Food Flavors and Chemistry : Advances of the New Millennium
By: Spanier, Arthur M
.
Contributor(s): Shahidi, Fereidoon | Parliment, Thomas H | Mussinan, Cynthia | Ho, Chi-Tang | Contis, Ellene Tratras.
Material type: 
BookSeries: Publisher: UK: Royal Society of Chemistry; 2001Edition: 1st ed.Description: 654 p.ISBN: 0854048758 (hardcover); 9780854048755 (hardcover).Subject(s): Food Flavors | Food--Analysis | Food Additives | Food Science and Human NutritionDDC classification: 664.07 Spanier 16031 1st 2001 Food.Science Summary: Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors 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 flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors 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 flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
|
UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Spanier 16031 1st 2001 Food.Science (Browse shelf) | Available | 16031 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664.07 Singhal 19947 1st 1997 Food.Science Handbook of Indices of Food Quality and Authenticity | 664.07 Singhal 19946 1st 1997 Food.Science Handbook of Indices of Food Quality and Authenticity | 664.07 Singhal 19945 1st 1997 Food.Science Handbook of Indices of Food Quality and Authenticity | 664.07 Spanier 16031 1st 2001 Food.Science Food Flavors and Chemistry : Advances of the New Millennium | 664.07 Watson 19942 1st 1993 Food.Science Safety of Chemicals in Food : Chemical Containments | 664.07 Winton 20813 1st 2006 Food.Science Techniques of Food Analysis | 664.07 Winton 31081 1st 2014 Food.Science Techniques of Food Analysis |
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors 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 flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors 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 flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
There are no comments for this item.