Food flavours: biology and chemistry = Food flavors
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge
Royal Society of Chemistry
1997
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| Series: | RSC paperbacks
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| Subjects: | |
| Item Description: | Print version record |
| Physical Description: | 1 online resource (ix, 165 pages) illustrations |
| ISBN: | 9781847550866 184755086X |
Staff View
MARC
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| 100 | 1 | |a Fisher, Carolyn |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food flavours |b biology and chemistry = Food flavors |c Carolyn Fisher and Thomas R. Scott |
| 246 | 1 | 3 | |a Food flavors |
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| 505 | 8 | |a How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr | |
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| 650 | 7 | |a Flavoring essences |2 fast | |
| 650 | 4 | |a Flavor |a Flavoring essences |a Chemical senses | |
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Record in the Search Index
| _version_ | 1804179160388599808 |
|---|---|
| any_adam_object | |
| author | Fisher, Carolyn |
| author_facet | Fisher, Carolyn |
| author_role | aut |
| author_sort | Fisher, Carolyn |
| author_variant | c f cf |
| building | Verbundindex |
| bvnumber | BV045342543 |
| classification_rvk | VK 8530 VN 8100 |
| collection | ZDB-4-ENC |
| contents | How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr |
| ctrlnum | (ZDB-4-ENC)ocn228104265 (OCoLC)228104265 (DE-599)BVBBV045342543 |
| dewey-full | 664.5 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.5 |
| dewey-search | 664.5 |
| dewey-sort | 3664.5 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045342543 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:27Z |
| institution | BVB |
| isbn | 9781847550866 184755086X |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030729246 |
| oclc_num | 228104265 |
| open_access_boolean | |
| physical | 1 online resource (ix, 165 pages) illustrations |
| psigel | ZDB-4-ENC |
| publishDate | 1997 |
| publishDateSearch | 1997 |
| publishDateSort | 1997 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | RSC paperbacks |
| spelling | Fisher, Carolyn Verfasser aut Food flavours biology and chemistry = Food flavors Carolyn Fisher and Thomas R. Scott Food flavors Cambridge Royal Society of Chemistry 1997 1 online resource (ix, 165 pages) illustrations txt rdacontent c rdamedia cr rdacarrier RSC paperbacks Print version record How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Chemical senses fast Flavor fast Flavoring essences fast Flavor Flavoring essences Chemical senses Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s 1\p DE-604 Scott, Thomas R. Sonstige oth Erscheint auch als Druck-Ausgabe Fisher, Carolyn Food flavours Cambridge : Royal Society of Chemistry, Information Services, 1997 0854045384 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Fisher, Carolyn Food flavours biology and chemistry = Food flavors How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Chemical senses fast Flavor fast Flavoring essences fast Flavor Flavoring essences Chemical senses Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4137070-3 |
| title | Food flavours biology and chemistry = Food flavors |
| title_alt | Food flavors |
| title_auth | Food flavours biology and chemistry = Food flavors |
| title_exact_search | Food flavours biology and chemistry = Food flavors |
| title_full | Food flavours biology and chemistry = Food flavors Carolyn Fisher and Thomas R. Scott |
| title_fullStr | Food flavours biology and chemistry = Food flavors Carolyn Fisher and Thomas R. Scott |
| title_full_unstemmed | Food flavours biology and chemistry = Food flavors Carolyn Fisher and Thomas R. Scott |
| title_short | Food flavours |
| title_sort | food flavours biology and chemistry food flavors |
| title_sub | biology and chemistry = Food flavors |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Chemistry bicssc Chemical senses fast Flavor fast Flavoring essences fast Flavor Flavoring essences Chemical senses Lebensmittel (DE-588)4034870-2 gnd Aroma (DE-588)4137070-3 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Chemistry Chemical senses Flavor Flavoring essences Flavor Flavoring essences Chemical senses Lebensmittel Aroma |
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