Flavor chemistry : industrial and academic research

Sara J. Risch, editor, Chi-Tang Ho, editor

This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavour chemistry and will be a welcome contribution to this fascinating science.

「Nielsen BookData」より

[目次]

  • A: Overview of Flavor Chemistry
  • 1: C. Manley: Trends in Industrial Flavor Research
  • 2: G. Reineccius: Latest Developments in Academic Research
  • B. Flavor Formation
  • 3: F. Shahidi: Lipids in Flavor Formation
  • 4: T. Parliment, R. McGorrin: Dairy Flavors
  • 5: W. Schwab: Biosynthesis of Plant Flavors: Analysis and Biotechnological Approach
  • 6: T. Konar: Enzymatic Flavor Formation
  • C. Flavor Challenges
  • 7: S. Risch: Flavor Package Interactions
  • 8: R. Rouseff: Citrus Flavor Stability
  • D. Flavor Analysis
  • 9: T. Acree: GCO Methods
  • 10: P. Schieberle: Aroma Extract Dilution
  • 11: A. Taylor: Aroma Release.

「Nielsen BookData」より

この本の情報

書名 Flavor chemistry : industrial and academic research
著作者等 American Chemical Society. Division of Agricultural and Food Chemistry
Ho, Chi-Tang
Institute of Food Technologists
Risch, Sara J.
シリーズ名 ACS symposium series
出版元 American Chemical Society
刊行年月 c2000
ページ数 x, 180 p.
大きさ 24 cm
ISBN 0841236402
NCID BA47146375
※クリックでCiNii Booksを表示
言語 英語
出版国 アメリカ合衆国
この本を: 
このエントリーをはてなブックマークに追加

このページを印刷

外部サイトで検索

この本と繋がる本を検索

ウィキペディアから連想