Process And Reaction Flavors: Recent Developments - Couverture rigide

 
9780841239050: Process And Reaction Flavors: Recent Developments
Couverture rigide
ISBN 10 : 0841239053 ISBN 13 : 9780841239050
Editeur : Oxford University Press Inc, 2005

Synopsis

Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.

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

Présentation de l'éditeur

Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.

Revue de presse

The book is a magnificent reference effort which will appeal to its targeted audience of scientists and engineers. Current Engineering Practice, Volume 48 2005.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Oxford University Press Inc
Date d'édition
2005
Langue
anglais
ISBN 10 
0841239053
ISBN 13 
9780841239050
Reliure
Relié
Nombre de pages
256
Éditeur
Weerasinghe Deepthi K., Sucan Mathias A.
Coordonnées du fabricant
non disponible
Personne responsable
non disponible