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Flavour in food


ISBN10: 849334373
ISBN13: 9780849334375

Publisher: CRC Press

Price: $249.95
Pages: 451
Publish date: March 2006

Shows how flavour is detected and measured Analyses key research in the retention and release of flavour compounds Examines how humans experience flavour release Edited by two leading authorities in the field, with a distinguished international team of contributors, this important collection summarizes the wealth of recent research on how flavour develops in food and how it is perceived by the consumer. Divided into two parts, the book begins by reviewing ways of measuring flavour and then examines the ways flavour is retained and released in food. It covers flavour retention in particular food matrices, flavour release during the process of eating, and the range of influences governing flavour perception by the consumer. The book guides readers through a complex subject and provides the essential foundation in both understanding and controlling food flavour.

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