|
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
|
Buy Now
Recent Advances in Food and Flavor Chemistry - Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods (Hardcover, Edition.)
Loot Price: R4,127
Discovery Miles 41 270
|
|
|
Recent Advances in Food and Flavor Chemistry - Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods (Hardcover, Edition.)
Series: Special Publications
Expected to ship within 10 - 15 working days
|
This book is the Proceedings of the 12th International Flavor
Conference, 4th George Charalambous Memorial Symposium, held May
25-29, 2009 in Skiathos, Greece. The International Flavor
Conferences are sponsored by the Agricultural Food Chemistry
Division of the American Chemical Society and are attended by
leaders in the in the field of flavor and food chemistry. The
International Flavor Conferences have been held as a global forum
for leaders in the field of flavor and food chemistry to present
their results covering recent research activities. As in previous
years the conference stresses flavors as its main theme but also
includes important topics in food chemistry (analytical methods,
packaging storage) and production (safety, patents). Information
gathered by researchers in food chemistry have found numerous
practical applications for improving foods, and symposia such as
this have a goal of transferring basic knowledge to finished
products. Recent Advances in Food and Flavor Chemistry: Food
Flavors and Encapsulation, Health Benefits, Analytical Methods, and
Molecular Biology of Functional Foods will be a useful reference
for researchers and other professionals in the industry and
academia, particularly those involved directly in food science.
This book covers several topical areas and includes: -A historical
look at the use of isotopic analyses for flavour authentication
-Computer-aided organic synthesis as a tool for generation of
potentially new flavouring compounds from ascorbic acid -Butter
flavors and microwave popcorn: A review of health issues and
industry actions -The aroma of guavas - Key aroma compounds and
influence of tissue disruption -Flavour release in lipid rich food
matrices; in vitro and in vivo measurement using proton transfer
reaction mass spectrometry -A study of the fate of aspartame and
flavour molecules in chewing gum utilizing LC/MS/MS and GC/MS
-Study on the interaction of selected phenolic acids with bovine
serum albumin.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
|
You might also like..
|
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
