Notice bibliographique
- Notice
Type(s) de contenu et mode(s) de consultation : Texte noté : électronique
Titre(s) : Flavour science [Texte électronique] : recent advances and trends / edited by Wender L.P. Bredie, Mikael Agerlin Petersen
Édition : 1st ed.
Publication : Amsterdam ; Boston : Elsevier, 2006
Description matérielle : 1 ressource dématérialisée
Collection : Developments in food science ; 43
Note(s) : Includes bibliographical references and indexes
The flavor of a food is often the most desirable quality characteristic for the consumer,
yet the understanding of flavour is a fascinatingly complicated subject, which calls
for interdisciplinary research efforts. This latest volume presents the proceedings
of the 11th Weurman Flavour Research Symposium and describes the most recent and original
research advances related to the flavour of foods and beverages with contributions
of experts from 25 countries world-wide. * Efficiently summarises the current front
line research within food flavor * Highlights the modern approaches to flavor production
using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation
of food in the mouth during consumption influencing the release of flavour compounds
is discussed in detail
Autre(s) auteur(s) : Bredie, Wender L. P.. Fonction indéterminée
Petersen, Mikael Agerlin. Fonction indéterminée
Autre(s) forme(s) du titre :
- Autre forme du titre : Flavor science
Sujet(s) : Aliments -- Analyse sensorielle
Flaveur
Aliments -- Analyse
Aliments -- Odeurs
Aliments -- Biotechnologie
Genre ou forme : Actes de congrès
Indice(s) Dewey :
664.5 (23e éd.) = Aromatisants (technologie des aliments)
Identifiants, prix et caractéristiques : ISBN 9780444527424
Identifiant de la notice : ark:/12148/cb44646894q
Notice n° :
FRBNF44646894
(notice reprise d'un réservoir extérieur)
Table des matières : Ch. 1: Biological Aspects of Flavour Perception and Structure ; Activity Relationships
; Ch. 2: Genomics and Biotechnology ; Ch. 3: Flavours Generated by Enzymes and Biological
Systems ; Ch. 4: Key Aroma and Taste Components ; Ch. 5: Flavour Changes in Food
Production and Storage ; Ch. 6: Flavrous Generated by Thermal Processes ; Ch. 7:
Retention and Release ; Ch. 8: Sensory-Instrumental Relationships ; Ch. 9: Advanced
Intrumental Analysis ; Workshops: ; Gastronomy: The Ultimate Flavour Science ;
Methods For Artificial Perception: Can Machine Replace Man? ; Challenges for Data
Analysis in Flavour Sciences.
