Aroma Active Compounds in Foods: Chemistry and Sensory Properties (ACS Symposium Series) - Hardcover

 
9780841236943: Aroma Active Compounds in Foods: Chemistry and Sensory Properties (ACS Symposium Series)
Hardcover
ISBN 10: 0841236941 ISBN 13: 9780841236943
Verlag: American Chemical Society, 2001

Inhaltsangabe

This book examines the analytical and sensory characterization of important flavour constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

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Críticas

The entire volume is brilliantly conceived and expertly produced; it will be very useful in teaching and research institutions and an excellent investment. It should find a broad spectrum of readers in academia and food industry. Chemical engineers and food technologists will very much welcome the results presented in the book that reflect the latest status of flavor research. Anyone interested in fully understanding how food flavors are constituted and work, will want to obtain a personal copy of this book. (Current Engineering Practice)

A wealth of up-to-date information. It will be a valuable resource to all those studying food flavours. (Chemistry & Industry)

Reseña del editor

This book examines the analytical and sensory characterization of important flavour constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
American Chemical Society
Erscheinungsdatum
2001
Sprache
Englisch
ISBN 10 
0841236941
ISBN 13 
9780841236943
Einband
Tapa dura
Anzahl der Seiten
289
Herausgeber
Takeoka Gary, Engel Karl-Heinz, Guntert Matthias
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar