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00000cam a2200000 7i4500 |
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20190416093000.0 |
| 008 |
090525s2007 enk eng |
| 020 |
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|a 1845690745 (hbk.)
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| 020 |
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|a 1845693361 (e-book)
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| 020 |
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|a 9781420043891 (CRC Press)
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| 020 |
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|a 9781845690748 (hbk.)
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| 020 |
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|a 9781845693367 (e-book)
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| 090 |
0 |
0 |
|a TP418
|b .M63 2007
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| 245 |
0 |
0 |
|a Modifying flavour in food
|c edited by Andrew Taylor and Joanne Hort
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| 260 |
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|a Cambridge :
|b Woodhead Publishing Limited ,
|c c2007
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| 300 |
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|a xii, 283 p. :
|b ill. ;
|c 25 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Modifying flavour: an introduction -- 2. Flavouring substances: from chemistry and carriers to legislation -- 3. Extraction of flavourings from natural sources -- 4. From fermentation to white biotechnology: how microbial catalysts generate flavours -- 5. New developments in yeast extracts for use as flavour enhancers -- 6. Chiral chemistry and food flavourings -- 7. Formulating low-fat food: the challenge of retaining flavour quality -- 8. New pungent and cooling compounds for use in foods -- 9. Controlled release of flavour in food products -- 10. Developments in sweeteners -- 11. Enhancing umami taste in foods -- 12. Bitter blockers in foods and pharmaceuticals -- 13. Masking agents for use in foods -- 14. Selecting the right flavourings for a food product
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| 650 |
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0 |
|a Flavor
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| 650 |
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0 |
|a Flavoring essences
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| 700 |
1 |
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|a Hort, Joanne ,
|e author
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| 700 |
1 |
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|a Taylor, A. J. [
|q (Andrew John)] ,
|d 1951- ,
|e author
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| 999 |
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|a 1000128159
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000128160
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|