Flavor Chemistry and Technology
Seiten
2005
|
2nd edition
Crc Press Inc (Verlag)
978-1-56676-933-4 (ISBN)
Crc Press Inc (Verlag)
978-1-56676-933-4 (ISBN)
Covers flavor and the information age food/flavor interactions. This book also covers flavoring materials and flavor potentiators; changes to food flavors during processing; off-flavors in foods; performance of flavors during processing and storage; and, applications of flavorings in processing.
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:
Flavor and the Information Age
Food/Flavor interactions
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:
Flavor and the Information Age
Food/Flavor interactions
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Gary Reineccius (Author)
Flavor Chemistry. An Overview of Flavor Perception. Flavor and the Information Age. Flavor Analysis. Flavor Formation in Fruits and Vegetables. Changes in Food Flavor Due to Processing. Flavor Release from Foods. Off-Flavors and Taints in Foods. Flavor Technology. Flavoring Materials. Flavoring Materials Made by Processing. Artificial Flavoring Materials. Flavor Potentiators. Flavorists and Flavor Creation. Favor Production. Flavor Applications. Flavor Legislation and Religious Dietary Rules. Quality Control. Index.
| Erscheint lt. Verlag | 11.7.2005 |
|---|---|
| Zusatzinfo | 70 Tables, black and white; 8 Halftones, black and white; 122 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 1120 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-56676-933-7 / 1566769337 |
| ISBN-13 | 978-1-56676-933-4 / 9781566769334 |
| Zustand | Neuware |
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