Flavor Chemistry and Technology, Second EditionAuthor:
Publisher: CRC Press
Publish date: November 2005
Provides comprehensive, coherent coverage of topics ranging from flavor chemistry to industry applications and legislation to quality control Presents principles of flavor chemistry followed by industry practice and specific applications, making it one of the few books to cover both Discusses complex, real world industry issues such as flavor creation, changes in flavor, and flavor production A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the last 20 years. New or expanded coverage includes: · Flavor and the Information Age · Food/Flavor interactions · Flavoring materials and flavor potentiators · Changes to food flavors during processing · Off-Flavors in foods · Performance of flavors during processing and storage · Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.