ISBN-10:
0444527427
ISBN-13:
9780444527424
Pub. Date:
06/01/2006
Publisher:
Elsevier Science
Flavour Science: Recent Advances and Trends

Flavour Science: Recent Advances and Trends

Hardcover

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Product Details

ISBN-13: 9780444527424
Publisher: Elsevier Science
Publication date: 06/01/2006
Series: Developments in Food Science Series , #43
Pages: 662
Product dimensions: 1.50(w) x 7.00(h) x 10.00(d)

Table of Contents

Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences

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