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Flavor Chemistry and Technology

ISBN-10: 1566769337
ISBN-13: 9781566769334
Edition: 2nd 2005 (Revised)
Authors: Gary Reineccius
List price: $220.00 Buy it from $77.54
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Description: 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  More...

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Book details

List price: $220.00
Edition: 2nd
Copyright year: 2005
Publisher: CRC Press LLC
Publication date: 7/11/2005
Binding: Hardcover
Pages: 520
Size: 6.50" wide x 9.25" long x 1.10" tall
Weight: 2.310
Language: English

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 last 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 processingOne 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.

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
Flavoring materials
Flavoring materials made by processing
Artificial flavoring materials
Flavor potentiators
Flavorists and flavor creation
Flavor production
Flavor applications
Flavor legislation and religious dietary rules
Quality control

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