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Flavor chemistry and technology / Gary Reineccius

By: Contributor(s): Publication details: Boca Raton, Fla. : Taylor & Francis, c2006.Edition: 2nd edDescription: 489 p. : ill. ; 24 cmISBN:
  • 1566769337 (hbk.)
Subject(s): DDC classification:
  • 664.5 REI
Contents:
Part 1 : Flavor Chemistry. - 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. - Part II : Flavor Technology. - 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. - References. - Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 1, BayNo 4

 664.5 REI (Browse shelf(Opens below)) 1 Available SBSxx,36000,03,GR 5000064570

Rev. ed. of: Flavor chemistry and technology / by Henry B. Heath and Gary Reineccius. c1986.

Part 1 : Flavor Chemistry. - 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. - Part II : Flavor Technology. - 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. - References. - Index.