Food Flavor: Chemistry, Sensory Evaluation, and Biological Activity
This book presents summaries of papers that were presented at the 2005 International Chemical Congress of Pacific Basin Societies (Pacifichem) Meeting in Honolulu, HI, December 15-20, 2005. The chapters are authored by leading international scientists in the area of flavor chemistry and analysis. The book is divided into five sections. The first section focuses on analytical methods for flavor analysis, including developments in multidimensional separations, newchromatography stationary phases, diverse sensors for rapidly detecting multiple compounds, and methods to quantitatively measure interactions between flavors and matrix components.…
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Produktdetails
Weitere Autoren: Ebeler, Susan E. (Hrsg.) / Kubota, Kikue (Hrsg.)
- ISBN: 978-0-8412-7411-2
- EAN: 9780841274112
- Produktnummer: 22688692
- Verlag: OXFORD UNIV PR
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 304 S.
- Masse: H22.9 cm x B15.2 cm x D1.9 cm 576 g
- Auflage: New
- Reihenbandnummer: 988
- Gewicht: 576
Über den Autor
Hirotoshi Tamura is a professor in the Department of Applied Biological Science, Kagawa University, Kagawa, Japan.Susan Ebeler is currently a professor at the University of California, Davis.Kikue Kubota is a professor in the Department of Food and Nutritional Sciences, Ochanomizu University, Tokyo, Japan.Gary Takeoka is a research chemist in the Processed Foods Research (PFR) unit at the U.S. Department of Agriculture in Albany, CA.
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