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Food flavor and chemistry : explorations into the 21st century

Author: George Charalambous; A M Spanier
Publisher: Cambridge : Royal Society of Chemistry, ©2005.
Series: Special publication (Royal Society of Chemistry (Great Britain)), no. 300.
Edition/Format:   Print book : Conference publication : EnglishView all editions and formats
Database:WorldCat
Summary:
"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. 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  Read more...
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Genre/Form: Conference papers and proceedings
Congresses
Additional Physical Format: Online version:
International Flavor Conference (11th : 2004 : Samos, Greece).
Food flavor and chemistry.
Cambridge : Royal Society of Chemistry, ©2005
(OCoLC)629716041
Material Type: Conference publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: George Charalambous; A M Spanier
ISBN: 0854046534 9780854046539
OCLC Number: 61132439
Notes: "The proceedings of the 11th International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3rd George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece"--Title page verso.
"The third George Charalambous Memorial Symposium was the 11th International Flavor Conference held July 1-4, 2004 on the Samos Island, Greece"--Preface.
Description: xi, 510 pages : illustrations ; 24 cm.
Contents: Overview --
Dairy and wine flavors --
Composition --
Formation of flavors --
Analysis --
Antioxidants and health --
Quality --
Subject index.
Series Title: Special publication (Royal Society of Chemistry (Great Britain)), no. 300.
Responsibility: edited by A.M. Spanier [and others].
More information:

Abstract:

"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. 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."--BOOK JACKET.

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