Flavoromics (ePub)
An Integrated Approach to Flavor and Sensory Assessment
(Sprache: Englisch)
This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.
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This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.
Autoren-Porträt
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books.Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.
Bibliographische Angaben
- 2023, 366 Seiten, Englisch
- Herausgegeben: Leo Nollet, Matteo Bordiga
- Verlag: Taylor & Francis
- ISBN-10: 1003816053
- ISBN-13: 9781003816058
- Erscheinungsdatum: 18.12.2023
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 4.88 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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