Flavor Chemistry and Technology - Image 1

£84.11

Springer Flavor Chemistry and Technology

Name: Flavor Chemistry and Technology
Brand: Springer
Price: 84.11 GBP
Availability: InStock

Chemistry

This is the usual price. Wait for it to drop, or tell us your number.

£84 today · usual range £0–£0 · best ever £79

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 577 days • 577 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 577 days • 8 price levels

Days at Price

Current Price

Price Analysis

Most common price: £79 (256 days, 44.4%)

Price range: £79 - £100

Price levels: 8 different prices over 577 days

Description

This book combines the essentials of both flavor chemistry and flavor technology. Flavor chemistry is a relatively new area of study which became significant in the 1960s with the availability of gas chromatog raphy and mass spectrometry. Prior to this instrumentation, flavor chemistry focused on only the most abundant chemical constituents. It is a well-documented fact that often the trace constituents of flavors are the most important components. Flavor chemistry flourished in the late 1960s and early 1970s. Since money was readily available for flavor research great strides were made in understanding the biosynthetic pathways of flavor formation and the chemical constituents that are important to flavor. But the 1970s and early 1980s have not been good years for flavor research, especially in the United States. Since funding agencies have chosen to support re search in nutrition and toxicology, many of the research leaders in the flavor area have had to change their research emphasis in order to obtain funding. Today, European researchers turn out the majority of pub lished work in flavor chemistry. While all of the flavor houses conduct some basic flavor research, it is confidential and seldom becomes pub lished. Therefore, the reader will note that a lot of the references are from the late 1960s and early 1970s; and also that European authors dominate the flavor literature in recent years. Flavor technology is an ancient area of study. Man has searched for a means of making food more pleasurable or palatable since time began.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 940119761X
Category: Books > Subjects > Science, Nature & Maths > Chemistry
Domain: Amazon UK
Release Date: 04 June 2012
Listed Since: 11 April 2014

Barcode

No barcode data available

Springer Flavor Chemistry and Technology

This is the usual price. Wait for it to drop, or tell us your number.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Food Flavorings

Food Flavour Technology

Food Flavorings

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

Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium

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

Flavor: From Food to Behaviors, Wellbeing and Health

Flavour Development, Analysis and Perception in Food and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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

Flavor Chemistry: Thirty Years of Progress

Flavor Chemistry and Technology

Flavour: From Food to Perception

Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology: 131 (Food Science and Technology)

Flavor, Fragrance, and Odor Analysis, Second Edition

Food Flavorings

Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology: 131 (Food Science and Technology)

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)

The 2025-2030 World Outlook for Taste Modulators

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Taste Chemistry

Food Flavor and Chemistry: Explorations Into The 21st Century: Volume 300 (Special Publications)

Food Taints and Off-Flavours

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages

Chromatography of Aroma Compounds and Fragrances