Del 43 - Developments in Food Science
Flavour Science
Recent Advances and Trends
Inbunden, Engelska, 2006
Av Wender L.P. Bredie, Mikael Agerlin Petersen, Denmark) Bredie, Wender L.P. (The Royal Veterinary and Agricultural University, Department of Food Science, Denmark) Petersen, Mikael Agerlin (The Royal Veterinary and Agricultural University, Department of Food Science, Wender L. P. Bredie
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Fri frakt för medlemmar vid köp för minst 249 kr.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
* 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
Produktinformation
- Utgivningsdatum2006-05-10
- Mått165 x 240 x undefined mm
- Vikt1 300 g
- FormatInbunden
- SpråkEngelska
- SerieDevelopments in Food Science
- Antal sidor662
- FörlagElsevier Science
- ISBN9780444527424