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Flavour science : recent advances and trends /
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 Symp...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier,
2006.
|
| Edición: | 1st ed. |
| Colección: | Developments in food science ;
43. |
| Temas: | |
| Acceso en línea: | Texto completo Texto completo |
MARC
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| 245 | 0 | 0 | |a Flavour science : |b recent advances and trends / |c edited by Wender L.P. Bredie, Mikael Agerlin Petersen. |
| 246 | 3 | |a Flavor science | |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier, |c 2006. | ||
| 300 | |a 1 online resource (xxiii, 637 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Developments in food science ; |v 43 | |
| 520 | |a 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. | ||
| 505 | 0 | |a 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. | |
| 504 | |a Includes bibliographical references and indexes. | ||
| 588 | 0 | |a Print version record. | |
| 650 | 0 | |a Flavor |v Congresses. | |
| 650 | 0 | |a Flavoring essences |v Congresses. | |
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
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| 650 | 7 | |a Flavor |2 fast |0 (OCoLC)fst00927108 | |
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| 700 | 1 | |a Bredie, Wender L. P. | |
| 700 | 1 | |a Petersen, Mikael Agerlin. | |
| 776 | 0 | 8 | |i Print version: |t Flavour science. |b 1st ed. |d Amsterdam ; Boston : Elsevier, 2006 |z 0444527427 |z 9780444527424 |w (DLC) 2006044581 |w (OCoLC)64742764 |
| 830 | 0 | |a Developments in food science ; |v 43. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780444527424 |z Texto completo |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/bookseries/01674501/43 |z Texto completo |