Sourcebook of Flavors

Gary Reineccius (Autor)

Buch | Hardcover

928 Seiten

1998 | 2nd ed. 1993
Aspen Publishers Inc.,U.S. (Verlag)
978-0-8342-1307-4 (ISBN)

Inhalt

The Flavor Industry. Flavor Analysis. Flavor Chemistry. Off-Flavors in Foods. Process Flavors. Biotechnology for the Production of Flavoring Materials. Natural Flavoring Materials. Plant Materials Used in Flavorings. Principle Essential Oils Used in Flavorings. Organic Chemicals Used in Flavoring and Fragrances. Flavor Manufacturing. Flavor Encapsulation. Flavoring Materials Contributing to Taste. Flavoring Ingredients Classified as GRAS by the Flavor Extract Manufacturers Association. Flavor Patents. The Flavorist. Quality Control in the Flavor Industry. Adulteration. Statistical Methods. Food Colorants. Sensory Analysis. The Safety of Flavorings. Labeling Regulation. International Flavor Legislation.

Produkt-Details

• Erscheint lt. Verlag: 30.11.1998
• Zusatzinfo: XVI, 928 p.
• Verlagsort: Philadelphia
• Sprache: englisch
• Maße: 178 x 254 mm
• Themenwelt: Naturwissenschaften ► Chemie ► Technische Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8342-1307-9 / 0834213079
• ISBN-13: 978-0-8342-1307-4 / 9780834213074
• Zustand: Neuware