Flavour Science: Recent Advances and Trends (Developments in Food Science) -

Flavour Science: Recent Advances and Trends (Developments in Food Science)

Yayınevi: Academic Press

Yayın tarihi: 05/2006

ISBN: 9780444527424

Ciltli | İngilizce | 662 Sayfa | 16,79x24x3 cm.

Tür: Dünya Mutfağı

  • Temin Süresi 28 - 42 iş günü

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The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

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