Flavour in Food - Rilegato

Rilegato

ISBN 10: 1855739607 ISBN 13: 9781855739604

Casa editrice: Woodhead Pub Ltd, 2006

Riassunto

Edited by two leading authorities in the field, with a distinguished international team of contributors, this important collection summarizes the wealth of recent research on how flavor develops in food and how it is perceived by the consumer. Divided into two parts, the book begins by reviewing ways of measuring flavor and then examines the ways it is retained and released in food. Chapters cover flavor retention in particular food matrices, flavor release during the process of eating, and the range of influences governing flavor perception by the consumer. The book guides readers through a complex subject and provides the essential foundation in both understanding and controlling food flavor.

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Informazioni sull'autore

Professor Andree Voilley is Professor at Universite de Bourgogne, France.

Patrick Etievant works at the French National Institute for Agricultural Research (INRA), France.

Dettagli dell'edizione

• Editore: Woodhead Pub Ltd
• Data di pubblicazione: 2006
• Lingua: Inglese
• ISBN 10: 1855739607
• ISBN 13: 9781855739604
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 320
• Redattore: Voilley Andree, Etievant Patrick
• Contatto del produttore: non disponibile
• Persona responsabile: LSWR Group; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; Italia