Recounts the first sixty years of Chamberlain's life, including his childhood, education, business failures, reluctant entrance into politics, term in the Ministry of Health, and influence on British government practices

Shares tips and techniques for using eighteen basic ingredients, including chocolate, vanilla, apricot, and lemon, to create 'pyramid' flavor.

Product Description: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement...read more

Product Description: Biotechnology can deliver complex flavors both as fermentation products and single constituents. Recent developments in transgenic research have spawned numerous studies in the use of metabolic engineering of biosynthetic pathways to produce high-value secondary metabolites that can enhance the flavors of food products...read more

Designed to promote permanent weight control and a lifetime of better health, a complete guide to weight loss without counting calories or restricting food groups helps readers shed excess pounds, improve blood sugar and blood pressure, and reverse key markers of chronic disease by combining foods selected by flavor to promote satiety. Originally published as The Flavor-Point Diet. Reprint.

Product Description: The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it...read more

A book which explores how a mixture of hot, sour, spicy and sweet flavours in cooking can add depth and variety to meals with relatively little effort.

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...read more

Product Description: Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area...read more

Product Description: The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor...read more (view table of contents, read Amazon.com's description)

Product Description: Paul Gayler gathers together 25 of his favorite individual flavors―those magical ingredients that transform, and make a dish unique. He places them in a variety of contexts―be it desserts, breads,soup or curries. The results are sometimes unexpected, but always achievable and delicious...read more

The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science.Understand how flavour is detected and measuredAnalyses key research in the retention and release of flavour compoundsExamines how humans experience flavour release

Product Description: Every great dish has a center of gravity, a flavor or essence that pulls together other ingredients into a coherent and compelling whole. It’s not necessarily the main ingredient but it is fundamentally what the dish is “about”...read more

Product Description: Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost...read more