Flavour Science: Recent Advances and Trends: Developments in Food Science, cartea 43
Editat de Wender L.P. Bredie, Mikael Agerlin Petersenen Limba Engleză Hardback – 9 mai 2006
* 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
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Specificații
ISBN-13: 9780444527424
ISBN-10: 0444527427
Pagini: 662
Ilustrații: 1
Dimensiuni: 165 x 240 x 29 mm
Greutate: 1.3 kg
Editura: ELSEVIER SCIENCE
Seria Developments in Food Science
ISBN-10: 0444527427
Pagini: 662
Ilustrații: 1
Dimensiuni: 165 x 240 x 29 mm
Greutate: 1.3 kg
Editura: ELSEVIER SCIENCE
Seria Developments in Food Science
Public țintă
Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionistsCuprins
Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences