Flavour Science
Recent Advances and Trends
- 1st Edition, Volume 43 - August 16, 2006
- Latest edition
- Editors: Wender L.P. Bredie, Mikael Agerlin Petersen
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 4 - 5 5 8 9 3 - 0
- Hardback ISBN:9 7 8 - 0 - 4 4 4 - 5 2 7 4 2 - 4
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 4 6 2 2 1 - 9
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… Read more
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
* 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
Food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
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
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
- Edition: 1
- Latest edition
- Volume: 43
- Published: August 16, 2006
- Language: English
WB
Wender L.P. Bredie
Affiliations and expertise
The Royal Veterinary and Agricultural University, Department of Food Science, DenmarkMP
Mikael Agerlin Petersen
Affiliations and expertise
The Royal Veterinary and Agricultural University, Department of Food Science, DenmarkRead Flavour Science on ScienceDirect