| Titre : | Food flavour technology |
| Auteurs : | ANDREW J. Taylor |
| Type de document : | Livre |
| Editeur : | Sheffield/BOCA RATON : Sheffield Academic Press/CRC PRESS, 2002/2002 |
| ISBN/ISSN/EAN : | 978-1-84127-224-5 |
| Format : | 1 vol. (302 p.) / couv. en coul., graphiques, schémas, tableaux / 24 cm |
| Note générale : | Bibliographies |
| Langues: | Anglais |
| Concepts : |
SAVEUR
TECHNOLOGIE ALIMENTAIRE GOUT |
| Index. décimale : | 664 |
| Résumé : | Creating and Formulating Flavours. The Basic Chemistry and Process Conditions Underpinning Reaction Flavour Production. Biotechnological Flavour Generation. Plant-Derived Natural Sources of Flavours. Flavour Encapsulation using Polymer-Based Delivery Systems. Delivery of Flavours from Food Matrices. Modelling Flavour Release. Instrumental Methods of Analysis. Sensory Methods of Flavour Analysis. Flavour Legislation. |
Exemplaires (1)
| Cote | Support | Section | Disponibilité |
|---|---|---|---|
| 664 TAY | Livre | AA - Alimentation, santé et agroindustries | Disponible |
