Gary Reineccius

Flavor Chemistry and Technology

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• 2. Auflage
• Seitenzahl: 514
• Erscheinungstermin: 11. Juli 2005
• Englisch
• Abmessung: 240mm x 161mm x 32mm
• Gewicht: 933g
• ISBN-13: 9781566769334
• ISBN-10: 1566769337
• Artikelnr.: 21650466

Autorenporträt

Gary Reineccius (Author)

Inhaltsangabe

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.