Flavor Chemistry and Technology

By Gary Reineccius

Book Overview

A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book.

• Format: Hardcover
• Language: English
• ISBN: 1566769337
• ISBN13: 9781566769334
• Release Date: July 2005
• Publisher: CRC Press
• Length: 520 Pages
• Weight: 2.05 lbs.
• Dimensions: 1.3" x 6.3" x 9.6"