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Item Details
Title: FOOD FLAVOR AND CHEMISTRY
EXPLORATIONS INTO THE 21ST CENTURY
By: Cynthia J. Mussinan (Editor), Chi-Tang Ho (Editor), Ellene Tratras Contis (Editor)
Format: Hardback

List price: £119.95
Our price: £107.96
Discount:
10% off
You save: £11.99
ISBN 10: 0854046534
ISBN 13: 9780854046539
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 June, 2005
Series: Special Publications v. 300
Pages: 520
Description: This book 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.
Synopsis: The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. 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. Topics covered also include: Dairy products and wine flavors; Formation of flavors; Tenderization of meat; Migration of chemicals in food packaging; Antioxidants and health; Quality control 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.
Illustrations: Illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
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AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ANGIOGENESIS FUNCTIONAL AND MEDICINAL FOODS, SECOND EDITION (HB)
ANTI-ANGIOGENIC FUNCTIONAL AND MEDICINAL FOODS
ANTI-ANGIOGENIC FUNCTIONAL AND MEDICINAL FOODS (HB)
ANTINUTRIENTS AND PHYTOCHEMICALS IN FOODS (HB)
ANTIOXIDANT MEASUREMENT AND APPLICATIONS (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BAILEY'S INDUSTRIAL OIL & FAT PRODUCTS, SIXTH EDITION, VOLUME SIX (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS (HB)
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BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME FIVE (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME FOUR (HB)
BAILEY'S INDUSTRIAL OIL AND FAT PRODUCTS, SIXTH EDITION, VOLUME THREE (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
BIOCHEMISTRY OF FOODS
BIOCHEMISTRY OF FOODS (PB)
BIOCHEMISTRY OF FOODS, 3E (HB)
BIOGENERATION OF AROMAS (HB)
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS (HB)
CAFFEINATED BEVERAGES (HB)
CANOLA AND RAPESEED (HB)
CANOLA AND RAPESEED (PB)
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES
CEREALS AND PULSES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
CHEMICALS VIA HIGHER PLANT BIOENGINEERING (HB)
CHEMICALS VIA HIGHER PLANT BIOENGINEERING (PB)
CONTRIBUTIONS TO AUTOMORPHIC FORMS, GEOMETRY, AND NUMBER THEORY (HB)
COURTING COMMUNITIES
DIETARY SUPPLEMENTS (HB)
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS
DRIED FRUITS (HB)
FLAVOR ANALYSIS (HB)
FLAVOR AND LIPID CHEMISTRY OF SEAFOODS (HB)
FLAVOR CHEMISTRY (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FLAVOR OF MEAT AND MEAT PRODUCTS (HB)
FLAVOR OF MEAT AND MEAT PRODUCTS (PB)
FLAVOR OF MEAT, MEAT PRODUCTS AND SEAFOOD (HB)
FOOD FLAVORS AND CHEMISTRY
FOOD FLAVORS AND CHEMISTRY (HB)
FOOD LIPIDS (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
FUNCTIONAL PROPERTIES OF PROTEINS AND LIPIDS (HB)
HANDBOOK OF ANTIOXIDANTS FOR FOOD PRESERVATION (HB)
HANDBOOK OF FUNCTIONAL BEVERAGES AND HUMAN HEALTH
HANDBOOK OF FUNCTIONAL BEVERAGES AND HUMAN HEALTH (HB)
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
MARINE NUTRACEUTICALS AND FUNCTIONAL FOODS
MARINE NUTRACEUTICALS AND FUNCTIONAL FOODS (HB)
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS (HB)
MAXIMISING THE VALUE OF MARINE BY-PRODUCTS (HB)
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY
MEASUREMENT OF ANTIOXIDANT ACTIVITY AND CAPACITY (HB)
NITRITE CURING OF MEAT
NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS
NUTRACEUTICAL AND SPECIALTY LIPIDS AND THEIR CO-PRODUCTS (HB)
NUTRACEUTICAL BEVERAGES (HB)
NUTRACEUTICAL PROTEINS AND PEPTIDES IN HEALTH AND DISEASE
NUTRACEUTICAL PROTEINS AND PEPTIDES IN HEALTH AND DISEASE (HB)
NUTRIGENOMICS AND PROTEOMICS IN HEALTH AND DISEASE
NUTRIGENOMICS AND PROTEOMICS IN HEALTH AND DISEASE (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS
OLIVES AND OLIVE OIL AS FUNCTIONAL FOODS - BIOACTIVITY, CHEMISTRY AND PROCESSING (HB)
OMEGA-3 FATTY ACIDS (HB)
PARENTS AND SCHOOLS
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
PHENOLICS IN FOOD AND NUTRACEUTICALS
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PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
RECENT ADVANCES IN THE ANALYSIS OF FOOD AND FLAVORS (HB)
SEAFOOD QUALITY & SAFETY (HB)
SEAFOOD SAFETY, PROCESSING AND BIOTECHNOLOGY (HB)
SEAFOODS: CHEMISTRY, PROCESSING TECHNOLOGY AND QUALITY (PB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)
THERMALLY GENERATED FLAVOURS (HB)
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