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Choi, Nak-Eon

How Flavor Works

Choi, Nak-Eon - How Flavor Works, ebook

87,30€

Ebook, ePUB with Adobe DRM
ISBN: 9781118865453
DRM Restrictions

Printing72 pages with an additional page accrued every 11 hours, capped at 72 pages
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Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.

How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Keywords: Sensory Science

Author(s)
 
Publisher
John Wiley and Sons, Inc.
Publication year
2015
Language
en
Edition
1
Page amount
240 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118865453
Printed ISBN
9781118865477

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