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Flavor Chemistry and Technology, Second Edition - Gary A. Reineccius

Flavor Chemistry and Technology, Second Edition

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A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:

  • Flavor and the Information Age
  • Food/Flavor interactions
  • Flavoring materials and flavor potentiators
  • Changes to food flavors during processing
  • Off-Flavors in foods
  • Performance of flavors during processing and storage
  • Applications of flavorings in processing

    One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.

    Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
  • An overview of flavor perceptionp. 3
    Flavor and the information agep. 23
    Flavor analysisp. 33
    Flavor formation in fruits and vegetablesp. 73
    Changes in food flavor due to processingp. 103
    Flavor release from foodsp. 139
    Off-flavors and taints in foodsp. 161
    Flavoring materialsp. 203
    Flavoring materials made by processingp. 261
    Artificial flavoring materialsp. 299
    Flavor potentiatorsp. 317
    Flavorists and flavor creationp. 337
    Flavor productionp. 351
    Flavor applicationsp. 391
    Flavor legislation and religious dietary rulesp. 419
    Quality controlp. 433
    Table of Contents provided by Blackwell. All Rights Reserved.

    ISBN: 9781566769334
    ISBN-10: 1566769337
    Audience: Professional
    Format: Hardcover
    Language: English
    Number Of Pages: 520
    Published: 11th July 2005
    Country of Publication: US
    Dimensions (cm): 23.5 x 15.6  x 3.25
    Weight (kg): 0.91
    Edition Number: 2
    Edition Type: New edition