Food aroma evolution: during food processing, cooking and aging
"Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food process...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton
CRC Press
2019
|
| Edition: | 1st edition |
| Series: | Food analysis & properties
|
| Subjects: | |
| Online Access: | TUM03 TUM01 Volltext |
| Summary: | "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"-- |
| Physical Description: | 1 online resource (726 Seiten) |
| ISBN: | 0429441835 0429807228 0429807236 0429807244 9780429441837 9780429807220 9780429807237 9780429807244 |
| DOI: | 10.4324/9780429441837 |
Staff View
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| index_date | 2024-07-03T16:10:04Z |
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| institution | BVB |
| isbn | 0429441835 0429807228 0429807236 0429807244 9780429441837 9780429807220 9780429807237 9780429807244 |
| language | English |
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| publishDate | 2019 |
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| series2 | Food analysis & properties |
| spelling | Food aroma evolution during food processing, cooking and aging edited by Matteo Bordiga, Leo M.L. Nollet 1st edition Boca Raton CRC Press 2019 1 online resource (726 Seiten) txt rdacontent c rdamedia cr rdacarrier Food analysis & properties "Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging"-- TECHNOLOGY / Food Science / bisacsh Food Biotechnology Food Odor Food Sensory evaluation Flavor Bordiga, Matteo edt Nollet, Leo M. L. 1948- (DE-588)136074588 edt Erscheint auch als Druck-Ausgabe 9781138338241 https://doi.org/10.4324/9780429441837 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food aroma evolution during food processing, cooking and aging TECHNOLOGY / Food Science / bisacsh Food Biotechnology Food Odor Food Sensory evaluation Flavor |
| title | Food aroma evolution during food processing, cooking and aging |
| title_auth | Food aroma evolution during food processing, cooking and aging |
| title_exact_search | Food aroma evolution during food processing, cooking and aging |
| title_exact_search_txtP | Food aroma evolution during food processing, cooking and aging |
| title_full | Food aroma evolution during food processing, cooking and aging edited by Matteo Bordiga, Leo M.L. Nollet |
| title_fullStr | Food aroma evolution during food processing, cooking and aging edited by Matteo Bordiga, Leo M.L. Nollet |
| title_full_unstemmed | Food aroma evolution during food processing, cooking and aging edited by Matteo Bordiga, Leo M.L. Nollet |
| title_short | Food aroma evolution |
| title_sort | food aroma evolution during food processing cooking and aging |
| title_sub | during food processing, cooking and aging |
| topic | TECHNOLOGY / Food Science / bisacsh Food Biotechnology Food Odor Food Sensory evaluation Flavor |
| topic_facet | TECHNOLOGY / Food Science / bisacsh Food Biotechnology Food Odor Food Sensory evaluation Flavor |
| url | https://doi.org/10.4324/9780429441837 |
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