ENGLISH

Flavourings. Production, Composition, Applications, Regulations

By H. Ziegler

Book information

Publisher
Wiley-VCH
Year
2004
ISBN
3-527-29592-5
LCC
TP248.65.E59 E593 2004
Open Library ID
OL3433361M
Language
english
Format
PDF
Filesize
39 MB (40722323 bytes)
Edition
2
Pages
853\853
Library
Great Science Textbooks
Time added
2009-07-20 03:45:11
Пищевая промышленность;Пищевые и биологически акти

Description

The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.

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