| Title |
Food flavor and chemistry : explorations into the 21st century / edited by A.M. Spanier [and others]. |
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| Imprint |
Cambridge : Royal Society of Chemistry, ©2005. |
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| Description |
xi, 510 pages : illustrations ; 24 cm. |
| Content |
text txt |
| Media |
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| Carrier |
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| Series |
Special publication (Royal Society of Chemistry (Great Britain)) ; no. 300.
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| Note |
"The proceedings of the 11th International Flavor Conference: Recent Advances in Food Flavor Chemistry, 3rd George Charalambous Memorial Symposium held on 29 June to 2 July 2004 in Samos, Greece"--Title page verso. |
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"The third George Charalambous Memorial Symposium was the 11th International Flavor Conference held July 1-4, 2004 on the Samos Island, Greece"--Preface. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Overview -- Dairy and wine flavors -- Composition -- Formation of flavors -- Analysis -- Antioxidants and health -- Quality -- Subject index. |
| Summary |
"Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals. The biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scientific research are presented as well as research that will lead to enhanced food quality." "Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing flavor chemistry, food product research and development as well as those in the quality control area."--BOOK JACKET. |
| Subject(s) |
Flavor -- Congresses.
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Food -- Analysis -- Congresses.
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Food additives -- Congresses.
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| Alternate Author |
Charalambous, George, 1922-1994.
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Spanier, A. M. (Arthur M.), 1948-
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