Gary Reineccius

Sourcebook of Flavors

• Gebundenes Buch

Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-0-8342-1307-4
• 2. Aufl.
• Seitenzahl: 928
• Erscheinungstermin: 30. November 1998
• Englisch
• Abmessung: 258mm x 187mm x 47mm
• Gewicht: 1842g
• ISBN-13: 9780834213074
• ISBN-10: 0834213079
• Artikelnr.: 21830784

Inhaltsangabe

The Flavor Industry. Flavor Analysis. Flavor Chemistry. Off-Flavors in
Foods. Process Flavors. Biotechnology for the Production of Flavoring
Materials. Natural Flavoring Materials. Plant Materials Used in Flavorings.
Principle Essential Oils Used in Flavorings. Organic Chemicals Used in
Flavoring and Fragrances. Flavor Manufacturing. Flavor Encapsulation.
Flavoring Materials Contributing to Taste. Flavoring Ingredients Classified
as GRAS by the Flavor Extract Manufacturers Association. Flavor Patents.
The Flavorist. Quality Control in the Flavor Industry. Adulteration.
Statistical Methods. Food Colorants. Sensory Analysis. The Safety of
Flavorings. Labeling Regulation. International Flavor Legislation.

Rezensionen

`...an essential reference for flavor chemists, and also highly recommended for food researchers and sensory scientists. Because it should retain its timely character for many years, the book is also appropriate for use as a graduate-level text.'
Trends in Food Science and Technology
`...a true reference book of flavor information...invaluable.'
Inform

`...an essential reference for flavor chemists, and also highly recommended for food researchers and sensory scientists. Because it should retain its timely character for many years, the book is also appropriate for use as a graduate-level text.'
Trends in Food Science and Technology
`...a true reference book of flavor information...invaluable.'
Inform