Flavor Chemistry and Technology - Image 1

£205.33

CRC Press Flavor Chemistry and Technology

Name: Flavor Chemistry and Technology
Brand: CRC Press
Price: 205.33 GBP
Availability: InStock

Chemistry

Price History & Forecast

Last 13 days • 13 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 13 days • 1 price levels

Days at Price

Price Analysis

Most common price: £205 (13 days, 100.0%)

Price range: £205 - £205

Price levels: 1 different prices over 13 days

Description

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes: Flavor and the Information Age Food/Flavor interactions Flavoring materials and flavor potentiators Changes to food flavors during processing Off-Flavors in foods Performance of flavors during processing and storage Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.

Product Specifications

Brand: CRC Press
Format: Hardcover
ASIN: 1566769337
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 11 July 2005
Listed Since: 10 February 2007

Barcode

No barcode data available

CRC Press Flavor Chemistry and Technology

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

CRC Press Sensory-Directed Flavor Analysis - Food Science Book

Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)

Food Flavors: Chemical, Sensory and Technological Properties (Chemical & Functional Properties of Food Components)

Flavor, Fragrance, and Odor Analysis, Second Edition

Food Flavour Technology

Cooking as a Chemical Reaction: Culinary Science with Experiments

Flavor Chemistry and Technology

Introduction to Food Chemistry

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Food Additives (Food Science and Technology)

Introduction to Food Chemistry

Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition: 13 (Functional Foods and Nutraceuticals)

Food Flavors: Generation, Analysis and Process Influence

Bioprocess Production of Flavor, Fragrance, and Color Ingredients

Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods: Volume 326 (Special Publications)

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Flavor Development for Functional Foods and Nutraceuticals

Fennema's Food Chemistry

Fennema's Food Chemistry

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition (Contemporary Food Science)

Modifying Flavour in Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Chemistry: A Laboratory Manual

Sweeteners: Nutritional Aspects, Applications, and Production Technology