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Flavour and Consumer Perception of Food Proteins at Meripustak

Flavour and Consumer Perception of Food Proteins

Books from same Author: Jing Zhao Changqi Liu

Books from same Publisher: RSC

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    • General Information  
    Author(s)Jing Zhao Changqi Liu
    PublisherRSC
    Edition1st Edition
    ISBN9781788017589
    Pages296
    BindingHardcover
    LanguageEnglish
    Publish YearNovember 2023

    Description

    RSC Flavour and Consumer Perception of Food Proteins by Jing Zhao Changqi Liu

    Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins especially plant proteins has been limited due to their undesirable sensory properties e.g. taste odour and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer.Documenting the latest research this book is the first overview of the recent advances in flavour research of food proteins with an emphasis on the major plant proteins e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins how flavour profiles in food proteins can be formed or altered research advances of individual food proteins the use of food protein products as flavouring ingredients and future trends of flavouring food proteins.There is a growing interest in using plant proteins in food formulation and industrial applications but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.