Description
CRC Press Flavor Chemistry And Technology 2Nd Edn by Reineccius Gary
A Much-Anticipated Revision Of A Benchmark Resource, Written By A Renowned Author, Professor And Researcher In Food Flavours, Flavour Chemistry And Technology, Second Edition Provides The Latest Information And Newest Research Developments That Have Taken Place In The Field Over The Past 20 Years. New Or Expanded Coverage Includes: Flavour And The Information Age Food/Flavour Interactions Flavouring Materials And Flavour Potentiates Changes To Food Flavours During Processing Off-Flavours In Foods Performance Of Flavours During Processing And Storage Applications Of Flavourings In Processing One Of The Many Highlights Of The New Edition Is The Chapter On Food/Flavour Interactions And Flavour Release In The Mouth. Addressing One Of The Hottest Topics In Flavour Today, The Chapter Presents Current Knowledge On Critical Issues Such As Why Low-Calorie Foods Do Not Taste As Good As Their Full-Calorie Counterparts. The Greatest Changes In The Book Have Been Made To The Chapter On Food Applications. The Author Supplies A Compelling Explanation Of How Flavours Interact With Basic Food Components And How These Perform During Processing And Storage. The Chapter On Flavour Production Has Been Updated To Include The Latest Information On The Controlled Release Of Flavourings. Actively Involved In Flavour Research For 35 Years, Author Gary Reineccius Is An Award-Winning Flavour Chemist. Drawing On His Years Of Academic And Practical Experience, He Focuses On The Technology Of Flavours And Applications In Processing To Provide A Complete Overview Of The Field.