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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 |
Tabla de Contenidos:
- 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.