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Flavour science: proceedings from the XIII weurman flavour research symposium [Libro electrónico] / edited by Vicente Ferreira, Ricardo Lopez

Ferreira, Vicente [editor] | Lopez, Ricardo [editor].
Tipo de material: Libro en línea Libro en línea Editor: Amsterdam, The Netherlands: Elsvier, c2014Descripción: xliv, 697 páginas : ilustraciones ; 24 centímetros.ISBN: 0123985498; 9780123985491.Tema(s): Flavor -- Congresses | Flavor -- Biotechnology -- CongressesNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso Nota de bibliografía: Incluye bibliografía e índice: páginas 683-697 Número de sistema: 54685Contenidos:Mostrar Resumen:
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Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. *Focuses on the rapidly changing field of flavor science *Includes the latest information on the physiology, chemistry and measurement of flavor *Presents practical information on the flavor industry and emerging trends.

Recurso en línea: http://www.sciencedirect.com/science/book/9780123985491
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Incluye bibliografía e índice: páginas 683-697

Flavour Science, 1st Edition.. Part 1: Effects, meaning and role of flavour on nature.. Part 2: Physiology of flavour perception.. Part 3: Optimization of taste.. Part 4: Practical and industrial aspects.. Part 5: BioFlavour and flavour modeling.. Part 6: BioFlavour and flavour interactions.. Part 7: Sulfur precursor systems.. Part 8: Maillard systems.. Part 9: Oxygen and wine flavor.. Part 10: Structure - activity.. Part 11: Wine flavor.. Part 12: Flavor systems.. Part 13: Temporal aspects of flavor perception.. Part 14: Dynamic aspects of flavor perception.. Part 15: Instrumental aspects and tools of the trade

Disponible para usuarios de ECOSUR con su clave de acceso

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. *Focuses on the rapidly changing field of flavor science *Includes the latest information on the physiology, chemistry and measurement of flavor *Presents practical information on the flavor industry and emerging trends. eng

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