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Item Details
Title: FOOD FLAVORS AND CHEMISTRY
ADVANCES OF THE NEW MILLENNIUM
By: Arthur M. Spanier (Editor), Fereidoon Shahidi (Editor)
Format: Electronic book text

List price: £99.96


We believe that this item is permanently unavailable, and so we cannot source it.

ISBN 10: 1847550851
ISBN 13: 9781847550859
Publisher: ROYAL SOCIETY OF CHEMISTRY
Pub. date: 29 October, 2001
Series: Special Publication v. 274
Pages: 666
Description: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Synopsis: Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Publication: UK
Imprint: Royal Society of Chemistry
Returns: Non-returnable
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BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
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BIOPROCESSES AND BIOTECHNOLOGY FOR FUNCTIONAL FOODS AND NUTRACEUTICALS
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CEREALS AND PULSES
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CHEMICALS VIA HIGHER PLANT BIOENGINEERING (HB)
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FLAVOR AND LIPID CHEMISTRY OF SEAFOODS (HB)
FLAVOR CHEMISTRY OF ETHNIC FOODS (HB)
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FLAVOR OF MEAT AND MEAT PRODUCTS (HB)
FLAVOR OF MEAT AND MEAT PRODUCTS (PB)
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FOOD FLAVOR AND CHEMISTRY (HB)
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HANDBOOK OF ANTIOXIDANTS FOR FOOD PRESERVATION (HB)
HANDBOOK OF FUNCTIONAL BEVERAGES AND HUMAN HEALTH
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HANDBOOK OF SEAFOOD QUALITY, SAFETY AND HEALTH APPLICATIONS
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