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Flavour Science, Volume 43 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Wender L.P. Bredie 作者

Elsevier Science Ltd

译者

2006-8 出版日期

662 页数

160 价格

HRD

丛书系列

9780444527424 图书编码

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发表于2024-11-13

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Flavour Science, Volume 43 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

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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

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