Flavour Science
Proceedings from XIII Weurman Flavour Research Symposium
Seiten
2013
Academic Press Inc (Verlag)
978-0-12-398549-1 (ISBN)
Academic Press Inc (Verlag)
978-0-12-398549-1 (ISBN)
Presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This title offers practical information on the flavor industry and emerging trends.
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.
The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.
This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.
The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.
This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
Section 1: Advances in Sensory Science/psychophysics
Section 2: Effects, Meaning And Role Of Flavor On Nature
Section 3: Flavour systems
Section 4: Instrumental aspects and other tools of the trade
Section 5: Modeling sensory perception
Section 6: Physiology of flavour perception
Section 7: Practical and industrial aspects
| Erscheint lt. Verlag | 6.11.2013 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 1300 g |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-398549-8 / 0123985498 |
| ISBN-13 | 978-0-12-398549-1 / 9780123985491 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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