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Registro Completo |
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Biblioteca(s): |
Ebooks. |
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Data corrente: |
15/08/2008 |
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Data da última atualização: |
16/06/2011 |
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Autoria: |
BREDIE, W. L. P.; PETERSEN, M. A. |
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Afiliação: |
Wender L. P. Bredie; Mikael Agerlin Petersen. |
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Título: |
Flavour science recent advances and trends |
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Edição: |
1st ed. |
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Ano de publicação: |
2006 |
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Fonte/Imprenta: |
Boston : Elsevier, 2006. |
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Páginas: |
xxiii, 637 p. |
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Descrição Física: |
ill. ;25 cm. |
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Série: |
Developments in food science ;43 |
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ISBN: |
9780444527424 |
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Idioma: |
Inglês |
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Conteúdo: |
Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships -- Ch. 2: Genomics and Biotechnology -- Ch. 3: Flavours Generated by Enzymes and Biological Systems -- Ch. 4: Key Aroma and Taste Components -- Ch. 5: Flavour Changes in Food Production and Storage -- Ch. 6: Flavrous Generated by Thermal Processes -- Ch. 7: Retention and Release -- Ch. 8: Sensory-Instrumental Relationships -- Ch. 9: Advanced Intrumental Analysis -- Workshops: -- Gastronomy: The Ultimate Flavour Science -- Methods For Artificial Perception: Can Machine Replace Man? -- Challenges for Data Analysis in Flavour Sciences.The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail. |
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Categoria do assunto: |
-- |
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URL: |
https://www.sciencedirect.com/science/publication?issn=01674501&volume=43
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Marc: |
LEADER 01899nam a2200169 a 4500
001 1711023
005 2011-06-16
008 2006 bl uuuu u0uu1 u #d
020 $a9780444527424
100 1 $aBREDIE, W. L. P.
245 $aFlavour science recent advances and trends$h[electronic resource]
250 $a1st ed.
260 $aBoston : Elsevier$c2006
300 $axxiii, 637 p. $cill. ;25 cm.
490 $aDevelopments in food science ;43
520 $aCh. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships -- Ch. 2: Genomics and Biotechnology -- Ch. 3: Flavours Generated by Enzymes and Biological Systems -- Ch. 4: Key Aroma and Taste Components -- Ch. 5: Flavour Changes in Food Production and Storage -- Ch. 6: Flavrous Generated by Thermal Processes -- Ch. 7: Retention and Release -- Ch. 8: Sensory-Instrumental Relationships -- Ch. 9: Advanced Intrumental Analysis -- Workshops: -- Gastronomy: The Ultimate Flavour Science -- Methods For Artificial Perception: Can Machine Replace Man? -- Challenges for Data Analysis in Flavour Sciences.The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide. * Efficiently summarises the current front line research within food flavor * Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail.
700 1 $aPETERSEN, M. A.
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