Modifying flavour in food:
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Cambridge
Woodhead
c2007
|
| Series: | Woodhead Publishing in food science, technology, and nutrition
|
| Subjects: | |
| Online Access: | Volltext |
| Item Description: | Includes bibliographical references and index Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious foodExamines different technologies that improve flavourTechniques for flavour modification are highlighted |
| Physical Description: | 1 Online-Ressource (xii, 283 p.) |
| ISBN: | 9781845693367 1845693361 1845690745 9781845690748 9781420043891 1420043897 |
Staff View
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| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| spelling | Modifying flavour in food edited by Andrew Taylor and Joanne Hort Cambridge Woodhead c2007 1 Online-Ressource (xii, 283 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious foodExamines different technologies that improve flavourTechniques for flavour modification are highlighted TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Flavoring essences Geschmacksstoff (DE-588)4020569-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Geschmacksstoff (DE-588)4020569-1 s 2\p DE-604 Taylor, A. J. Sonstige oth Hort, J. Sonstige oth http://www.sciencedirect.com/science/book/9781845690748 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Modifying flavour in food TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Flavoring essences Geschmacksstoff (DE-588)4020569-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4020569-1 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Modifying flavour in food |
| title_auth | Modifying flavour in food |
| title_exact_search | Modifying flavour in food |
| title_full | Modifying flavour in food edited by Andrew Taylor and Joanne Hort |
| title_fullStr | Modifying flavour in food edited by Andrew Taylor and Joanne Hort |
| title_full_unstemmed | Modifying flavour in food edited by Andrew Taylor and Joanne Hort |
| title_short | Modifying flavour in food |
| title_sort | modifying flavour in food |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Flavoring essences Geschmacksstoff (DE-588)4020569-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Flavor Flavoring essences Geschmacksstoff Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781845690748 |
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