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Food Flavors: Generation, Analysis and Process Influence:
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9780080531823 - Food Flavors - Book
1

Food Flavors (?)

ISBN: 9780080531823 (?) or 0080531822, in english, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, New, ebook, digital download

C$ 715.80 ( 478.89)¹(without obligation)
plus shipping
From Seller/Antiquarian
Generation, Analysis and Process Influence, Generation, Analysis and Process Influence
Seller order number: 15167836
Platform order number Ebook.de (EB): 563607310
Category: eBooks > Sachthemen Ratgeber > Technik
Keywords: TECHNIK,ALLGEMEINES ,LEXIKA ,TECHNOLOGY ,NONFICTION
Data from 06/09/2016 10:31h
ISBN (alternative notations): 0-08-053182-2, 978-0-08-053182-3
9780080531823 - Food Flavors: Generation, Analysis and Process Influence - Book
2

Food Flavors: Generation, Analysis and Process Influence (?)

Delivery from: Netherlands

ISBN: 9780080531823 (?) or 0080531822, in english, Pergamon; Pergamon Press, Vereinigte Staaten von Amerika, New

C$ 614.98 ($ 505.95)¹(free shipping, without obligation)
In Stock
From Seller/Antiquarian
Foods, Ingredients and Additives & Food Chemistry & Food Biotechnology & Food Preservation, Packaging and Storage & Nutrition & Herbs and Spices & Food Preservation, Packaging and Storage & Food Biotechnology & Food Chemistry & Nutrition & Foods, Ingredients and Additives & Herbs and Spices & Biological Sciences, In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products.Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Seller order number: EST_GLB_BS-SKU-9780080531823_SDRM
Platform order number Elsevier.com: ev-EST_GLB_BS-SKU-978008053182 3_SDRM
Data from 03/13/2018 12:06h
ISBN (alternative notations): 0-08-053182-2, 978-0-08-053182-3
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