Flavor Chemistry and Technology
Book Details
Format
Hardback or Cased Book
ISBN-10
1566769337
ISBN-13
9781566769334
Publisher
Taylor & Francis Inc
Imprint
CRC Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jul 11th, 2005
Print length
520 Pages
Weight
848 grams
Dimensions
23.60 x 16.40 x 3.30 cms
Product Classification:
Food & beverage technology
Ksh 42,300.00
Werezi Extended Catalogue
0 in stock
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Covers flavor and the information age food/flavor interactions. This book also covers flavoring materials and flavor potentiators; changes to food flavors during processing; off-flavors in foods; performance of flavors during processing and storage; and, applications of flavorings in processing.
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:
Flavor and the Information Age
Food/Flavor interactions
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Get Flavor Chemistry and Technology by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Inc and it has pages.
