Diacetyl in Fermented Foods and Beverages
Diacetyl plays an important role in the quality determination of foods and beverages.
This comprehensive publication on diacetyl formation in fermented foods and beverages
explains the science behind diacetyl formation, how to control it, and how to measure it in
food manufacturing processes.. A change in a manufacturing method or the quality of a raw
material can unexpectedly enhance an unpleasant diacetyl odor or remove a pleasant diacetyl flavor.
It is no surprise that this compound and its control are of critical importance in today's manufacturing
Hardcover 140 pp ISBN 9781881696155
Originally published only in Japanese and now translated to English, the text has been revised to reflect
current research on diacetyl. Diacetyl in Fermented Foods and Beverages covers diacetyl formation and
control in beer, wine, Sake, vinegar and dairy products. The text is a helpful guide for any food manufacturing
process and a valuable resource for anyone studying food science or food manufacturing. It is a must-have
resource for anyone involved in a manufacturing process in which tracking and regulating diacetyl formation
is imperative. The book provides analytical methods used in brewing, which can be easily modified to
analyze other foods and beverages.
To find similar publications, click on a keyword below:
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- Japanese Rice Wine
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- Other Fermented Foods and Beverages
American Association of Cereal Chemists
: food science