Flavour science : recent developments

著者

書誌事項

Flavour science : recent developments

edited by A. J. Taylor, D. S. Mottram

(Special publication / Royal Society of Chemistry, v. 197)

Royal Society of Chemistry, c1996

大学図書館所蔵 件 / 11

この図書・雑誌をさがす

注記

Includes index

内容説明・目次

内容説明

Flavour science is a multidisciplinary subject encompassing biochemical, chemical and physical aspects of food science, the organic chemistry of natural products as well as the physiology and psychology of sensory perception. Over the past 25 years, the science has developed from a systematic study of organic compounds found in the volatiles of food into a science which aims to provide an understanding for all aspects of flavour from its generation in the food to its perception during eating. Flavour Science reflects these developments by presenting the latest research in the subject from international contributors. It is divided into seven subject areas reflecting the major divisions of flavour science, namely: Flavour of Biological Origin, Biotechnological Production of Flavour, Chirality and Flavour, Thermally Generated Flavour, Novel Methods of Flavour Analysis, Sensory Methods in Flavour, and the currently "hot" topics of Flavour Binding and Flavour Release. This book is unique and international in its coverage, providing a broad overview of an important yet often diverse area. It will have wide appeal to professionals, graduates, postgraduates and researchers in all areas of food science.

目次

  • Flavour of Biological Origin
  • Biotechnological Production of Flavour
  • Chirality and Flavour
  • Thermally Generated Flavour
  • Novel Methods of Flavour Analysis
  • Sensory Methods in Flavour
  • Flavour Binding and Flavour Release Workshops.

「Nielsen BookData」 より

関連文献: 1件中  1-1を表示

詳細情報

  • NII書誌ID(NCID)
    BA29644188
  • ISBN
    • 0854047026
  • 出版国コード
    uk
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Cambridge
  • ページ数/冊数
    xiii, 476 p.
  • 大きさ
    24 cm
  • 件名
  • 親書誌ID
ページトップへ