Articles liés à Food Flavour Technology

Food Flavour Technology - Couverture rigide

Taylor, Andrew J.

 
9781841272245: Food Flavour Technology
Couverture rigide
ISBN 10 : 1841272248 ISBN 13 : 9781841272245
Editeur : Sheffield Academic Press, 2002

Synopsis

A review of the state of the art of flavour technology, covering sources of flavour, flavour creation / formulation, flavour generation / production, flavour delivery, flavour analysis and flavour legislation. A generic, science-based approach is adopted, rather than a commodity-based or "recipe-type" approach. Authors consider the origins of food flavour through extraction of natural products, thermal flavour generation or biotechnological production using enzymes or isolated organisms. The ways in which these raw materials are formulated into ingredients that can be incorporated into foods are discussed. Chapters are included on instrumental and sensory methods of analysis and there is a review of European and USA legislative frameworks.

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

Quatrième de couverture

A review of the state of the art of flavour technology, covering sources of flavour, flavour creation / formulation, flavour generation / production, flavour delivery, flavour analysis and flavour legislation. A generic, science–based approach is adopted, rather than a commodity–based or "recipe–type" approach. Authors consider the origins of food flavour through extraction of natural products, thermal flavour generation or biotechnological production using enzymes or isolated organisms. The ways in which these raw materials are formulated into ingredients that can be incorporated into foods are discussed. Chapters are included on instrumental and sensory methods of analysis and there is a review of European and USA legislative frameworks.

Revue de presse

"A superb book – one of the best to date – of 302 pages in 10 chapters, written by 14 absolute experts from six countries.
Chapter titles [include] Plant–derived natural sources of flavours (a reason for having the book on your desk and not on the shelf).
If you use flavourings, you need this data"
Food & Beverage Reporter

"this competitively priced gem, edited by an eminent food technologist, permits the reader a valuable insight into the complex multi–disciplined world of flavour creation"
Food Science & Technology Vol 16 Issue 3

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

Éditeur
Sheffield Academic Press
Date d'édition
2002
Langue
anglais
ISBN 10 
1841272248
ISBN 13 
9781841272245
Reliure
Relié
Numéro d'édition
1
Nombre de pages
316
Coordonnées du fabricant
non disponible
Personne responsable
non disponible