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Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost. There is therefore keen interest throughout the world in 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 original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.
The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists. Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different 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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About the Author:
Andrew J. Taylor, Professor of Flavour Technology
Robert S.T. Linforth, Principal Research Fellow
Both of School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UK
"About this title" may belong to another edition of this title.
- PublisherWiley-Blackwell
- Publication date2010
- ISBN 10 1405185430
- ISBN 13 9781405185431
- BindingHardcover
- Edition number1
- Number of pages378
- EditorTaylor Andrew J., Linforth Robert S. T.
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Book Description Condition: New. Andrew J. Taylor, Professor of Flavour TechnologyRobert S.T. Linforth, Principal Research FellowBoth of School of Biosciences, Faculty of Science, University of Nottingham, Sutton Bonington, UKFood flavour technology is of key importance for the food in. Seller Inventory # 447558862
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Book Description Condition: New. Fully revised second edition of this successful and highly-regarded reference Edited by one of the world's leading flavor technologists, Professor Andrew Taylor Includes brand new chapters on screening techniques, application of on line mass spectrometry and brain imaging A dedicated chapter reviews current US and EU legislation. Editor(s): Taylor, Andrew J.; Linforth, Robert. Num Pages: 376 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 252 x 182 x 25. Weight in Grams: 968. . 2010. 2nd Edition. Hardcover. . . . . Seller Inventory # V9781405185431
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