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Flavor chemistry and technology / Gary Reineccius

By: Reineccius, Gary.
Contributor(s): Heath, Henry B. Flavor chemistry and technology.
Publisher: Boca Raton, Fla. : Taylor & Francis, c2006Edition: 2nd ed.Description: 489 p. : ill. ; 24 cm.ISBN: 1566769337 (hbk.).Subject(s): Flavor | Flavoring essencesDDC classification: 664.5
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

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

 664.5 REI (Browse shelf) 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.