap Lambert Academic Publishing GmbH & Company KG
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| Book Format: | Paperback |
| List Price: | USD $65.00 |
Book Description:
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This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally,...
More DescriptionThis book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.