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Back
By: Cynthia Mussinan
ISBN: 9780854046539
Hardback
The rapidly evolving field of
food flavor chemistry holds an important role in a wide variety of
food and beverage products. Food Flavor and Chemistry: Explorations
into the 21st Century provides the reader with an update on the
advances in food chemistry and flavor science with a broad spectrum
of food products from both plants and animals. Topics covered also
include: Dairy products and wine flavors; Formation of flavors;
Tenderization of meat; Migration of chemicals in food packaging;
Antioxidants and health; Quality control. The biotechnical
generation of aromas is addressed in depth and new technical
information on sensory evaluation and on analytical techniques are
covered. Theories of quality development based on scientific
research are presented as well as research that will lead to
enhanced food quality. This book will be of interest to a broad
spectrum of workers advancing flavor chemistry, food product
research and development as well as those in the quality control
area.
| Product Code |
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| RSC005 |
The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals. |
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£99.95
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