Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Flavors and Chemistry: Advances of the New Millennium

Food Flavors and Chemistry: Advances of the New Millennium

Shahidi, Fereidoon
Spanier, Arthur M.
Parliment, Thomas H.

Hardcover

Series: Special Publications, Book 274

Technology & EngineeringChemistry

ISBN10: 0854048758
ISBN13: 9780854048755
Publisher: Royal Society Of Chemistry
Published: Oct 29 2001
Pages: 666
Weight: 2.43
Height: 1.73 Width: 6.40 Depth: 9.50
Language: English

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. 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.

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