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Food Flavor and Chemistry

Explorations Into The 21st Century

Arthur M Spanier editor Fereidoon Shahidi editor Thomas H Parliment editor Cynthia Mussinan editor Chi-Tang Ho editor Ellene Tratras Contis editor

Format:Hardback

Publisher:Royal Society of Chemistry

Published:7th Jun '05

Currently unavailable, and unfortunately no date known when it will be back

Food Flavor and Chemistry cover

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.

Food Flavor and Chemistry: Explorations into the 21st Century 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.

ISBN: 9780854046539

Dimensions: unknown

Weight: 1999g

520 pages