Results for A. M. Spanier

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A. M. Spanier has written 6 work(s)

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Quality of Fresh and Processed Foods

Product Description: Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state...read more

By Terry Braggins (editor), Chi-Tang Ho (editor) and Fereidoon Shahidi (editor)

See complete details on each edition (2 editions listed)

Hardcover:

9780306480713 | Plenum Pub Corp, January 1, 2004, cover price $279.00 | About this edition: Quality is a composite term encompassing many characteristics of foods.

Paperback:

9781461347903 | Reprint edition (Springer Verlag, November 13, 2012), cover price $189.00 | About this edition: Quality is a composite term encompassing many characteristics of foods.

Food Flavor And Chemistry: Explorations Into The 21st Century

Product Description: The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products. Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and flavor science with a broad spectrum of food products from both plants and animals...read more

By George Charalambous, International Flavor Conference 2004 Sam and A. M. Spanier

See complete details on each edition (1 edition listed)

Hardcover:

9780854046539 | Royal Society of Chemistry, November 16, 2005, cover price $192.00 | About this edition: The rapidly evolving field of food flavor chemistry holds an important role in a wide variety of food and beverage products.

Food Flavors and Chemistry: Advances of the New Millennium

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By E. Tratras Contis (editor), C. T. Ho (editor), C. Mussinan (editor), T. H. Parliament (editor), F. Shahidi (editor) and A. M. Spanier (editor)

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Hardcover:

9780854048755 | Royal Society of Chemistry, February 1, 2002, cover price $144.00

Chemistry of Novel Foods

By American Chemical Society. Division of Agricultural and Food Chemistry (corporate author) and A. M. Spanier (editor)

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Hardcover:

9780931710575 | Allured Pub Corp, December 1, 1997, cover price $68.00

Contribution of Low and Nonvolatile Materials to the Flavor of Foods

By Chi-Tang Ho (editor), Wilhelm Pickenhagen (editor), A. M. Spanier (editor) and Pickenhagen Wilhelm

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Hardcover:

9780931710506 | Allured Pub Corp, December 1, 1996, cover price $59.00

Food Flavor and Safety: Molecular Analysis and Design

Product Description: Covers the most recent advances in molecular biochemistry as related to the improvement of food quality. Addresses broad range of topics, including flavor, nutrition, and safety. Specific issues include flavor perception and compounds affecting flavor; quality analysis and research applications towards the production of quality foods; and food microbiology and safety issues...read more

By H. Okai (editor), A. M. Spanier (editor) and M. Tamura (editor)

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Hardcover:

9780841226654 | Amer Chemical Society, April 20, 1998, cover price $44.50 | About this edition: Covers the most recent advances in molecular biochemistry as related to the improvement of food quality.

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