Food Flavors and Chemistry

Advances of the New Millennium

Arthur M Spanier, Fereidoon Shahidi, Thomas H Parliment, Cynthia Mussinan, Chi-Tang Ho (Herausgeber)

Buch | Hardcover

666 Seiten

2001
Royal Society of Chemistry (Verlag)
978-0-85404-875-5 (ISBN)

Artikel merken

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Overview;

Dairy and Wine Flavors;

Composition;

Formation of Flavors;

Analysis;

Antioxidants and Health;

Quality;

Subject Index.

Erscheint lt. Verlag	29.10.2001
Reihe/Serie	Special Publications ; Volume 274
Verlagsort	Cambridge
Sprache	englisch
Maße	156 x 234 mm
Gewicht	1105 g
Einbandart	gebunden
Themenwelt	Technik ► Lebensmitteltechnologie
Themenwelt	Technik ► Umwelttechnik / Biotechnologie
ISBN-10	0-85404-875-8 / 0854048758
ISBN-13	978-0-85404-875-5 / 9780854048755
Zustand	Neuware