Flavour Science
Recent Advances and Trends
- 1 Edición, Volumen 43 - 10 de mayo de 2006
- Última edición
- Editores: Wender L.P. Bredie, Mikael Agerlin Petersen
- Idioma: Inglés
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… Leer más
Descripción
Descripción
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.
Puntos claves
Puntos claves
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
De interès para
De interès para
Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
Índice
Índice
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
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
Detalles del producto
Detalles del producto
- Edición: 1
- Última edición
- Volumen: 43
- Publicado: 10 de mayo de 2006
- Idioma: Inglés
Sobre los editores
Sobre los editores
WB
Wender L.P. Bredie
Afiliaciones y experiencia
The Royal Veterinary and Agricultural University, Department of Food Science, DenmarkMP
Mikael Agerlin Petersen
Afiliaciones y experiencia
The Royal Veterinary and Agricultural University, Department of Food Science, DenmarkVer libro en ScienceDirect
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