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Dictionary of Flavors 3e de DA De Rovira

Dictionary of Flavors 3e

Autor DA De Rovira
en Limba Engleză Hardback – 20 apr 2017
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
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Specificații

ISBN-13: 9781118856413
ISBN-10: 1118856414
Pagini: 632
Dimensiuni: 223 x 289 x 41 mm
Greutate: 2 kg
Ediția:3rd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom

Public țintă

  • Flavor and fragrance scientists (in industry and research) who manipulate and create flavors
  • Food scientists, technologists and product developers who utilise flavors in their products
  • Ingredient manufacturers
  • Teachers and advances students in food and flavor science

Cuprins

Notă biografică

Dolf DeRovira, Sr. is President and CEO of Flavor Dynamics, Inc., South Plainfield, NJ. He is an active member and past president of the board of the Society of Flavor Chemists, past president of the Chemical Sources Association, a professional member of the Institute of Food Technologists, past board member of the National Association of Flavors and Food-Ingredient Systems (NAFFS), Chairman of the Education and Training Committee of the Flavor and extracts Manufacturers Association, and past board member and past treasurer of the Research Chefs Foundation. He is also a founding board of trustee for the Flavor Heritage Society. He has a joint patent with the Monell Chemical Senses Center in Philadelphia, Pennsylvania, and is a guest lecturer at many venues including the Institute of Food Technologists, the Culinary Institute of America, Mercer County Community College, The Center for Professional Advancement, The Specialty Coffee Association of America, The Research Chefs Association and Rutgers University. As a successful flavor chemist, he has over 40 years' experience in flavors.

Descriere

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms.