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9780080531823 - Food Flavors - Book

Food Flavors (?)

Delivery from: GermanyBook is in english languageNew bookeBook, e-Book, digital bookproduct for digital download
ISBN:

9780080531823 (?) or 0080531822

, in english, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, New, ebook, digital download
€ 478.89(without obligation)
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Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
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Seller order number: 15167836
Platform order number Ebook.de (EB): 563607310
Category: eBooks > Sachthemen Ratgeber > Technik
Keywords: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Data from 06/09/2016 10:31h
ISBN (alternative notations): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Book

Food Flavors: Generation, Analysis and Process Influence (?)

Delivery from: NetherlandsBook is in english languageNew book
ISBN:

9780080531823 (?) or 0080531822

, in english, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, New
€ 411.44 ($ 505.95)¹(free shipping, without obligation)
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Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
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Details at Elsevier.com »
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Seller order number: EST_GLB_BS-SKU-9780080531823_SDRM
Platform order number Elsevier.com: ev-EST_GLB_BS-SKU-9780080531823_SDRM
Data from 03/13/2018 12:06h
ISBN (alternative notations): 0-08-053182-2, 978-0-08-053182-3

9780080531823

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