Food Flavors and Chemistry
Advances of the New Millennium
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:29th Oct '01
Currently unavailable, and unfortunately no date known when it will be back
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
"... a good buy for an academic or industry library, given its wide coverage."
* Chemistry & Industry, Issue 2, p 21, 20 January 2003 *"... a valuable addition to the area of food flavour science ..."
* Journal of the Science for Food and Agriculture, Vol 83, Issue 4, March 2003 *"... a vital acquisition for all those interested in food and flavour composition, stability and packaging ..."
* Chromatographia, Vol 59, January 2004, p 1ISBN: 9780854048755
Dimensions: unknown
Weight: 2438g
666 pages