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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.
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