This text offers a comprehensive discussion of how given aroma compound classes (oxygen, nitrogen, and sulfur) are initially formed and subsequently analyzed in foods. The sensory significance of these classes of aroma compounds is discussed in the context of forming the desirable and undesirable character of a food product.
Rezensionen / Stimmen
This book offers a complete and in-depth view of the classical and modern methodologies use to determine volatile sulphur, nitrogen, oxygen, and halogen derivatives in food and beverages. * Chemistry & Industry * ... this book provides an excellent comprehensive view of heteroatomic aroma compounds. It can be considered as a reference book for food scientists. In flavour and food industries as well as in cosmetics and fragrances. * Chemistry & Industry *
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
149 line illus & 9 halftones
Maße
Höhe: 236 mm
Breite: 157 mm
Dicke: 23 mm
Gewicht
ISBN-13
978-0-8412-3777-3 (9780841237773)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Herausgeber*in
both in the Department of Food, Science and Nutritionboth in the Department of Food, Science and Nutrition, University of Minnesota
