Flavour Development, Analysis and Perception in Food and Beverages / Woodhead Publishing Series in Food Science, Technology and Nutrition Bd.273 (ePub)
(Sprache: Englisch)
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and...
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Produktinformationen zu „Flavour Development, Analysis and Perception in Food and Beverages / Woodhead Publishing Series in Food Science, Technology and Nutrition Bd.273 (ePub)“
Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.
- Covers the analysis and characterisation of aromas and taste compounds
- Examines how aromas can be created and predicted
- Reviews how different flavours are perceived
Autoren-Porträt
Jane K. Parker, The Flavour Centre, University of Reading, UKStephen Elmore, The Flavour Centre, University of Reading, UK
Lisa Methven, The Flavour Centre, University of Reading, UK
Bibliographische Angaben
- 2014, 448 Seiten, Englisch
- Herausgegeben: J K Parker, Stephen Elmore, Lisa Methven
- Verlag: Elsevier Science & Techn.
- ISBN-10: 1782421114
- ISBN-13: 9781782421115
- Erscheinungsdatum: 21.11.2014
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Grösse: 8.78 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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Pressezitat
"...discusses flavour generation, flavour analysis and sensory perception of food flavour and applications of these techniques in the food industry to create new and improve existing products." --IFIS
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