Flavour Science
Recent Advances and Trends
1st Edition
Published on 10. May 2006
662 pages
978-0-08-046221-9 (ISBN)
Description
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
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05/2006
Elsevier
€155.50
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Content
Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity RelationshipsCh. 2: Genomics and BiotechnologyCh. 3: Flavours Generated by Enzymes and Biological SystemsCh. 4: Key Aroma and Taste ComponentsCh. 5: Flavour Changes in Food Production and StorageCh. 6: Flavrous Generated by Thermal ProcessesCh. 7: Retention and ReleaseCh. 8: Sensory-Instrumental RelationshipsCh. 9: Advanced Intrumental AnalysisWorkshops: Gastronomy: The Ultimate Flavour ScienceMethods For Artificial Perception: Can Machine Replace Man?Challenges for Data Analysis in Flavour Sciences
