FLAVOR CHEMISTRY and TECHNOLOGY
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-c...
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| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
Taylor & Francis
2006
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| Edition: | SECOND EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 008 | 220602t2006 FLU ag# ##001 #deng#D | ||
| 020 | # | # | |a 9781566769334 |q hardcover |
| 020 | # | # | |a 1566769337 |q hardcover |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP372.5 |b .H43 2006 |
| 100 | 1 | # | |a Reineccius, Gary |e author |
| 245 | 1 | 0 | |a FLAVOR CHEMISTRY and TECHNOLOGY |c GARY REINECCIUS |
| 250 | # | # | |a SECOND EDITION |
| 264 | # | 1 | |a Boca Raton, FL |b Taylor & Francis |c 2006 |
| 264 | # | 4 | |c ©2006 |
| 300 | # | # | |a 489 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a Rev. ed. of: Flavor chemistry and technology / by Henry B. Heath and Gary Reineccius. c1986 |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. |
| 650 | # | 0 | |a Flavoring essences |
| 650 | # | 0 | |a Flavor |
| 700 | 1 | # | |a Heath, Henry B. |e author |t Flavor chemistry and technology |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=330581 |
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Flavor chemistry and technology