Alle Kategorien
Bücher
Bestseller Hardcover
Bestseller Taschenbuch
Bestseller Autor
Persönlichkeitsentwicklung
Mangas
Finanzbücher
Selbstfindung
Essen & Trinken
Englischsprachige Bücher
Märchen & Sagen
Krimis & Thriller
Neuerscheinungen
Ratgeber
Motivationsbücher
WAS IST WAS
Wieso? Weshalb? Warum?
BookTok
Schule & Lernen
Schulbücher bestellen
Berufsschulbücher
Neuerscheinungen
Kreativität & Do it yourself
Gesellschaftsspiele
Bestseller
Brettspiele
Geschicklichkeitsspiele
EXIT - Das Spiel
Neuerscheinungen
Kalender
Adventskalender
Notizkalender
Tageskalender
Wochenkalender
Monatskalender
Motivkalender
Hörbücher
Neuerscheinungen
Themenwelt
Puzzlespiele
Halloween
Adventskalender
Winterwonderland
Autor des Monats
Asterix
Valentinstag
Frühlingserwachen
Warrior Cats
Black Dagger
Fast & Furious
Robert Hunter
Midnight Breed
Harry Potter
David Hunter
Herr der Ringe
Ostern
Tonies
tiptoi
0,00 €*
Cover: 9780854045389 | Food Flavours | Biology and Chemistry | Carolyn Fisher (u. a.) | Buch
Rückseite: 9780854045389 | Food Flavours | Biology and Chemistry | Carolyn Fisher (u. a.) | Buch
Cover: 9780854045389 | Food Flavours | Biology and Chemistry | Carolyn Fisher (u. a.) | Buch
Rückseite: 9780854045389 | Food Flavours | Biology and Chemistry | Carolyn Fisher (u. a.) | Buch
Dekorationsartikel gehören nicht zum Leistungsumfang.
Food Flavours
Biology and Chemistry
Taschenbuch von Carolyn Fisher (u. a.)
Sprache: Englisch

34,00 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Aktuell nicht verfügbar

Kategorien:
Beschreibung
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
Inhaltsverzeichnis
Introduction - Problems in Flavour Research; Flavour Compounds; The Chemical Senses; Flavour Analysis; Teaching Flavour Concepts; Bibliography; Glossary; Index.
Details
Erscheinungsjahr: 1997
Fachbereich: Allgemeine Lexika
Genre: Chemie, Importe
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780854045389
ISBN-10: 0854045384
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Fisher, Carolyn
Scott, Thomas R
Orchester: Taylor, Andy
Hersteller: RSC Publishing
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 216 x 140 x 10 mm
Von/Mit: Carolyn Fisher (u. a.)
Erscheinungsdatum: 28.02.1997
Gewicht: 0,209 kg
Artikel-ID: 102857400
Inhaltsverzeichnis
Introduction - Problems in Flavour Research; Flavour Compounds; The Chemical Senses; Flavour Analysis; Teaching Flavour Concepts; Bibliography; Glossary; Index.
Details
Erscheinungsjahr: 1997
Fachbereich: Allgemeine Lexika
Genre: Chemie, Importe
Rubrik: Naturwissenschaften & Technik
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9780854045389
ISBN-10: 0854045384
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Fisher, Carolyn
Scott, Thomas R
Orchester: Taylor, Andy
Hersteller: RSC Publishing
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 216 x 140 x 10 mm
Von/Mit: Carolyn Fisher (u. a.)
Erscheinungsdatum: 28.02.1997
Gewicht: 0,209 kg
Artikel-ID: 102857400
Sicherheitshinweis

Ähnliche Produkte

Diese Website verwendet Cookies, um eine bestmögliche Erfahrung bieten zu können. Mehr Informationen ...