Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, ...
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Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.
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Add this copy of Food Flavour Technology to cart. $182.33, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2010 by John Wiley and Sons Ltd.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Food Flavour Technology 2e to cart. $182.75, like new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2010 by Wiley-Blackwell.
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Fine. Sewn binding. Paper over boards. 378 p. Contains: Unspecified, Tables, black & white, Figures. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Food Flavour Technology 2e to cart. $184.60, new condition, Sold by GreatBookPricesUK5 rated 4.0 out of 5 stars, ships from Castle Donington, DERBYSHIRE, UNITED KINGDOM, published 2010 by Wiley-Blackwell.
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New. Sewn binding. Paper over boards. 378 p. Contains: Unspecified, Tables, black & white, Figures. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Food Flavour Technology to cart. $256.82, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2010 by Wiley-Blackwell.
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New. Fully revised second edition of this successful and highly-regarded reference Edited by one of the world's leading flavor technologists, Professor Andrew Taylor Includes brand new chapters on screening techniques, application of on line mass spectrometry and brain imaging A dedicated chapter reviews current US and EU legislation. Editor(s): Taylor, Andrew J.; Linforth, Robert. Num Pages: 376 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 252 x 182 x 25. Weight in Grams: 968. 2010. 2nd Edition. Hardcover.....We ship daily from our Bookshop.
Add this copy of Food Flavour Technology 2e to cart. $235.72, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2010 by Wiley-Blackwell.
Add this copy of Food Flavour Technology to cart. $193.72, new condition, Sold by Paperbackshop International rated 2.0 out of 5 stars, ships from Fairford, GLOS, UNITED KINGDOM, published 2010 by John Wiley and Sons Ltd.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of Food Flavour Technology 2e to cart. $202.20, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2010 by Wiley-Blackwell.
