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Rovira, Dolf De - Dictionary of Flavors, ebook

Dictionary of Flavors

Rovira, Dolf De


The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor

Tepper, Beverly - Flavor, Satiety and Food Intake, ebook

Flavor, Satiety and Food Intake

Tepper, Beverly


At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the

Choi, Nak-Eon - How Flavor Works: The Science of Taste and Aroma, ebook

How Flavor Works: The Science of Taste and Aroma

Choi, Nak-Eon


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

Chen, Feng - Handbook of Fruit and Vegetable Flavors, ebook

Handbook of Fruit and Vegetable Flavors

Chen, Feng

From 332,85€

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables,

Dudai, Nativ - Biotechnology in Flavor Production, ebook

Biotechnology in Flavor Production

Dudai, Nativ


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

Attokaran, Mathew - Natural Food Flavors and Colorants, ebook

Natural Food Flavors and Colorants

Attokaran, Mathew


Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts,

Roberts, Deborah D. - Flavor Perception, ebook

Flavor Perception

Roberts, Deborah D.


Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures

Taylor, Andrew J. - Food Flavour Technology, ebook

Food Flavour Technology

Taylor, Andrew J.


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…

Rovira, Dolf De - Dictionary of Flavors, ebook

Dictionary of Flavors

Rovira, Dolf De


Dictionary of Flavors provides information on flavors, flavor chemistry and natural products, as well as a perspective on the related fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology,