Flavor Chemistry and Technology

Flavor Chemistry and Technology
ISBN-10
1349093521
ISBN-13
9781349093526
Pages
460
Language
English
Published
2013-12-31
Publisher
Palgrave
Authors
Henry B Heath, Gary a Reineccius

Other editions

Similar books

  • Chemistry and Technology of Flavours and Fragrances
    By David Rowe

    With separate chapters covering important technical aspects such as the stability of aroma compounds, structure – odour relationships and identification of aroma compounds, this book will be essential reading for both experienced and ...

  • Flavor of Foods and Beverages: Chemistry and Technology
    By George Charalambous

    This book will be useful for students, chemists, technologists, and manufacturers involved in any facet of producing foods and beverages.

  • Source book of flavors
    By Gary Reineccius

    Cheese flavor concentrates containing up to 10 times the amounts of ketones normally found in blue cheese have been produced in this manner (Watt and Nelson 1963). Aldehydes Aliphatic, aromatic and terpenoid aldehydes are important ...

  • Food Flavors: Chemical, Sensory and Technological Properties
    By Henryk Jelen

    Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

  • Food Flavour Technology
    By Andrew J. Taylor, Robert S. T. Linforth

    The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists. Food flavour technology is of key importance for the food industry.

  • Flavor Technology: Physical Chemistry, Modification, and Process
    By Chi-Tang Ho

    Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects...

  • Sensory-Directed Flavor Analysis
    By Ray Marsili

    However, more data does not necessarily mean better understanding. In fact, the ability to extr

  • Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology
    By Kathryn D. Deibler, Jeannine Delwiche

    Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and

  • Flavor Chemistry: Industrial and Academic Research
    By Sara J. Risch

    This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavor chemistry, including new research...

  • Dictionary of Flavors
    By Sr., Dolf De Rovira

    Definitions of many items are expanded and inclusion of new items is extensive. To view figures from the book in full color please visit www.flavordynamics.com.