
Flavour Science
Proceedings from XIII Weurman Flavour Research Symposium
Description
Key Features
- Focuses on the rapidly changing field of flavor science
- Includes the latest information on the physiology, chemistry and measurement of flavor
- Presents practical information on the flavor industry and emerging trends
Readership
Food chemists, food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
Table of Contents
Part 1: Effects, Meaning and Role of Flavour on Nature
Part 2: Physiology of Flavour Perception
Part 3: Optimization of Taste
Part 4: Practical and Industrial Aspects
Part 5: BioFlavour and Flavour Modeling
Part 6: BioFlavour and Flavour Interactions
Part 7: Sulfur Precursor Systems
Part 8: Maillard Systems
Part 9: Oxygen and Wine Flavour
Part 10: Structure - Activity
Part 11: Wine Flavor
Part 12: Flavor Systems
Part 13: Temporal Aspects of Flavor Perception
Part 14: Dynamic Aspects of Flavor Perception
Part 15: Instrumental Aspects and Tools of the Trade
Product details
- No. of pages: 742
- Language: English
- Copyright: © Academic Press 2013
- Published: July 29, 2013
- Imprint: Academic Press
- Hardcover ISBN: 9780123985491
- eBook ISBN: 9780124017245