Advances in Research on Food Aroma Recovery

dc.contributor.author	Dubova, H.
dc.contributor.author	Bezusov, A.
dc.date.accessioned	2018-04-16T14:57:51Z
dc.date.available	2018-04-16T14:57:51Z
dc.date.issued	2016
dc.description	Dubova, H. Advances in Research on Food Aroma Recovery [Текст] : monograph / Dubova Halyna, Bezusov Anatoliy ; English Translation : N. Rudenko, V. Voskoboinyk. – Florida Hospital, 2016. – 149 p. : table, figure. –Reference List: p. 133.	en_US
dc.description.abstract	The manuscript is devoted to theoretical and experimental substantiation of the scientific principles of repetitive flavor formation or recovery in food systems. The systematized information on the participation of enzymes and flavor precursors has showed the prospects for developing processes of formation in vitro for Green Leaf Volatiles flavors. The scientific and practical approach called the technology of food products flavored in situ has been developed on the basis of the results. The use of aromas of lipid emulsions extracted from fresh or pretreated fruits and aqueous suspensions of plant homogenates in the biosynthesis has been studied. The manuscript provides scientific and practical recommendations for cooking flavored foods.	en_US
dc.identifier.uri	https://card-file.ontu.edu.ua/handle/123456789/1087
dc.subject	aromatic substances	en_US
dc.subject	distillates	en_US
dc.subject	aroma recovery	en_US
dc.subject	cooking flavored foods	en_US
dc.title	Advances in Research on Food Aroma Recovery	en_US
dc.type	Book	en_US

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