Modifying Flavour in Food - Couverture rigide
Livre 55 sur 282: Woodhead Publishing Series in Food Science, Technology and Nutrition
Synopsis
Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavorsome low fat food. It goes on to cover techniques for flavor modification such as the controlled release of flavors, developments in sweeteners and masking agents for foods. The book concludes with coverage of the applications of new ingredients such as bitter blockers and masking agents.
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À propos de l?auteur
University of Nottingham, UK University of Nottingham, UK
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
