Flavour Science
Recent Developments
Published on 1. January 1997
Book
Hardback
476 pages
978-1-85573-779-2 (ISBN)
Description
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas reflecting the major divisions of flavour science.
More details
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
Weight
870 gr
ISBN-13
978-1-85573-779-2 (9781855737792)
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 Classification
Other editions
Additional editions
E-Book
01/1997
Woodhead Publishing Ltd
€230.00
Available for download
Persons
Andrew J. Taylor is an established academic at the School of Biosciences, University of Nottingham. Andrew J. Taylor belongs to the internationally renowned Flavour Research Group and is widely respected for his research on food flavour, perception and its relation with flavour composition and food structure.
Content
Flavour of biological origin; Biotechnological production of flavour; Chirality and flavour; Thermally generated flavour; Novel methods of flavour analysis; Sensory methods of flavour; Flavour binding and flavour release; Workshops.