A. Rutkowski's Advances in Smoking of Foods. Plenary Lectures Presented at PDF

By A. Rutkowski

ISBN-10: 0080220029

ISBN-13: 9780080220024

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Additional info for Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976

Sample text

The absolute and difference thresholds are commonly used "units" for sensory characteristics of the odour intensity of smoke compounds and smoke fractions. It has been observed by analysing Polish smoke flavouring, that among three analysed phenolic fractions of different boiling points the highest intensity (lowest Th value) was shown by the fraction of the boiling point within the range up to 120°C (3). Th values are of great importance in combined instrumental - sensory investigation contribution of the smoke compounds to the smoky aroma and flavour, because the sensory effectiveness of a given smoke component cannot be expressed by its amount in ppm or ppb.

2¿f 375 (1974). J. Bratzier, Μ. B. A. Maxey, J. Food Sei. ¿4, 146 (1969). 4. B. Chen and P. Issenberg, J. Agrie. Food Chem. 20. 1 1 1 5 (1972). 5. H. Daun, Tehnologina mesa 10, 12 (1969)· 6. H. Daun, Lebensm. Wiss. Technol. ¿ , 102 (1972). J. Davis, Talanta 16, 621 (1969)· 8. A. Di Corcia, J. Chromat OK. 80 . 69 (1975)· 9. A. Dietz, J. Chromatog. Sei. 10, 425 (1972). 10. C. E. Wasserman and W. Fiddler, J. Agrie. Food Chem. 14, 662 (1966). 1 1 . H. Elmenhorst and W. Doutenwill, Z. Krebsforsch. · 157 (1968).

Ziemba, Roczniki Technologii i Chemii ¿ywnoéci 15« 139 (1969) Í Food. Sei. Technol. Abstr. 1, 10 Τ 302 (1969). Pure & Appl, ehem.. Vol. 49, pp. 1667 - 1671, Pergamon Press, 1977. Printed in Great Britain. CONTRIBUTION OF SMOKE COMPOUNDS TO SENSORY, BACTERIOSTATIC AND ANTIOXIDATIVE EFFECTS IN SMOKED FOODS Nina Baryiko-Pikielna Institute of Food and Nutrition, Warsaw, Poland INTRODUCTION Smoking as one of the preservation methods for food has its centuries-old history. However, in modera food technology the smoke-curing or smoke flavouring process has changed its main purpose and should be considered primarily as a flavouring operation.

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Advances in Smoking of Foods. Plenary Lectures Presented at the International Symposium on Advances in Smoking of Foods, Warsaw, Poland, 8–10 September, 1976 by A. Rutkowski

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