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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Bredie, Wender L. P., Petersen, Mikael Agerlin
Format: Electronic eBook
Language:Inglés
Published: Amsterdam ; Boston : Elsevier, 2006.
Edition:1st ed.
Series:Developments in food science ; 43.
Subjects:
Flavor > Congresses.
Flavoring essences > Congresses.
Flavoring essences.
Odors.
Flavoring Agents
Odorants
Saveur > Congr�es.
Aromatisants > Congr�es.
Aromatisants.
Odeurs.
odors.
TECHNOLOGY & ENGINEERING > Food Science.
Odors
Flavor
Flavoring essences
Weurman
Flavour research
aromatische stoffen
flavourings
geur en smaak
flavour
smaken
tastes
reukstimulatie
olfactory stimulation
reuk
smell
voedselsamenstelling
food composition
voedselbiotechnologie
food biotechnology
gezondheid
health
voedselanalyse
food analysis
Flavours
Geur- en smaakstoffen
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Online Access:Texto completo
Texto completo
Table of Contents:
  • 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.

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