Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects of processing and storage on flavors. Explores the kinetics of flavor generation and deterioration. Addresses the kinetics of flavor binding and release. Focuses on the physical properties and stability of flavor emulsion, microemulsion, and encapsulation. Examines the physical characteristics of ...
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Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects of processing and storage on flavors. Explores the kinetics of flavor generation and deterioration. Addresses the kinetics of flavor binding and release. Focuses on the physical properties and stability of flavor emulsion, microemulsion, and encapsulation. Examines the physical characteristics of flavor compounds during food processing.
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Add this copy of Flavor Technology: Physical Chemistry, Modification, to cart. $45.00, new condition, Sold by Aibris Warehouse Deals rated 5.0 out of 5 stars, ships from Bay, AR, UNITED STATES, published 1995 by American Chemical Society.
Add this copy of Flavor Technology: Physical Chemistry, Modification, to cart. $74.46, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1995 by American Chemical Society.