search for books and compare prices
Flavor Chemistry And Technology
Price
Store
Arrives
Preparing
Shipping
Jump quickly to results on these stores:
The price is the lowest for any condition, which may be new or used; other conditions may also be available.
Jump down to see edition details for: Hardcover
Bibliographic Detail
Publisher
CRC Pr I Llc
Publication date
July 15, 2005
Pages
489
Binding
Hardcover
Book category
Adult Non-Fiction
ISBN-13
9781566769334
ISBN-10
1566769337
Dimensions
1.10 by 6.50 by 9.25 in.
Weight
1 lbs.
Original list price
$220.00
Other format details
sci/tech
Amazon.com says people who bought this book also bought:
Food Analysis | Sensory Evaluation Techniques | Dictionary of Flavors | Food Microbiology | Source Book of Flavors | Methods for Developing New Food Products | Fennema's Food Chemistry | Fenaroli's Handbook of Flavor Ingredients
Food Analysis | Sensory Evaluation Techniques | Dictionary of Flavors | Food Microbiology | Source Book of Flavors | Methods for Developing New Food Products | Fennema's Food Chemistry | Fenaroli's Handbook of Flavor Ingredients
Summaries and Reviews
Amazon.com description: Product Description: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:
Flavor and the Information Age
Food/Flavor interactions
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Editions
Hardcover
The price comparison is for this edition
from CRC Pr I Llc (July 15, 2005)
9781566769334 | details & prices | 489 pages | 6.50 × 9.25 × 1.10 in. | 1.95 lbs | List price $220.00
About: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years.
About: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years.
With Henry B. Heath |
from Van Nostrand Reinhold (July 1, 1986)
9780870555176 | details & prices | 6.50 × 9.50 × 1.00 in. | 1.70 lbs | List price $127.95
About: This book combines the essentials of both flavor chemistry and flavor technology.
About: This book combines the essentials of both flavor chemistry and flavor technology.
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.