Food Flavors: Chemical, Sensory and Technological Properties - Chemical & Functional Properties of Food Components - - Libros - Taylor & Francis Ltd - 9781138034976 - 12 de octubre de 2016
En caso de que portada y título no coincidan, el título será el correcto

Food Flavors: Chemical, Sensory and Technological Properties - Chemical & Functional Properties of Food Components 1.º edición

Precio
$ 140,49
sin IVA

Pedido desde almacén remoto

Entrega prevista 29 de jul. - 17 de ago.

Nuestros clientes opinan:

Política de devolución de 14 días conforme a la legislación europea de protección de los consumidores
Mejor valorado en Trustpilot
Añadir a tu lista de deseos de iMusic

Aún no valorado

Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and provides a starting point for further study in focused areas.

Topics discussed include:

The nature of food odorants and tastants and the way they are perceived by the human olfactory system Basic anatomy and physiology of sensory systems involved in flavor sensation, olfactory pathways, and interactions between olfactory and gustatory stimuli The fundamentals of flavor compounds formation based on their main precursors (lipids, amino acids, and carbohydrates) Technological issues related to flavor compounds Physicochemical characteristics of aroma compounds and the main factors that influence aroma binding and release in foods Safety and regulatory aspects of flavorings used in foods Flavors of essential oils and spices, cheeses, red meat, wine, and bread and bakery products Food taints and off-flavors Analytical approaches to characterize food flavors

The book also explores the latest technology in artificial olfaction systems with a chapter on the main physical and chemical features of these sensors. Bringing together the combined experience of a host of international experts, the book provides insight into the fundamentals of food flavors and explores the latest advances in flavor analysis.

?

504 pages, 121 black & white illustrations, 48 black & white tables

Medios de comunicación Libros     Paperback Book   (Libro con tapa blanda y lomo encolado)
Publicado 12 de octubre de 2016
ISBN13 9781138034976
Editores Taylor & Francis Ltd
Páginas 504
Dimensiones 150 × 220 × 10 mm   ·   453 g
Lengua Inglés  
Editor Jelen, Henryk (Poznan University of Life Sciences, Poland)

Más del mismo editor