778768
9780841215702
Flavor Chemistry Trends and Developments
by Teranishi, Roy, Buttery, Ron G., Shahidi, Fereidoon
About this item
- Condition: Acceptable
- Provider: Read A Book Contact
- Provider Rating: 81%
- Ships From: Multiple Locations
- Shipping: Standard
- Comments: IMP: Acceptable- Do not include ACCESS CODE, CD-ROM or companion materials even if stated in item title. It may contain highlighting/markings throughout, and the covers and corners may show shelf wear. Corners, pages may be dent. All text is legible. 27
Product details
- ISBN-13: 9780841215702
- ISBN: 0841215707
- Publisher: American Chemical Society
AUTHOR
SUMMARY
Details the contributions of different aroma compounds to the overall flavor characteristics of different foods. Describes experimental methodology, correlation of sensory properties with chemical structure, and mechanisms of formation of characteristic flavors. Eighteen chapters explore the mechanisms by which enzymes and heat cause the formation of flavor compounds; instrumentation, sensory and structure-flavor activity; recommendations for the harvesting and storage of fruits, vegetables, meats, etc.; and the needs of R&D and academic research.Teranishi, Roy is the author of 'Flavor Chemistry Trends and Developments' with ISBN 9780841215702 and ISBN 0841215707.
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