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| FLAVOUR SCIENCE, 43
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Recent Advances and Trends
To order this title, and for more information, click here
Edited By
Wender Bredie, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark
Mikael Petersen, The Royal Veterinary and Agricultural University, Department of Food Science, Denmark
Included in series
Developments in Food Science,
Description
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly
complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman
Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages
with contributions of experts from 25 countries world-wide.
Audience
Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
Contents
Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours
Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced
Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences
| Bibliographic details |
Hardbound, 662 pages, publication date: MAY-2006
ISBN-13: 978-0-444-52742-4
ISBN-10: 0-444-52742-7
Imprint: ELSEVIER
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| Price and Ordering |
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USD 190
EUR 146
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Last update: 13 Jun 2009
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