ENGLISH

Off-Flavors in Foods and Beverages

By G. Charalambous

Book information

Publisher
Elsevier Science
Year
1992
ISBN
0444885587, 9780444885586
Language
english
Format
PDF
Filesize
35 MB (36351637 bytes)
Series
Developments in Food Science 28
Pages
764\749
Time added
2013-11-18 03:21:40

Description

This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics.Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies.This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.

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