Flavour Science: Recent Advances and Trends (Volume 43) (Developments in Food Science, Volume 43) - Hardcover

 
9780444527424: Flavour Science: Recent Advances and Trends (Volume 43) (Developments in Food Science, Volume 43)
Hardcover
ISBN 10: 0444527427 ISBN 13: 9780444527424
Publisher: Elsevier Science, 2006

Synopsis

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

"synopsis" may belong to another edition of this title.

Publisher
Elsevier Science
Publication date
2006
Language
English
ISBN 10 
0444527427
ISBN 13 
9780444527424
Binding
Hardcover
Number of pages
662
Editor
Bredie Wender L.P., Petersen Mikael Agerlin