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Grainger, Keith - Wine Production and Quality, ebook

Wine Production and Quality

Grainger, Keith


Gourmand Award for the No. 1 Best Wine Book in the World for Professionals
Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and…

Bolliet, David A. - Chemesthesis: Chemical Touch in Food and Eating, ebook

Chemesthesis: Chemical Touch in Food and Eating

Bolliet, David A.


Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct…

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


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…

Attokaran, Mathew - Natural Food Flavors and Colorants, ebook

Natural Food Flavors and Colorants

Attokaran, Mathew


In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors.
Unique coverage of natural flavors and natural…

Bon, Anne-Marie Le - Flavour: From Food to Perception, ebook

Flavour: From Food to Perception

Bon, Anne-Marie Le


This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need…

Zeb, Alam - Food Frying: Chemistry, Biochemistry, and Safety, ebook

Food Frying: Chemistry, Biochemistry, and Safety

Zeb, Alam


A wide-ranging exploration of the science and practice of food frying
Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents…

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 ingredients granted G.R.A.S. status, compounds…

Sawamura, Masayoshi - Citrus Essential Oils: Flavor and Fragrance, ebook

Citrus Essential Oils: Flavor and Fragrance

Sawamura, Masayoshi


Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.  Citrus Essential Oils: Flavor and Fragrance presents an overview