Articles liés à Recent Advances in Flavor Science

Recent Advances in Flavor Science - Couverture rigide

 
9781682861837: Recent Advances in Flavor Science
Couverture rigide
ISBN 10 : 168286183X ISBN 13 : 9781682861837
Editeur : Syrawood Publishing House, 2016

Synopsis

Flavor perception is a sensory procedure and its understanding has enabled scientists to gain insights into multisensory processes. This book consists of material provided by top researchers from the field of food sciences and neurological sciences. This book is a compilation of chapters that discuss the most vital concepts and emerging trends in the field of flavor development, such as effect of flavor on satisfaction, psychology behind food preferences, role of flavor in health and nutrition, role of senses in perception of flavor, mechanisms of taste, flavor and aroma, etc. This book aims to equip students and experts with the advanced topics and upcoming concepts in this area. It is highly recommended for students pursuing food science.

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

Éditeur
Syrawood Publishing House
Date d'édition
2016
Langue
anglais
ISBN 10 
168286183X
ISBN 13 
9781682861837
Reliure
Relié
Nombre de pages
222
Éditeur
Jordan Lisa
Coordonnées du fabricant
non disponible
Personne responsable
GPSR Kontakt
gpsr@libri.de

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