Buch, Englisch, Band 756, 192 Seiten, Format (B × H): 156 mm x 236 mm, Gewicht: 384 g
Reihe: ACS Symposium Series
Industrial and Academic Research
Buch, Englisch, Band 756, 192 Seiten, Format (B × H): 156 mm x 236 mm, Gewicht: 384 g
Reihe: ACS Symposium Series
ISBN: 978-0-8412-3640-0
Verlag: American Chemical Society
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current topics in flavour chemistry and will be a welcome contribution to this fascinating science.
Flavour Chemistry: Industrial and Academic Research presents current research developments in the field of flavour chemistry from an academic and industrial perspective.
