9789362245083 - Food Flavours di Lalit Mohan, Bina Rani Raaz K. Mahesh. . . (7 risultati)

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Paperback. Condizione: new. Paperback. Flavour sits at the boundary of chemistry and human perception. From the first bite, a complex surge of tastes, aromas, textures, and memories defines whether we find a meal satisfying, comforting, or adventurous. The way sodium ions stimulate specific receptor channels, the moment airborne esters drift to the olfactory epithelium, the way fat distributes aromatic compounds across the palate-these micro events decide product success and shape cultural identity. Researchers have revealed that flavour cannot be reduced to taste receptors alone; sight, sound, and mouthfeel all contribute, triggering cognitive associations that frame every dining moment. Food Flavours responds to this multidisciplinary challenge by providing a structured, practitioner friendly guide that bridges basic perception mechanisms with processing technology, ingredient sourcing, product evaluation, and emerging trends. The book is arranged in eight progressive chapters that move from how flavour is sensed, through where it originates, to how it can be developed, safeguarded, assessed, and personalized for tomorrow's consumer. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Buch. Condizione: Neu. Food Flavours | Bina Rani Raaz K. Mahesh. . . Lalit Mohan | Buch | Englisch | 2026 | DISCOVERY PUBLISHING HOUSE | EAN 9789362245083 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Flavour sits at the boundary of chemistry and human perception. From the first bite, a complex surge of tastes, aromas, textures, and memories defines whether we find a meal satisfying, comforting, or adventurous. The way sodium ions stimulate specific receptor channels, the moment airborne esters drift to the olfactory epithelium, the way fat distributes aromatic compounds across the palate-these micro events decide product success and shape cultural identity. Researchers have revealed that flavour cannot be reduced to taste receptors alone; sight, sound, and mouthfeel all contribute, triggering cognitive associations that frame every dining moment.Food Flavours responds to this multidisciplinary challenge by providing a structured, practitioner friendly guide that bridges basic perception mechanisms with processing technology, ingredient sourcing, product evaluation, and emerging trends. The book is arranged in eight progressive chapters that move from how flavour is sensed, through where it originates, to how it can be developed, safeguarded, assessed, and personalized for tomorrow's consumer.