This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current
topics in flavour chemistry and will be a welcome contribution to this fascinating science.
Reihe
Sprache
Verlagsort
Zielgruppe
Illustrationen
Maße
Höhe: 236 mm
Breite: 156 mm
Dicke: 15 mm
Gewicht
ISBN-13
978-0-8412-3640-0 (9780841236400)
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Schweitzer Klassifikation
Autor*in
Principal, Science By Design
ProfessorProfessor, Rutgers University
A: OVERVIEW OF FLAVOR CHEMISTRY ; 1. Trends in Industrial Flavor Research ; 2. Latest Developments in Academic Research ; B. FLAVOR FORMATION ; 3. Lipids in Flavor Formation ; 4. Dairy Flavors ; 5. Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach ; 6. Enzymatic Flavor Formation ; C. FLAVOR CHALLENGES ; 7. Flavor Package Interactions ; 8. Citrus Flavor Stability ; D. FLAVOR ANALYSIS ; 9. GCO Methods ; 10. Aroma Extract Dilution ; 11. Aroma Release
