ENGLISH

Flavour in Food

By Andree Voilley , Patrick Etievant

Book information

Publisher
CRC Press
Year
2006
ISBN
0849334373, 9780849334375, 1855739607, 9781855739604
Open Library ID
OL12001164M
Language
english
Format
PDF
Filesize
7 MB (6910474 bytes)
Edition
1
Pages
462\462
Orientation
no
Scanned
yes
Time added
2012-02-04 16:00:00

Description

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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