Product Description: Food Flavours is a multi-volume work which will provide an accurate picture of the status of knowledge and research in this complex, wide-ranging field. Part A gives a general introduction to the subject of food flavours.

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: This is the third volume in the series Food Flavours and deals with the flavour of fruit. The authors provide detailed critical evaluation of tables listing identified volatile constituents contributing to the flavour of fruit. Additional aspects of flavour composition and qualities of various fruits is also discussed...read more

Product Description: Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a specific product or product group. Only compounds that are major constituents and/or contribute significantly to the flavor of the relevan...read more

Product Description: Addresses the importance of flavor and its influence on food acceptability. Essential reference source for food scientists and technologists and other researchers in food and flavor chemistry in academia and industry.

Product Description: Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source...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: 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

With discussions of listening, body language (in presentations, meetings, interviews), writing, speaking and developing day-to-day rapport, this book aims to show the reader how to inform, instruct, persuade, and inspire the people you work with.

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: Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis...read more

Product Description: Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavour such as white biotechnology, the development of yeast flavor enhancers and the formulation of flavorsome low fat food...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.

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: 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