Flavour science: recent advances and trends
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier
2006
|
| Ausgabe: | 1st ed |
| Schriftenreihe: | Developments in food science
43 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail Includes bibliographical references and indexes |
| Beschreibung: | 1 Online-Ressource (xxiii, 637 p.) |
| ISBN: | 9780444527424 0444527427 0080462219 9780080462219 |
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| 490 | 0 | |a Developments in food science |v 43 | |
| 500 | |a The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail | ||
| 500 | |a Includes bibliographical references and indexes | ||
| 650 | 4 | |a Weurman | |
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| 650 | 7 | |a Conference proceedings |2 fast | |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.5 |
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| dewey-sort | 3664 15 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed |
| format | Electronic eBook |
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| indexdate | 2024-07-10T01:18:09Z |
| institution | BVB |
| isbn | 9780444527424 0444527427 0080462219 9780080462219 |
| language | English |
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| series2 | Developments in food science |
| spelling | Flavour science recent advances and trends edited by Wender L.P. Bredie, Mikael Agerlin Petersen Flavor science 1st ed Amsterdam Elsevier 2006 1 Online-Ressource (xxiii, 637 p.) txt rdacontent c rdamedia cr rdacarrier Developments in food science 43 The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail Includes bibliographical references and indexes Weurman Flavour research Conference proceedings fast Flavoring Agents / Congresses Odors / Congresses TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Congresses Flavoring essences Congresses (DE-588)1071861417 Konferenzschrift gnd-content Bredie, Wender L. P. Sonstige oth Petersen, Mikael Agerlin Sonstige oth http://www.sciencedirect.com/science/book/9780444527424 Verlag Volltext |
| spellingShingle | Flavour science recent advances and trends Weurman Flavour research Conference proceedings fast Flavoring Agents / Congresses Odors / Congresses TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Congresses Flavoring essences Congresses |
| subject_GND | (DE-588)1071861417 |
| title | Flavour science recent advances and trends |
| title_alt | Flavor science |
| title_auth | Flavour science recent advances and trends |
| title_exact_search | Flavour science recent advances and trends |
| title_full | Flavour science recent advances and trends edited by Wender L.P. Bredie, Mikael Agerlin Petersen |
| title_fullStr | Flavour science recent advances and trends edited by Wender L.P. Bredie, Mikael Agerlin Petersen |
| title_full_unstemmed | Flavour science recent advances and trends edited by Wender L.P. Bredie, Mikael Agerlin Petersen |
| title_short | Flavour science |
| title_sort | flavour science recent advances and trends |
| title_sub | recent advances and trends |
| topic | Weurman Flavour research Conference proceedings fast Flavoring Agents / Congresses Odors / Congresses TECHNOLOGY & ENGINEERING / Food Science bisacsh Flavor fast Flavoring essences fast Flavor Congresses Flavoring essences Congresses |
| topic_facet | Weurman Flavour research Conference proceedings Flavoring Agents / Congresses Odors / Congresses TECHNOLOGY & ENGINEERING / Food Science Flavor Flavoring essences Flavor Congresses Flavoring essences Congresses Konferenzschrift |
| url | http://www.sciencedirect.com/science/book/9780444527424 |
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