Taylor's Library

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Modifying flavour in food / edited by Andrew Taylor and Joanne Hort.

Contributor(s): Taylor, A. J. (Andrew John), 1951- | Hort, Joanne.
Series: Woodhead Publishing in food science, technology and nutrition. Publisher: Cambridge : Woodhead, 2007Description: xii, 283 p. : ill. ; 25 cm.ISBN: 9781420043891 (hbk. : CRC Press); 9781845690748 (hbk. : Woodhead Publishing).Subject(s): Flavoring essences | FlavorDDC classification: 664.5
Partial contents:
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.
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 MOD (Browse shelf) 1 Available SCAFS,30003,03,GR 5000033475

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.