Flavour Science
Proceedings from XIII Weurman Flavour Research Symposium
- 1st Edition - July 29, 2013
- Imprint: Academic Press
- Editors: Vicente Ferreira, Ricardo Lopez
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 3 9 8 5 4 9 - 1
- eBook ISBN:9 7 8 - 0 - 1 2 - 4 0 1 7 2 4 - 5
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs ca… Read more
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Request a sales quoteFlavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.
The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.
This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.
- Focuses on the rapidly changing field of flavor science
- Includes the latest information on the physiology, chemistry and measurement of flavor
- Presents practical information on the flavor industry and emerging trends
Food chemists, food scientists, food product developers, food and agricultural producers, enzyme producers, gene technologists, quality control specialists, sensory scientists, biologists and nutritionists
Part 1: Effects, Meaning and Role of Flavour on Nature
Part 2: Physiology of Flavour Perception
Part 3: Optimization of Taste
Part 4: Practical and Industrial Aspects
Part 5: BioFlavour and Flavour Modeling
Part 6: BioFlavour and Flavour Interactions
Part 7: Sulfur Precursor Systems
Part 8: Maillard Systems
Part 9: Oxygen and Wine Flavour
Part 10: Structure - Activity
Part 11: Wine Flavor
Part 12: Flavor Systems
Part 13: Temporal Aspects of Flavor Perception
Part 14: Dynamic Aspects of Flavor Perception
Part 15: Instrumental Aspects and Tools of the Trade
- Edition: 1
- Published: July 29, 2013
- Imprint: Academic Press
- No. of pages: 742
- Language: English
- Hardback ISBN: 9780123985491
- eBook ISBN: 9780124017245
VF
Vicente Ferreira
Affiliations and expertise
University of Zaragoza, Zaragoza, SpainRL
Ricardo Lopez
Affiliations and expertise
University of Zaragoza, Zaragoza, SpainRead Flavour Science on ScienceDirect