Dictionary of Flavors (PDF)
(Sprache: Englisch)
Dictionary of Flavors provides information on flavors,
flavor chemistry and natural products, as well as a perspective on
the related fields of regulatory, sensory, chemistry, biology,
pharmacology, business, bacteriology, marketing and...
flavor chemistry and natural products, as well as a perspective on
the related fields of regulatory, sensory, chemistry, biology,
pharmacology, business, bacteriology, marketing and...
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Dictionary of Flavors provides information on flavors,
flavor chemistry and natural products, as well as a perspective on
the related fields of regulatory, sensory, chemistry, biology,
pharmacology, business, bacteriology, marketing and psychology.
Flavors covered include those used in food and beverages, tobacco
flavorings, alcoholic beverages, and pet and animal foods.
Comparative flavor chemistry is used to evaluate and describe
homologous groups of similar chemical structures. Author and flavor
chemist De Rovira has collated the G.R.A.S. ingredients into
chemically similar groups, where those structural relationships
would dictate flavor attribute similarities, allowing predictable
aroma types that can be more easily recalled and developed.
Coverage in the second edition is extended to include the many
significant and recent changes in the fields of flavor chemistry,
food technology, and regulatory. Definitions of many items are
expanded and inclusion of new items is extensive.
To view figures from the book in full color please visit href="http://www.flavordynamics.com/">www.flavordynamics.com.
flavor chemistry and natural products, as well as a perspective on
the related fields of regulatory, sensory, chemistry, biology,
pharmacology, business, bacteriology, marketing and psychology.
Flavors covered include those used in food and beverages, tobacco
flavorings, alcoholic beverages, and pet and animal foods.
Comparative flavor chemistry is used to evaluate and describe
homologous groups of similar chemical structures. Author and flavor
chemist De Rovira has collated the G.R.A.S. ingredients into
chemically similar groups, where those structural relationships
would dictate flavor attribute similarities, allowing predictable
aroma types that can be more easily recalled and developed.
Coverage in the second edition is extended to include the many
significant and recent changes in the fields of flavor chemistry,
food technology, and regulatory. Definitions of many items are
expanded and inclusion of new items is extensive.
To view figures from the book in full color please visit href="http://www.flavordynamics.com/">www.flavordynamics.com.
Autoren-Porträt von Dolf De Rovira
Dolf De Rovira is president and CEO of Flavor Dynamics, Inc., South Plainfield, NJ. He is an active member and past president of the board of the Society of Flavor Chemists, past president of the Chemical Sources Association, a professional member of the Institute of Food Technologists, board member of the National Association of Flavors and Food-Ingredient Systems (NAFFS), and current board member of the Research Chefs Association. He is also a founding board of trustee for the Flavor Heritage Society. As a successful flavor chemist, he has over 30 years experience in flavors.
Bibliographische Angaben
- Autor: Dolf De Rovira
- 2008, 2. Auflage, 736 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 0470384840
- ISBN-13: 9780470384848
- Erscheinungsdatum: 03.07.2008
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