Flavor Technology: Physical Chemistry, Modification, and Process - Couverture rigide

 
9780841233263: Flavor Technology: Physical Chemistry, Modification, and Process
Couverture rigide
ISBN 10 : 0841233268 ISBN 13 : 9780841233263
Editeur : American Chemical Society, 1995

Synopsis

This work synthesizes the aspects of aroma research in the following topics areas: reaction kinetics, modelling, physical phenomena associated with flavour emulsion and encapsulation, as well as the effects of processing and storage of flavours. The book also: explores the kinetics of flavour generation and deterioration, and addresses the kinetics of flavour binding and release; discusses the physical chemistry of flavour encapsulation; focuses on the physical properties and stability of flavour emulsion, microemulsion and encapsulation; and examines the physical characteristics of flavour compounds during food processing. The book is designed for use by flavourists, food scientists, food technologists and flavour chemists.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
American Chemical Society
Date d'édition
1995
Langue
anglais
ISBN 10 
0841233268
ISBN 13 
9780841233263
Reliure
Relié
Nombre de pages
280
Éditeur
Ho C.T-., Etc., Tan C-T, Tong C-H.
Coordonnées du fabricant
non disponible
Personne responsable
Ufficio Anagrafiche Messaggerie
ufficio.anagrafiche@meli.it

Via Verdi, 8
Assago Milano
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Italie