Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.
The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.
Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.
- Discusses adapting ingredients to meet consumer demand for nutritious food
- Examines different technologies that improve flavour
- Techniques for flavour modification are highlighted
Manufacturers and scientists concerned with flavor modification
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- © Woodhead Publishing 2007
- 8th June 2007
- Woodhead Publishing
- eBook ISBN:
- Hardcover ISBN:
Andrew J. Taylor is an established academic at the School of Biosciences, University of Nottingham. Andrew J. Taylor belongs to the internationally renowned Flavour Research Group and is widely respected for his research on food flavour, perception and its relation with flavour composition and food structure.
Joanne Hort is an established academic at the School of Biosciences, University of Nottingham. Joanne Hort belongs to the internationally renowned Flavour Research Group and is widely respected for her research on food flavour, perception and its relation with flavour composition and food structure.
University of Nottingham, UK