| Titre : | Food flavour technology |
| Auteurs : | A. Taylor, Editeur scientifique ; B. Law, Editeur scientifique |
| Type de document : | ouvrage |
| Mention d'édition : | 1. ed. |
| Editeur : | Sheffield : Sheffield Academic Press, 2002 |
| Collection : | Sheffield food technology |
| ISBN/ISSN/EAN : | 978-1-84127-224-5 |
| Format : | XIV-302 p. / ill. / 16.6 x 2.2 x 24.4 cm |
| Note générale : | USA and Canada only: ISBN 0-8493-9783-9 |
| Langues: | = Anglais |
| Mots-clés: | CREATING AND FORMULATING FLAVOURS ; BASIC CHEMISTRY AND PROCESS CONDITIONS UNDERPINNING REACTION FLAVOUR PRODUCTION ; BIOTECHNOLOGICAL FLAVOUR GENERATION ; PLANT-DERIVED NATURAL SOURCES OF FLAVOURS ; FLAVOUR ENCAPSULATION USING POLYMER-BASED DELIVERY SYSTEMS ; DELIVERY OF FLAVOURS FROM FOOD MATRICES ; MODELLING FLAVOUR RELEASE ; INSTRUMENTAL AND SENSORY METHODS OF ANALYSIS ; FLAVOUR LEGISLATION |
| Résumé : |
Flavour creation has always been an art but there is an increasing scientific and technological basis behind the various parts of the process.
This volume provides a state–of–the–art review of flavour technology, covering sources of flavour, flavour creation/formulation, flavour generation/production, flavour delivery, flavour analysis and flavour regulation. A generic, science–based approach is adopted, rather than an approach based on recipes or commodities. |
Exemplaires (1)
| Centre | Localisation | Section | Cote | Statut | Disponibilité |
|---|---|---|---|---|---|
| Bourgogne-Franche-Comté | Centre des Sciences du Goût et de l'alimentation | Ouvrages | T004 bibliothèque INRA-B3-166 | Empruntable | Disponible pour le prêt |
