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Flavor Chemistry: Industrial and Academic Research - ACS Symposium Series 756 (Hardback)
  • Flavor Chemistry: Industrial and Academic Research - ACS Symposium Series 756 (Hardback)
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Flavor Chemistry: Industrial and Academic Research - ACS Symposium Series 756 (Hardback)

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£152.50
Hardback 192 Pages / Published: 25/05/2000
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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.

Publisher: American Chemical Society
ISBN: 9780841236400
Number of pages: 192
Weight: 384 g
Dimensions: 236 x 156 x 15 mm


MEDIA REVIEWS
"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a
benchmark for the future of flavor chemistry and the exciting times ahead." --Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1


"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a
benchmark for the future of flavor chemistry and the exciting times ahead." --Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1

"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a benchmark for the future of flavor chemistry and the exciting times ahead." --Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1


"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a benchmark for the future of flavor chemistry and the exciting times ahead." --Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1




"The chapters are well written, with a focus on the flavor challenges that must be addressed to provide foods with high flavor quality and high consumer acceptibility. Food scientists interested in flavor chemistry and analysis will find valuable information throughout the book. The book has set a benchmark for the future of flavor chemistry and the exciting times ahead." --Terri D. Boylston, Food Technology, January 2001, Vol 55, No 1


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