Dictionary of Flavors

Inbunden, Engelska, 2017

Av Dolf De Rovira Sr., Dolf de Rovira, Dolf De Rovira

2 889 kr

Beställningsvara. Skickas inom 7-10 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

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.

Produktinformation

Utgivningsdatum2017-04-21
Mått221 x 282 x 36 mm
Vikt1 928 g
FormatInbunden
SpråkEngelska
Antal sidor632
Upplaga3
FörlagJohn Wiley and Sons Ltd
ISBN9781118856413

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

About the AuthorDolf De Rovira 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.