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Food Flavors : Formation, Analysis and Packaging Influences: Formation, Analysis and Packaging Influences - E.T. Contis

Food Flavors

Formation, Analysis and Packaging Influences: Formation, Analysis and Packaging Influences

By: E.T. Contis (Editor), C.-T. Ho (Editor), C.J. Mussinan (Editor)

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Published: 3rd July 1998
Format: PDF
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The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.
The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.
The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.
The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

Chapter headings: Foreword. Acknowledgements. Overview. Analysis of Flavors. Sensory Evaluation. Aroma, Meat. Aroma, Fruits and Vegetables. Aroma, Miscellaneous. Maillard Chemistry. Formation of Flavors in Foods and Model Systems. Factors Influencing Food Flavors. Auto-oxidation. Packaging. Author index. Subject index.

ISBN: 9780080531830
ISBN-10: 0080531830
Format: PDF
Language: English
Published: 3rd July 1998
Publisher: Elsevier Science