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Hispanic Foods : Chemistry and Flavor

By: Tunick, Michael H.
Contributor(s): Meja, Elvira Gonzlez de.
Material type: materialTypeLabelBookPublisher: USA: American Chemical Society, 2007Edition: 1st ed.Description: 216 p.ISBN: 0841239738 (hardcover); 9780841239739 (hardcover).Subject(s): Hispanic American consumers | Food--Analysis | Food--Composition | Food--Sensory Evaluation | Food Science and Human NutritionDDC classification: 664 Tunick 20519 1st 2007 Food.Science Summary: Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, which inhibits their use by food processors and in public food programs. Chemistry and Flavor of Hispanic Foods covers these foods and others that are characteristic of Hispanic cuisine. The opening chapter details the Hispanic influence in restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. Following chapters describe demographics of Hispanic snack food flavors, chemistry of Hispanic dairy products -- including cheeses, creams, yogurts, and desserts -- and a comparison of Mexican and European oregano. Mexican peppers, including chipotle, are gaining in popularity in the U.S., and two chapters on their flavor compounds are included. The chemistry and biological activity of beans are then described, followed by chapters about amaranth, an ancient grain with nutraceutical properties, and about lime flavor. Two chapters on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from Ardisia plants have potential health benefits . The book closes with three chapters on chemistry, flavor, and volatile compounds in distilled beverages and margaritas. Chemistry and Flavor of Hispanic Foods is useful for scientists, food processors, and those who wish to learn more about this segment of the food industry.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664 Tunick 20518 1st 2007 Food.Science (Browse shelf) Available 20518
Books Books UVAS Library
Food Sci. & Human Nutrition
Veterinary Science 664 Tunick 20519 1st 2007 Food.Science (Browse shelf) Available 20519
Total holds: 0
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664 Smith 19178 1st 2004 Food.Science Introduction to Food Process Engineering 664 Toledo 22884 3rd 2007 Food.Science Fundamentals of Food Process Engineering 664 Tripathy 17255 1st 2004 Food.Science Food Biotechnology 664 Tunick 20518 1st 2007 Food.Science Hispanic Foods : Chemistry and Flavor 664 Tunick 20519 1st 2007 Food.Science Hispanic Foods : Chemistry and Flavor 778.96413 Bellingham 31085 1st 2012 Food.Science More Food Styling for Photographers and Stylists : A Guide to Creating Your Own Appetizing Art 9516 Nutrition in Relation to Aqriculture

Hispanics are the largest and fastest-growing minority in the United States, and consumption of Hispanic-type food has been rapidly increasing. Some of the most popular foods, such as cheese, beans, and tea, have been subjected to little scientific investigation, which inhibits their use by food processors and in public food programs. Chemistry and Flavor of Hispanic Foods covers these foods and others that are characteristic of Hispanic cuisine. The opening chapter details the Hispanic influence in restaurant menus, prepared foods, beverages, and flavors, and includes demographic and market data along with suggestions for food processors. Following chapters describe demographics of Hispanic snack food flavors, chemistry of Hispanic dairy products -- including cheeses, creams, yogurts, and desserts -- and a comparison of Mexican and European oregano. Mexican peppers, including chipotle, are gaining in popularity in the U.S., and two chapters on their flavor compounds are included. The chemistry and biological activity of beans are then described, followed by chapters about amaranth, an ancient grain with nutraceutical properties, and about lime flavor. Two chapters on ethnic teas and their bioactive and aroma properties are included, and reveal that teas made from Ardisia plants have potential health benefits . The book closes with three chapters on chemistry, flavor, and volatile compounds in distilled beverages and margaritas. Chemistry and Flavor of Hispanic Foods is useful for scientists, food processors, and those who wish to learn more about this segment of the food industry.

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