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Book Cover
E-book
Author Fisher, Carolyn

Title Food flavours : biology and chemistry / Carolyn Fisher and Thomas R. Scott
Published Cambridge : Royal Society of Chemistry, ©1997

Copies

Description 1 online resource (ix, 165 pages) : illustrations
Series RSC paperbacks
RSC paperbacks.
Contents Introduction : problems in flavour research -- Flavour compounds -- The chemical senses -- Flavour analysis -- Teaching flavour concepts
Summary How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to descr
Bibliography Includes bibliographical references and index
Notes Print version record
Subject Flavor
Flavoring essences.
Chemical senses.
Chemistry.
TECHNOLOGY & ENGINEERING -- Food Science.
Chemical senses
Flavor
Flavoring essences
Form Electronic book
Author Scott, Thomas R
ISBN 9781847550866
184755086X
Other Titles Food flavors