Off-Flavors in Foods and Beverages e-bog
619,55 DKK
(inkl. moms 774,44 DKK)
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics.Twenty six speci...
E-bog
619,55 DKK
Forlag
Elsevier Science
Udgivet
22 oktober 2013
Genrer
Food and beverage technology
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781483291024
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics.Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies.This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.