Food Flavors, 

Название: Flavors for nutraceutical and functional foods
ISBN: 1138064173 ISBN-13(EAN): 9781138064171
Издательство: Taylor&Francis
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Цена: 26796.00 р.
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Описание: This book describes the extraction techniques used for manufacturing flavors from natural raw materials.

Автор: Ho, C.T., Spanier A.H.
Название: Food Flavors and Chemistry : Advances of the New Millennium
ISBN: 0854048758 ISBN-13(EAN): 9780854048755
Издательство: Royal Society of Chemistry
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Цена: 18997.00 р.
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Описание: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Автор: A. Paterson; John R. Piggott
Название: Understanding Natural Flavors
ISBN: 0834213516 ISBN-13(EAN): 9780834213517
Издательство: Springer
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Цена: 23508.00 р.
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Автор: Gary Reineccius
Название: Sourcebook of Flavors
ISBN: 0834213079 ISBN-13(EAN): 9780834213074
Издательство: Springer
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Цена: 32142.00 р.
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Автор: Amrita Tigga, Vijay D. Kele and Amrita Tigga
Название: Food Flavors: Generation, Analysis and Process Influence
ISBN: 1774690322 ISBN-13(EAN): 9781774690321
Издательство: Mare Nostrum (Eurospan)
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Цена: 25502.00 р.
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Описание: This book focuses on the effect of processing and components of the food and its flavor. The topic discussed include: Introduction to food flavors; Natural Food Flavors; Analysis of Food Flavors; Aroma of fruits and vegetables; Aroma of Meat Products; Autoxidation and flavors; Flavors in Nutraceutical foods; Process influence; Nanotechnology for Food Flavors; Advances in Food Flavor Technology and Problems with Food Flavors. The first part of the book reviews the flavors of food, it explains the flavors that are the sensory impressions we experience when consuming foods and beverages formed by the chemical sensations of taste and smell. The first two chapters discuss food flavor and natural flavors of the food, Chapter three reviews the different methods and techniques to analyze the flavors of food, it reviews the way flavor is detected and measure. Chapter four provides detailed information about the aroma of both fruits and vegetables. The next Chapter is about meat it explains the aroma of meat products. Chapter six discusses autoxidation i.e. spontaneous oxidation of a compound in air and the flavours of food. Seventh Chapter is explains nutraceutical foods and provides information regarding the flavors in them. Chapter eight discusses the influence of process on the food flavour. The next Chapter explains the Nanotechnology for Food Flavors. Second last Chapter is all about the advances in Food Flavor Technology and the Final Chapter discusses the different Problems with Food Flavours. Information provided in this book will be useful to technologists, scientists, and chemists working in flavour chemistry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.

Автор: Russell L. Rouseff; Keith R. Cadwallader
Название: Headspace Analysis of Foods and Flavors
ISBN: 1461354609 ISBN-13(EAN): 9781461354604
Издательство: Springer
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Цена: 16769.00 р.
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Описание: Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years.

Автор: J. R. Piggott; A. Paterson
Название: Understanding Natural Flavors
ISBN: 1461358957 ISBN-13(EAN): 9781461358954
Издательство: Springer
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Цена: 6986.00 р.
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Описание: There has been increasing interest in recent years in the concept and production of natural foods. As marketing claims become more strident it is necessary to gain a better understanding of natural food flavours in order to safeguard food quality and for prevention of fraud.

Автор: De Rovira
Название: Dictionary of Flavors
ISBN: 1118856414 ISBN-13(EAN): 9781118856413
Издательство: Wiley
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Цена: 25970.00 р.
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Описание: The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms.