Food flavour technology is of key importance for the food industry. Increasingly, food products must adhere to legal requirements and conform to consumer demands for "natural" products, nevertheless the simple fact is that, if foods do not taste good, they is not going to be consumed and any nutritional benefit will probably be lost. There is certainly therefore keen interest throughout the planet inside the production, utilisation and analysis of flavours.
The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the initial chapters and adding valuable new material that introduces some from the newer methodologies and recent advances.
The development of flavourings could be the place to start for the book, outlining the methodology and constraints faced by flavourists. Further constraints are believed in a very chapter coping with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping planned the adjustments that manufacturers have experienced to produce with their raw materials and processes to match the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties from the food matrix is described within the next two chapters, and this section is followed by chapters describing the other ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.
Food flavour technology is of key importance to the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for "natural" products, nevertheless the inescapable fact is that, if foods don't taste good, they will not likely be consumed and any nutritional benefit is gonna be lost. There is therefore keen interest throughout the entire world inside production, utilisation and analysis of flavours.
The second edition on this successful book offers an extensive introduction on the formulation, origins, analysis and performance of food flavours, updating the first chapters and adding valuable new material that introduces some from the newer methodologies and recent advances.
The creation of flavourings could be the starting place for the book, outlining the methodology and constraints faced by flavourists. Further constraints are viewed in the chapter coping with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping planned the adjustments that manufacturers have experienced to produce for their raw materials and processes to satisfy the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or via an understanding of the properties in the food matrix is described inside next two chapters, which section is then chapters describing the other ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists.
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