Flavour Science

Proceedings from XIII Weurman Flavour Research Symposium

Inbunden, Engelska, 2013

1 473 kr

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Beskrivning

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.

The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.

This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well.

Focuses on the rapidly changing field of flavor science
Includes the latest information on the physiology, chemistry and measurement of flavor
Presents practical information on the flavor industry and emerging trends

Produktinformation

Utgivningsdatum:2013-11-06
Mått:152 x 229 x 45 mm
Vikt:1 300 g
Format:Inbunden
Språk:Engelska
Antal sidor:742
Förlag:Elsevier Science
ISBN:9780123985491

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

"This collection of papers presented at the 13th Weurman Flavour Research Symposium will be of use to food chemists and sensory scientists. It contains the latest work in the field. Organized thematically, in seven parts, the volume presents broad coverage of the relevant science…With 124 chapters, the breadth of information presented is quite impressive, pulling together threads from many related areas from ethnology to genetics and bioinformatics." --ProtoView.com, February 2014

Innehållsförteckning

Section 1: Advances in Sensory Science/psychophysicsSection 2: Effects, Meaning And Role Of Flavor On NatureSection 3: Flavour systemsSection 4: Instrumental aspects and other tools of the tradeSection 5: Modeling sensory perceptionSection 6: Physiology of flavour perceptionSection 7: Practical and industrial aspects