02690nam 2200637 a 450 991045521420332120200520144314.01-84755-086-X(CKB)1000000000791481(EBL)1185528(SSID)ssj0000379354(PQKBManifestationID)11260016(PQKBTitleCode)TC0000379354(PQKBWorkID)10365531(PQKB)10367209(MiAaPQ)EBC1185528(PPN)198470568(Au-PeEL)EBL1185528(CaPaEBR)ebr10621152(OCoLC)465691488(EXLCZ)99100000000079148120121119d1997 uy 0engur|n|---|||||txtccrFood flavours[electronic resource] biology and chemistry /Carolyn Fisher and Thomas R. ScottCambridge Royal Society of Chemistry19971 online resource (178 p.)RSC paperbacksDescription based upon print version of record.0-85404-538-4 Includes bibliographical references and index.BK9780854045389-FX001; BK9780854045389-FP001; BK9780854045389-FP005; BK9780854045389-FP007; BK9780854045389-FP009; BK9780854045389-00001; BK9780854045389-00015; BK9780854045389-00056; BK9780854045389-00099; BK9780854045389-00125; BK9780854045389-00147; BK9780854045389-00151; BK9780854045389-00158How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences.The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descrRSC PaperbacksFlavorFoodAnalysisFoodCompositionFoodBiotechnologyElectronic books.Flavor.FoodAnalysis.FoodComposition.FoodBiotechnology.664Fisher Carolyn964354Scott Thomas R964355MiAaPQMiAaPQMiAaPQBOOK9910455214203321Food flavours2187469UNINA