Food Lipids: Chemistry, Flavor, and Texture
Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods arerelated to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicoch…
Mehr
CHF 179.00
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
Weitere Autoren: Weenan, Hugo (Hrsg.)
- ISBN: 978-0-8412-3896-1
- EAN: 9780841238961
- Produktnummer: 22402131
- Verlag: Amer Chemical Soc
- Sprache: Englisch
- Erscheinungsjahr: 2006
- Seitenangabe: 250 S.
- Masse: H23.5 cm x B16.7 cm x D2.1 cm 517 g
- Reihenbandnummer: 920
- Gewicht: 517
66 weitere Werke von Fereidoon (Hrsg.) Shahidi:
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Ebook (EPUB Format)
CHF 319.90
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Ebook (PDF Format)
CHF 322.50
Bewertungen
Anmelden