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Item Details
Title: FOOD FLAVORS AND CHEMISTRY
ADVANCES OF THE NEW MILLENNIUM
By: Arthur M. Spanier (Editor), Fereidoon Shahidi (Editor), Thomas H. Parliment (Editor)
Format: Hardback

List price: £89.95
Our price: £80.96
Discount:
10% off
You save: £8.99
ISBN 10: 0854048758
ISBN 13: 9780854048755
Availability: Usually dispatched within 1-3 weeks.
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Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 1 October, 2001
Series: Special Publications v. 274
Pages: 666
Description: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Synopsis: Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Illustrations: 1, black & white illustrations
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Returnable
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