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Flavor Chemistry and Technology, Second Edition - Gary Reineccius
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Gary Reineccius:
Flavor Chemistry and Technology, Second Edition - new book

ISBN: 9780203485347

ID: 9780203485347

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Information Age Food/Flavor interactionsFlavoring materials and flavor potentiatorsChanges to food flavors during processingOff-Flavors in foodsPerformance of flavors during processing and storageApplications of flavorings in processingOne of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field. Flavor Chemistry and Technology, Second Edition: A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Information Age Food/Flavor interactionsFlavoring materials and flavor potentiatorsChanges to food flavors during processingOff-Flavors in foodsPerformance of flavors during processing and storageApplications of flavorings in processingOne of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field., CRC Press

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Flavor Chemistry and Technology, Second Edition - Mohammad Ilyas
book is out-of-stock
(*)
Mohammad Ilyas:
Flavor Chemistry and Technology, Second Edition - new book

ISBN: 9780203485347

ID: 9780203485347

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Information Age Food/Flavor interactionsFlavoring materials and flavor potentiatorsChanges to food flavors during processingOff-Flavors in foodsPerformance of flavors during processing and storageApplications of flavorings in processingOne of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.; PDF \ Mohammad Ilyas; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, CRC Press

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Flavor Chemistry and Technology, Second Edition als eBook Download von Gary Reineccius - Gary Reineccius
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Gary Reineccius:
Flavor Chemistry and Technology, Second Edition als eBook Download von Gary Reineccius - new book

ISBN: 9780203485347

ID: 120838967

Flavor Chemistry and Technology, Second Edition: Gary Reineccius Flavor Chemistry and Technology, Second Edition: Gary Reineccius eBooks > Belletristik > Erzählungen, CRC Press

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Flavor Chemistry and Technology, Second Edition - Gary Reineccius
book is out-of-stock
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Gary Reineccius:
Flavor Chemistry and Technology, Second Edition - new book

ISBN: 9780203485347

ID: 9780203485347

Flavor Chemistry and Technology, Second Edition Flavor-Chemistry-and-Technology~~Gary-Reineccius Science>Chemistry>Chemistry NOOK Book (eBook), CRC Press

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Flavor Chemistry and Technology, Second Edition
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Flavor Chemistry and Technology, Second Edition - new book

ISBN: 9780203485347

ID: 30a98b77f07c18e45a0f36e0edd075eb

Libri, [PU: Taylor & Francis]

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Details of the book

Details of the book - Flavor Chemistry and Technology


EAN (ISBN-13): 9780203485347
ISBN (ISBN-10): 0203485343
Hardcover
Publishing year: 2005
Publisher: Taylor and Francis

Book in our database since 04.06.2007 05:13:56
Book found last time on 29.10.2017 06:46:55
ISBN/EAN: 9780203485347

ISBN - alternate spelling:
0-203-48534-3, 978-0-203-48534-7


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