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Food Flavors and Chemistry on Hardback
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Food Flavors and Chemistry

Advances of the New Millennium
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Description

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavours, it will not be consumed. This work primarily focuses on food flavours and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavour notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavours are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavour chemistry.
Release date Australia
October 29th, 2001
Audiences
  • Professional & Vocational
  • Tertiary Education (US: College)
Contributors
  • Edited by Arthur M Spanier
  • Edited by Chi-Tang Ho
  • Edited by Cynthia Mussinan
  • Edited by Ellene Tratras Contis
  • Edited by Fereidoon Shahidi
  • Edited by Thomas H. Parliment
Illustrations
No
Pages
666
Dimensions
156x234x36
ISBN-13
9780854048755
Product ID
5277527

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