Flavor Chemistry of Ethnic Foods, Fereidoon Shahidi; Chi-Tang Ho

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.

Автор: Birdi, K. S. (KSB Consultant, Holte, Denmark)
Название: Surface and Colloid Сhemistry.
ISBN: 142009503X ISBN-13(EAN): 9781420095036
Издательство: Taylor&Francis
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Цена: от 12830.00 р.
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Описание: Grounded in real applications, this volume provides an introduction to the fundamentals and applications of surface and colloid chemistry. Presenting an overview of liquid surfaces, it also describes the liquid - solid interface phenomena, colloid chemistry systems, emulsion science aspects, and more complex issues.

Автор: H. Heath; Gary Reineccius
Название: Flavor Chemistry and Technology
ISBN: 940119761X ISBN-13(EAN): 9789401197618
Издательство: Springer
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Цена: 13060.00 р.
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Описание: This book combines the essentials of both flavor chemistry and flavor technology. Since money was readily available for flavor research great strides were made in understanding the biosynthetic pathways of flavor formation and the chemical constituents that are important to flavor.

Автор: Betina Piqueras-Fiszman
Название: Multisensory Flavor Perception
ISBN: 0081003501 ISBN-13(EAN): 9780081003503
Издательство: Elsevier Science
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Цена: 30823.00 р.
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Описание:

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink.