Flavor Chemistry and Technology
Edition: 2nd 2005 (Revised)
List price: $220.00
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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 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.
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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $220.00
Copyright year: 2005
Publisher: CRC Press LLC
Publication date: 7/11/2005
Size: 6.50" wide x 9.25" long x 1.10" tall
|An overview of flavor perception|
|Flavor and the information age|
|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 made by processing|
|Artificial flavoring materials|
|Flavorists and flavor creation|
|Flavor legislation and religious dietary rules|