Cantitate/Preț
Produs

Flavour Science: Recent Advances and Trends: Developments in Food Science, cartea 43

Editat de Wender L.P. Bredie, Mikael Agerlin Petersen
en Limba Engleză Hardback – 9 mai 2006
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.

* 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
Citește tot Restrânge

Din seria Developments in Food Science

Preț: 107604 lei

Preț vechi: 147403 lei
-27% Nou

Puncte Express: 1614

Preț estimativ în valută:
20599 21185$ 17089£

Carte tipărită la comandă

Livrare economică 20 februarie-06 martie

Preluare comenzi: 021 569.72.76

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


Public țintă

Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists

Cuprins

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