Flavour Science
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Language: en
Pages: 742
Pages: 742
Type: BOOK - Published: 2013-07-29 - Publisher: Academic Press
Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments an
Language: en
Pages: 663
Pages: 663
Type: BOOK - Published: 2006-05-10 - Publisher: Elsevier
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subjec
Language: en
Pages: 468
Pages: 468
Type: BOOK - Published: 2006-03-08 - Publisher: Woodhead Publishing
The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then pr
Language: en
Pages: 11
Pages: 11
Type: BOOK - Published: 2013-07-29 - Publisher: Elsevier Inc. Chapters
Taste and flavor enhancement are often induced through the use of savory umami compounds such as glutamic acid and 5′-nucleotides. These compounds are found a
Language: en
Pages: 491
Pages: 491
Type: BOOK - Published: 1997-01-01 - Publisher: Elsevier
This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers an
