Food Flavors and Chemistry - Advances of the New Millennium (Hardcover)

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.

General

Imprint:	Royal Society of Chemistry
Country of origin:	United Kingdom
Series:	Special Publications
Release date:	2001
First published:	October 2001
Contributors:	ACS Food Chemistry Division
Editors:	Arthur M. Spanier • Fereidoon Shahidi • Thomas H. Parliment • Cynthia Mussinan • Chi-Tang Ho • Ellene Tratras Contis
Dimensions:	234 x 156 x 36mm (L x W x T)
Format:	Hardcover - Unsewn / adhesive bound
Pages:	666
ISBN-13:	978-0-85404-875-5
Categories:	Books > Professional & Technical > Biochemical engineering > Biotechnology > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-85404-875-8
Barcode:	9780854048755

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