Multisensory Flavor Perception, Betina Piqueras-Fiszman

Автор: Charles Spence,Betina Piqueras-Fiszman
Название: The Perfect Meal: The Multisensory Science of Food and Dining
ISBN: 1118490827 ISBN-13(EAN): 9781118490822
Издательство: Wiley
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Цена: 4744.00 р.
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Описание: The authors of The Perfect Meal examine all of the elements that contribute to the diner`s experience of a meal (primarily at a restaurant) and investigate how each of the diner`s senses contributes to their overall multisensory experience.

Автор: Victor Preedy
Название: Essential Oils in Food Preservation, Flavor and Safety
ISBN: 0124166415 ISBN-13(EAN): 9780124166417
Издательство: Elsevier Science
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Цена: 39582.00 р.
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Описание: . Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. . This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.

Автор: Gary Reineccius
Название: Flavor Chemistry & Technology
ISBN: 1566769337 ISBN-13(EAN): 9781566769334
Издательство: Taylor&Francis
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Цена: 33686.00 р.
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Описание: Covers flavor and the information age food/flavor interactions. This book also covers flavoring materials and flavor potentiators; changes to food flavors during processing; off-flavors in foods; performance of flavors during processing and storage; and, applications of flavorings in processing.