Flavor Chemistry and Technology | Buch

Cover: 9781566769334 | Flavor Chemistry and Technology | Gary Reineccius | Buch | Englisch

Rückseite: 9781566769334 | Flavor Chemistry and Technology | Gary Reineccius | Buch | Englisch

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Sprache: Englisch

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Beschreibung

A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the latest information and novel research developments in the field over the last 20 years. New chapters discuss food/flavor interactions and why low calorie foods do not taste as good as their full calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book.

Über den Autor

Gary Reineccius (Author)

Inhaltsverzeichnis

Flavor Chemistry. An Overview of Flavor Perception. Flavor and the Information Age. Flavor Analysis. Flavor Formation in Fruits and Vegetables. Changes in Food Flavor Due to Processing. Flavor Release from Foods. Off-Flavors and Taints in Foods. Flavor Technology. Flavoring Materials. Flavoring Materials Made by Processing. Artificial Flavoring Materials. Flavor Potentiators. Flavorists and Flavor Creation. Favor Production. Flavor Applications. Flavor Legislation and Religious Dietary Rules. Quality Control. Index.

Details

Erscheinungsjahr:	2005
Fachbereich:	Gentechnologie
Genre:	Biologie , Importe
Rubrik:	Naturwissenschaften & Technik
Medium:	Buch
ISBN-13:	9781566769334
ISBN-10:	1566769337
Sprache:	Englisch
Einband:	Gebunden
Autor:	Reineccius, Gary
Auflage:	2. Auflage
Hersteller:	CRC Press
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	240 x 161 x 32 mm
Von/Mit:	Gary Reineccius
Erscheinungsdatum:	11.07.2005
Gewicht:	0,931 kg