Flavor chemistry and technology.

Format:

Book

Author/Creator:

Reineccius, Gary.

Contributor:

Heath, Henry B.

Language:

English

Subjects (All):

Flavor.

Flavoring essences.

Flavoring Agents.

Medical Subjects:

Flavoring Agents.

Physical Description:

489 pages : illustrations ; 24 cm

Edition:

2nd ed. / Gary Reineccius.

Place of Publication:

Boca Raton : Taylor & Francis, ©2006.

Summary:

"One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings."--Jacket.

Contents:

Ch. 1. An overview of flavor perception

Ch. 2. Flavor and the information age

Ch. 3. Flavor analysis

Ch. 4. Flavor formation in fruits and vegetables

Ch. 5. Changes in food flavor due to processing

Ch. 6. Flavor release from foods

Ch. 7. Off-flavors and taints in foods

Ch. 8. Flavoring materials

Ch. 9. Flavoring materials made by processing

Ch. 10. Artificial flavoring materials

Ch. 11. Flavor potentiators

Ch. 12. Flavorists and flavor creation

Ch. 13. Flavor production

Ch. 14. Flavor applications

Ch. 15. Flavor legislation and religious dietary rules

Ch. 16. Quality control.

Notes:

Revised edition of: Flavor chemistry and technology / by Henry B. Heath and Gary Reineccius. c1986.

Includes bibliographical references and index.

Related Work:

Heath, Henry B. Flavor chemistry and technology.

ISBN:

1566769337

9781566769334

OCLC:

57692776

Publisher Number:

90102005319