A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. ...
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A much-anticipated text written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology reflects the novel research developments in the field during the past 20 years. Added chapters discuss food/flavor interactions and why low-calorie foods do not taste as good as their full-calorie counterparts. The author provides a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage so that judicious choices can be made. Flavor chemists, R&D, sensory personnel, academic faculty, and students in flavor courses will find a definitive ally in the thorough content of this book.
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