Flavourings: Production, Composition, Applications, Regulations

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Published by Wiley-VCH, 1998
ISBN 10: 3527297863 / ISBN 13: 9783527297863
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Synopsis: The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.

From the Back Cover: Flavourings

  • Production
  • Composition
  • Applications
  • Regulations
Edited by Erich Ziegler and Herta Ziegler The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style. The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book provides a comprehensive insight into the production, processing and applications of various food flavourings and also focuses on the conventional and new analytical methods employed in this field. It draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia. The following subjects are covered:
  • Manufacturing processes (physical processes, biotechnological processes)
  • Raw materials for flavourings (flavouring ingredients, non-flavouring ingredients)
  • Blended flavourings (fruit flavours, other blended flavourings)
  • Applications (flavourings for beverages, confectionery, soups, gravies, dressings, ready-made dishes)
  • Quality control (sensory analysis, analytical methods, microbiological examinations)
  • Food legislation, toxicology (geographical and ethical guidelines)

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Bibliographic Details

Title: Flavourings: Production, Composition, ...
Publisher: Wiley-VCH
Publication Date: 1998
Book Condition: Good
Edition: 1st Edition.

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Erich Ziegler and Herta Ziegler
Published by Wiley-VCH (1998)
ISBN 10: 3527297863 ISBN 13: 9783527297863
Used Hardcover Quantity Available: 1
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Book Description Wiley-VCH, 1998. Hardcover. Book Condition: As New. No Jacket. Clean text throughout. Minor wear to one inside page, technically illustrated. This book provides a comprehensive insight into the production, processing and applications of various food flavourings and also focuses on the conventional and analytical methods employed in this field. 710 pages. Bookseller Inventory # 2257

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Erich Ziegler (Editor), Herta Ziegler (Editor)
Published by Wiley-VCH (1998)
ISBN 10: 3527297863 ISBN 13: 9783527297863
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Ergodebooks
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Book Description Wiley-VCH, 1998. Hardcover. Book Condition: New. 1. Bookseller Inventory # DADAX3527297863

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