T�tulo: Flavor Technology: Physical Chemistry, Modification, and Process (ACS Symposium Series)
Editor: American Chemical Society
Fecha de publicaci�n: 1995
Idioma: Ingl�s
ISBN 10: 0841233268
ISBN 13: 9780841233263
Encuadernaci�n: Encuadernaci�n de tapa dura
Estado: very good

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Sinopsis

This work synthesizes the aspects of aroma research in the following topics areas: reaction kinetics, modelling, physical phenomena associated with flavour emulsion and encapsulation, as well as the effects of processing and storage of flavours. The book also: explores the kinetics of flavour generation and deterioration, and addresses the kinetics of flavour binding and release; discusses the physical chemistry of flavour encapsulation; focuses on the physical properties and stability of flavour emulsion, microemulsion and encapsulation; and examines the physical characteristics of flavour compounds during food processing. The book is designed for use by flavourists, food scientists, food technologists and flavour chemists.

Cr�ticas

"This book gathers the papers presented at a symposium held between August 21-25 1994, at the 208th National Meeting of the American Chemical Society and sponsored by the Division of Agricultural and Food Chemistry. . . . The importance of this publication is revealed by the examination of the literature data. These are mainly considering the analytical and organic chemistry of flavors, but only very few studies have been devoted to the physical chemistry of the phenomena occurring during flavor formation. . . . The chapters describe the principles of physical chemistry involved in common processes of the whole technological flow preparation and processing extraction, isolation, separation, concentration, etc., or compounding, spray drying, powder adsorption, spray chilling, coacervation, liposome formation. This book is addressed to engineers and researchers studying flavor manufacture and application."--Cellulose Chemistry and Technology "This book gathers the papers presented at a symposium held between August 21-25 1994, at the 208th National Meeting of the American Chemical Society and sponsored by the Division of Agricultural and Food Chemistry. . . . The importance of this publication is revealed by the examination of the literature data. These are mainly considering the analytical and organic chemistry of flavors, but only very few studies have been devoted to the physical chemistry of the phenomena occurring during flavor formation. . . . The chapters describe the principles of physical chemistry involved in common processes of the whole technological flow preparation and processing extraction, isolation, separation, concentration, etc., or compounding, spray drying, powder adsorption, spray chilling, coacervation, liposome formation. This book is addressed to engineers and researchers studying flavor manufacture and application."--Cellulose Chemistry and Technology "This book gathers the papers presented at a symposium held between August 21-25 1994, at the 208th National Meeting of the American Chemical Society and sponsored by the Division of Agricultural and Food Chemistry. . . . The importance of this publication is revealed by the examination of the literature data. These are mainly considering the analytical and organic chemistry of flavors, but only very few studies have been devoted to the physical chemistry of the phenomena occurring during flavor formation. . . . The chapters describe the principles of physical chemistry involved in common processes of the whole technological flow preparation and processing extraction, isolation, separation, concentration, etc., or compounding, spray drying, powder adsorption, spray chilling, coacervation, liposome formation. This book is addressed to engineers and researchers studying flavor manufacture and application."--Cellulose Chemistry and Technology "This book gathers the papers presented at a symposium held between August 21-25 1994, at the 208th National Meeting of the American Chemical Society and sponsored by the Division of Agricultural and Food Chemistry. . . . The importance of this publication is revealed by the examination of the literature data. These are mainly considering the analytical and organic chemistry of flavors, but only very few studies have been devoted to the physical chemistry of the phenomena occurring during flavor formation. . . . The chapters describe the principles of physical chemistry involved in common processes of the whole technological flow preparation and processing extraction, isolation, separation, concentration, etc., or compounding, spray drying, powder adsorption, spray chilling, coacervation, liposome formation. This book is addressed to engineers and researchers studying flavor manufacture and application."--Cellulose Chemistry and Technology

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