Modifying flavour in food /
edited by Andrew Taylor and Joanne Hort.
- Cambridge : Woodhead, 2007.
- xii, 283 p. : ill. ; 25 cm.
- Woodhead Publishing in food science, technology and nutrition .
Includes bibliographical references and index.
1. Modifying flavour an introduction - 2. Flavouring substances from chemistry and carriers to legislation - 3. Extraction of flavouring from natural sources - 4. From fermentation to white biotechnology how microbial catalysts generate flavours - 5. New developments in yeast extracts for use as flavour enhancers - 6. Chiral chemistry and food flavourings - 7. Formulating low-fat the challenge of retaining flavour quality - 8. New pungen and cooling compounds for use in foods - 9. Controlled release of flavour in food products - 10. Developments in sweetners - 11. Enhancing umami taste in foods - 12. Bitter blockers in foods and pharmaceuticals - 13. Masking agents for use in foods 14. Selecting the right flavourings for a food product - Index.
9781420043891 (hbk. : CRC Press) 9781845690748 (hbk. : Woodhead Publishing)
Flavoring essences.
Flavor.
664.5 / MOD
Includes bibliographical references and index.
1. Modifying flavour an introduction - 2. Flavouring substances from chemistry and carriers to legislation - 3. Extraction of flavouring from natural sources - 4. From fermentation to white biotechnology how microbial catalysts generate flavours - 5. New developments in yeast extracts for use as flavour enhancers - 6. Chiral chemistry and food flavourings - 7. Formulating low-fat the challenge of retaining flavour quality - 8. New pungen and cooling compounds for use in foods - 9. Controlled release of flavour in food products - 10. Developments in sweetners - 11. Enhancing umami taste in foods - 12. Bitter blockers in foods and pharmaceuticals - 13. Masking agents for use in foods 14. Selecting the right flavourings for a food product - Index.
9781420043891 (hbk. : CRC Press) 9781845690748 (hbk. : Woodhead Publishing)
Flavoring essences.
Flavor.
664.5 / MOD