×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Food Flavor and Chemistry
     

Food Flavor and Chemistry

by Cynthia Mussinan (Editor)
 
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

Overview

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.

Product Details

ISBN-13:
9780854046539
Publisher:
Royal Society of Chemistry, The
Publication date:
09/28/2005
Series:
Special Publications Series , #300
Pages:
520
Product dimensions:
6.14(w) x 9.21(h) x 1.32(d)

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews