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Contenido

FFlavour creation has always been an art but there is an increasing scientific and technological basis behind the various parts of the process. This volume provides a state-of-the-art review of flavour technology, covering sources of flavour, flavour creation/formulation, flavour generation/production, flavour delivery, flavour analysis and flavour regulation. A generic, science-based approach is adopted, rather than an approach based on recipes or commodities.

   INDICE: Creating and formulating flavours; The basic chemistry and processconditions underpinning reaction flavour production; Biotechnological flavour generation; Plant-derived natural sources of flavours; Flavour encapsulation using polymer-based delivery systems; Delivery of flavours from food matrices; Modelling flavour release; Instrumental methods of analysis; Sensory methods of flavour analysis; Flavour legislation; References; Index.

Detalles del artículo

• Páginas : 316
• Editorial : SHEFFIELD ACADEMIC PRESS
• Idioma : Inglés
• Fecha de Publicación : 01/12/2002
• ISBN: 9781841272245
• Encuadernación : Cartoné
• Nº Volúmenes : 1
• País de Publicación : Reino Unido (INGLATERRA)