TY  - BOOK
AU  - Taylor,A.J.
AU  - Hort,Joanne
TI  - Modifying flavour in food
SN  - 9781420043891 (hbk. : CRC Press)
U1  - 664.5 
PY  - 2007///
CY  - Cambridge
PB  - Woodhead
KW  - Flavoring essences
KW  - Flavor
N1  - 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
ER  -