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Food Flavour Technology
Seiten
2002
Sheffield Academic Press (Verlag)
978-1-84127-224-5 (ISBN)
Sheffield Academic Press (Verlag)
978-1-84127-224-5 (ISBN)
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This is a review of contemporary flavour technology, covering flavour sources, creation/formulation, generation/production, delivery, analysis and legislation. A generic, science-based approach is adopted, rather than a commodity-based or "recipe-type" approach.
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.
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.
Creating and formulating flavours; The basic chemistry and process conditions underpinning reaction flavour production; Biotechnological flavour generation; Plant-derived natural sources of flavours; Flavour encapsulation using polymer-based delivery systems; Delivery of flavours from food matrices; Modelling flavour release; Instrumental methods of analysis; Sensory methods of flavour analysis; Flavour legislation; References; Index.
Erscheint lt. Verlag | 1.1.2002 |
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Reihe/Serie | Sheffield Food Technology ; No. 9 |
Zusatzinfo | 50 |
Verlagsort | Oxford |
Sprache | englisch |
Maße | 156 x 234 mm |
Gewicht | 705 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-84127-224-8 / 1841272248 |
ISBN-13 | 978-1-84127-224-5 / 9781841272245 |
Zustand | Neuware |
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