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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
Hardcover:
9781420043891 | 1 edition (CRC Pr I Llc, June 20, 2007), cover price $289.95 | About this edition: 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.
9781845690748 | Woodhead Pub Ltd, June 8, 2007, cover price $260.00 | About this edition: Ingredients and technologies which improve the flavour of food have always played a major role in food formulation.
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
Hardcover:
9781574445688 | 2 edition (CRC Pr I Llc, September 15, 2006), cover price $275.00 | About this edition: 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.
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
Hardcover:
9780849334375 | CRC Pr I Llc, April 15, 2006, cover price $279.95
9781855739604 | Woodhead Pub Ltd, March 8, 2006, cover price $280.00 | About this edition: The first part of the book reviews the way flavour is detected and measured.
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
Hardcover:
9781566769334 | CRC Pr I Llc, July 15, 2005, cover price $220.00 | About this edition: 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.
9780870555176 | Van Nostrand Reinhold, July 1, 1986, cover price $127.95 | About this edition: This book combines the essentials of both flavor chemistry and flavor technology.
Product Description: Paul Gayler gathers together 25 of his favorite individual flavorsâthose magical ingredients that transform, and make a dish unique. He places them in a variety of contextsâbe it desserts, breads,soup or curries. The results are sometimes unexpected, but always achievable and delicious...read more
Hardcover:
9781904920144 | Kyle Cathie Ltd, March 1, 2005, cover price $29.95 | About this edition: Paul Gayler gathers together 25 of his favorite individual flavorsâthose magical ingredients that transform, and make a dish unique.
Hardcover:
9781932633016 | Allured Pub Corp, January 1, 2004, cover price $135.00
Hardcover:
9780834213074 | 2 edition (Aspen Pub, June 1, 1999), cover price $349.00
9780442003760 | Van Nostrand Reinhold, January 1, 1994, cover price $99.00 | also contains The Mindfulness Cookbook: Recipes to Help You to Cook and Eat With Full Awareness
Cassette/Spoken Word:
9780070680531, titled "Are You Communicating" | McGraw-Hill/Tdm Audio, August 1, 1989, cover price $9.95 | also contains Are You Communicating | About this edition: 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: 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
Hardcover:
9780306461248 | Plenum Pub Corp, May 1, 1999, cover price $269.00 | About this edition: Ethnic and international foods have gradually been integrated into the daily diet in North America.
Hardcover:
9780834213517 | Reissue edition (Aspen Pub, May 1, 1999), cover price $269.00 | About this edition: Addresses the importance of flavor and its influence on food acceptability.
9780751401806 | Blackie Academic & Professional, August 1, 1994, cover price $158.50 | About this edition: There has been increasing interest in recent years in the concept and production of natural foods.
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)
Hardcover:
9780751404845 | 2 sub edition (Blackie Academic & Professional, May 1, 1998), cover price $299.00 | About this edition: The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.
Hardcover:
9780931710506 | Allured Pub Corp, December 1, 1996, cover price $59.00
Paperback:
9780312164539 | Palgrave Macmillan, October 1, 1996, cover price $20.95 | also contains The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages
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
Hardcover:
9780751402636 | 2 edition (Blackie Academic & Professional, December 1, 1995), cover price $269.00 | About this edition: Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste.
Hardcover:
9780444885586 | Elsevier Science Ltd, May 1, 1992, cover price $333.50
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
Hardcover:
9780824783907 | CRC Pr I Llc, May 1, 1991, cover price $419.00 | About this edition: Collects the information available in the literature on volatile compounds in foods and beverages.
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
Hardcover:
9780444873620 | Elsevier Science Ltd, July 1, 1990, cover price $72.95 | About this edition: This is the third volume in the series Food Flavours and deals with the flavour of fruit.
Paperback:
9780134774497 | 4 sub edition (Prentice Hall, January 1, 1987), cover price $55.00 | also contains Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond
Hardcover:
9780444425997 | Elsevier Science Ltd, December 1, 1986, cover price $208.75
Hardcover:
9780444418579 | Elsevier Science Ltd, December 1, 1981, cover price $232.50 | About this edition: 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.
Hardcover:
9780824765682 | Marcel Dekker Inc, November 1, 1981, cover price $69.75
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