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Food flavour technology

Author: A J Taylor
Publisher: Sheffield, UK : Sheffield Academic Press ; Boca Raton, FL : CRC Press, 2002.
Series: Sheffield food technology.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This is a review of contemporary flavour technology, covering flavour sources, creation/formulation, generation/production, delivery, analysis and legislation. A generic, science-based approach is  Read more...

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Genre/Form: Aufsatzsammlung
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: A J Taylor
ISBN: 1841272248 9781841272245 0849397839 9780849397837
OCLC Number: 47900427
Description: xiv, 302 pages : illustrations ; 25 cm.
Contents: 1. Creating and formulating flavours / John Wright --
2. The basic chemistry and process conditions underpinning reaction flavour production / Josef Kerler and Chris Winkel --
3. Biotechnological flavour generation / Ralf G. Berger, Ulrich Krings and Holger Zorn --
4. Plant-derived natural sources of flavours / Peter S.J. Cheetham --
5. Flavour encapsulation using polymer-based delivery systems / Daniel Benczedi --
6. Delivery of flavours from food matrices / Saskia M. van Ruth and Jacques P. Roozen --
7. Modelling flavour release / Rob Linforth --
8. Instrumental methods of analysis / Gary Reineccius --
9. Sensory methods of flavour analysis / Ann C. Noble --
10. Flavour legislation / Jack Knights.
Series Title: Sheffield food technology.
Responsibility: edited by Andrew J. Taylor.

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"A superb book - one of the best to date - of 302 pages in 10 chapters, written by 14 absolute experts from six countries.Chapter titles [include] Plant-derived natural sources of flavours (a reason Read more...

 
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