Flavour Science, Volume 43 - Recent Advances and Trends (Hardcover, 43rd edition)

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

General

Imprint:	Elsevier Science Ltd
Country of origin:	United Kingdom
Series:	Developments in Food Science
Release date:	May 2006
First published:	June 2006
Editors:	Wender L.P. Bredie • Mikael Agerlin Petersen
Dimensions:	240 x 165 x 29mm (L x W x T)
Format:	Hardcover
Pages:	662
Edition:	43rd edition
ISBN-13:	978-0-444-52742-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Books > Academic & Education > Professional & Technical > Food Science
LSN:	0-444-52742-7
Barcode:	9780444527424

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