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Modifying flavour in food

Author: A J Taylor; J Hort
Publisher: Cambridge : Woodhead, 2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of  Read more...
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Genre/Form: Aufsatzsammlung
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: A J Taylor; J Hort
ISBN: 9781845690748 1845690745 9781845693367 1845693361 9781420043891 1420043897
OCLC Number: 132323342
Description: xii, 283 pages : illustrations ; 25 cm.
Contents: Modifying flavour: an introduction --
Flavouring substances: from chemistry and carriers to legislation --
Extraction of flavourings from natural sources --
From fermentation to white biotechnology: how microbial catalysts generate flavours --
New developments in yeast extracts for use as flavour enhances --
Chiral chemistry and food flavourings --
Formulating low-fat food: the challenge of retaining flavour quality --
New pungent and cooling compounds for use in foods --
Controlled release of flavour in food products --
developments in sweeteners --
Enhancing umami taste in foods --
Bitter blockers in foods and pharmaceuticals --
Masking agents for use in foods --
Selecting the right flavourings for a food product.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by Andrew Taylor and Joanne Hort.

Abstract:

Reviewing developments and research, this book includes chapters on flavoring substances and the extraction of flavorings from natural sources. It discusses technologies which improve flavour such as  Read more...

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