Food flavours [[electronic resource] ] : biology and chemistry / / Carolyn Fisher and Thomas R. Scott
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| Autore: |
Fisher Carolyn
|
| Titolo: |
Food flavours [[electronic resource] ] : biology and chemistry / / Carolyn Fisher and Thomas R. Scott
|
| Pubblicazione: | Cambridge, : Royal Society of Chemistry, 1997 |
| Descrizione fisica: | 1 online resource (178 p.) |
| Disciplina: | 664 |
| Soggetto topico: | Flavor |
| Food - Analysis | |
| Food - Composition | |
| Food - Biotechnology | |
| Soggetto genere / forma: | Electronic books. |
| Altri autori: |
ScottThomas R
|
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Nota di contenuto: | BK9780854045389-FX001; BK9780854045389-FP001; BK9780854045389-FP005; BK9780854045389-FP007; BK9780854045389-FP009; BK9780854045389-00001; BK9780854045389-00015; BK9780854045389-00056; BK9780854045389-00099; BK9780854045389-00125; BK9780854045389-00147; BK9780854045389-00151; BK9780854045389-00158 |
| Sommario/riassunto: | How 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 descr |
| Titolo autorizzato: | Food flavours |
| ISBN: | 1-84755-086-X |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910455214203321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
RSC Paperbacks