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Flavor Chemistry and Technology, Second Edition

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Product Description

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Editionprovides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes: Flavor and the Information Age Food/Flavor interactions Flavoring materials and flavor potentiators Changes to food flavors during processing Off-Flavors in foods Performance of flavors during processing and storage Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in…