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Food Aroma Evolution

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Located in: Didcot, United Kingdom, United Kingdom
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eBay item number:374499695231
Last updated on 13 Jun, 2025 17:31:09 BSTView all revisionsView all revisions

Item specifics

Condition
New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Brand
CRC Press
ISBN
9781138338241
Publication Name
Food Aroma Evolution: During Food Processing, Cooking, and Aging
Publisher
Taylor & Francis LTD
Subject
Engineering & Technology, Business
Publication Year
2019
Series
Food Analysis & Properties
Type
Textbook
Format
Hardcover
Language
English
Item Height
254 mm
Author
Matteo Bordiga, Leo M.L. Nollet
Item Weight
1433 g
Item Width
178 mm
Number of Pages
726 Pages

About this product

Product Information

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Product Identifiers

Publisher
Taylor & Francis LTD
ISBN-13
9781138338241
eBay Product ID (ePID)
18046650111

Product Key Features

Number of Pages
726 Pages
Language
English
Publication Name
Food Aroma Evolution: During Food Processing, Cooking, and Aging
Publication Year
2019
Subject
Engineering & Technology, Business
Type
Textbook
Author
Matteo Bordiga, Leo M.L. Nollet
Series
Food Analysis & Properties
Format
Hardcover

Dimensions

Item Height
254 mm
Item Weight
1433 g
Item Width
178 mm

Additional Product Features

Editor
Leo M.L. Nollet, Matteo Bordiga
Country/Region of Manufacture
United Kingdom

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