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Process and Reaction Flavors: Recent Developments

Published by American Chemical Society
ISBN 10: 0841239053 / ISBN 13: 9780841239050
New / Hardcover / Quantity Available: 20
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Title: Process and Reaction Flavors: Recent ...

Publisher: American Chemical Society

Binding: Hardcover

Book Condition: New

Book Type: Hardcover

Description:

Hardcover. 256 pages. Dimensions: 9.1in. x 6.1in. x 0.7in.Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavor precursors, (3) regulation that met consumer safety concerns, and (4) industry demand for better, complex and authentic products. The flavor industry is by far the largest user of knowledge from processand reaction flavor studies and has grown from approximately 2 billions 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of sugars, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavor compounds encountered in processed flavorings, flavors and foods. This book is organized to shed some light on the current state of science in process and reaction flavors, and to report recent significant findings. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9780841239050

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Synopsis: Much progress in the understanding and utilization of process flavors was made due to (1) advances in chromatographic separation and computer-related technology, (2) relentless investigation of a wide range of flavour precursors, (3) regulation that met consumer safety concerns , and (4) industry demand for better, complex and authentic products. The flavour industry is by far the largets user of knowledge from process and reaction flavour studies and had grown from approximately 2 billion 20 years ago, to about 8 billion dollars in annual sales today. Maillard reaction, lipid oxidation, degradation of suagrs, proteins, lipids, ribonucleotides, pigments and vitamins, and the interactions of degradation products are the chemical platform for generating many flavour compounds encountered in processed flavouring, flavours and foods. This book is organized to shed some light on the current state of science in process and reaction flavours, and to report significant findings.

Book Description: The book is a magnificent reference effort which will appeal to its targeted audience of scientists and engineers. Current Engineering Practice, Volume 48 2005.

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