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Item Details
Title: FLAVOR CHEMISTRY
INDUSTRIAL AND ACADEMIC RESEARCH
By: Sara J. Risch, Chi-Tang Ho
Format: Hardback

List price: £132.50


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0841236402
ISBN 13: 9780841236400
Publisher: AMERICAN CHEMICAL SOCIETY
Pub. date: 20 April, 2000
Series: ACS Symposium Series 756
Pages: 192
Description: Flavour Chemistry: Industrial and Academic Research presents current research developments in the field of flavour chemistry from an academic and industrial perspective.
Synopsis: This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavour chemistry and will be a welcome contribution to this fascinating science.
Illustrations: 49 line figures
Publication: US
Imprint: American Chemical Society
Returns: Returnable
Some other items by this author:
ACHIEVING SUSTAINABLE PRODUCTION OF PIG MEAT VOLUME 1 (HB)
AFRICAN NATURAL PLANT PRODUCTS (HB)
AFRICAN NATURAL PLANT PRODUCTS VOLUME II (HB)
ASIAN FUNCTIONAL FOODS
ASIAN FUNCTIONAL FOODS (HB)
BIOACTIVE COMPOUNDS IN FOODS (HB)
CAFFEINATED BEVERAGES (HB)
CHALLENGES IN TASTE CHEMISTRY AND BIOLOGY (HB)
DIETARY SUPPLEMENTS (HB)
ENCAPSULATION AND CONTROLLED RELEASE OF FOOD INGREDIENTS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (PB)
FOOD AND PACKAGING INTERACTIONS II (HB)
FOOD FLAVOR AND CHEMISTRY (HB)
FOOD PACKAGING (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: I: FRUITS AND VEGETABLES (HB)
FOOD PHYTOCHEMICALS FOR CANCER PREVENTION: II: TEAS, SPICES, AND HERBS (HB)
FREE RADICALS IN FOODS (HB)
FUNCTIONAL FOODS OF THE EAST
FUNCTIONAL FOODS OF THE EAST (HB)
HERBS (HB)
LARGE-SCALE PARALLEL DATA MINING (PB)
LIPIDS IN FOOD FLAVORS (HB)
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS
NUTRITION, FUNCTIONAL AND SENSORY PROPERTIES OF FOODS (HB)
PHENOLICS IN FOOD AND NATURAL HEALTH PRODUCTS (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (HB)
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD (PB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (HB)
QUALITY ATTRIBUTES OF MUSCLE FOODS (PB)
QUALITY MANAGEMENT OF NUTRACEUTICALS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (HB)
QUALITY OF FRESH AND PROCESSED FOODS (PB)
RECENT ADVANCES IN FOOD AND FLAVOR CHEMISTRY (HB)
SPICES: FLAVOR CHEMISTRY AND ANTIOXIDANT PROPERTIES (HB)
TEA AND TEA PRODUCTS
TEA AND TEA PRODUCTS (HB)

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