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Volatile Sulfur Compounds in Food: 1068 (ACS Symposium Series) - Tapa dura

 
9780841226166: Volatile Sulfur Compounds in Food: 1068 (ACS Symposium Series)
Tapa dura
ISBN 10: 0841226164 ISBN 13: 9780841226166
Editorial: OUP USA, 2012

Sinopsis

Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.

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Acerca del autor

Michael C. Qian is Associate Professor in the Department of Food Science and Technology at Oregon State University. Xuetong Fan is affiliated with the Eastern Regional Research Center at the Agricultural Research Service, U.S. Department of Agriculture Kanjana Mahattanatawee is a faculty member in the Department of Food Technology at Siam University.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
OUP USA
Año de publicación
2012
Idioma
Inglés
ISBN 10 
0841226164
ISBN 13 
9780841226166
Encuadernación
Tapa dura
Número de páginas
368
Editor
Qian Michael, Fan Xuetong, Mahattanatawee Kanjana
Contacto del fabricante
no disponible
Persona responsable
Buchpark GmbH
gpsr@buchpark.de

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