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Flavor Chemistry and Technology

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ISBN-10: 1566769337

ISBN-13: 9781566769334

Edition: 2nd 2005 (Revised)

Authors: Gary Reineccius

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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…    
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Book details

Edition: 2nd
Copyright year: 2005
Publisher: CRC Press LLC
Publication date: 7/11/2005
Binding: Hardcover
Pages: 520
Size: 6.38" wide x 9.49" long x 1.26" tall
Weight: 2.134
Language: English

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