Food Aroma Evolution
During Food Processing, Cooking, and Aging
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 concern…
Mehr
CHF 245.10
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
Versandkostenfrei
Produktdetails
Weitere Autoren: Nollet, Leo M. L. (Hrsg.)
- ISBN: 978-0-429-80723-7
- EAN: 9780429807237
- Produktnummer: 32288063
- Verlag: Taylor & Francis Ltd.
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 744 S.
- Plattform: EPUB
- Masse: 13'546 KB
- Auflage: 1. Auflage
- Abbildungen: 75 schwarz-weiße Abbildungen
Über den Autor
99915437
6 weitere Werke von Matteo (Hrsg.) Bordiga:
Bewertungen
Anmelden