Flavour science : recent advances and trends
著者
書誌事項
Flavour science : recent advances and trends
（Developments in food science, 43）
Elsevier, 2006
1st ed
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注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
目次
Ch. 1: Biological Aspects of Flavour Perception and Structure - Activity Relationships
Ch. 2: Genomics and Biotechnology
Ch. 3: Flavours Generated by Enzymes and Biological Systems
Ch. 4: Key Aroma and Taste Components
Ch. 5: Flavour Changes in Food Production and Storage
Ch. 6: Flavrous Generated by Thermal Processes
Ch. 7: Retention and Release
Ch. 8: Sensory-Instrumental Relationships
Ch. 9: Advanced Intrumental Analysis
Workshops:
Gastronomy: The Ultimate Flavour Science
Methods For Artificial Perception: Can Machine Replace Man?
Challenges for Data Analysis in Flavour Sciences
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