基本信息·出版社：Elsevier Science ·页码：662 页 ·出版日期：2006年08月 ·ISBN：0444527427 ·条形码：9780444527424 ·装帧：精装 ·正文语种：英 ...
| 商家名称 |
信用等级 |
购买信息 |
订购本书 |
|
|
 |
Flavour Science, Volume 43: Recent Advances and Trends |
 |
|
|
Flavour Science, Volume 43: Recent Advances and Trends |
|
基本信息·出版社：Elsevier Science
·页码：662 页
·出版日期：2006年08月
·ISBN：0444527427
·条形码：9780444527424
·装帧：精装
·正文语种：英语
·丛书名：Developments in Food Science
内容简介 在线阅读本书
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
编辑推荐 Review "The writing of my colleague Bob Crichton is simply exquisite, clear and precise, yet light and pleasant...every chapter is a little story about the metal under consideration, with the hardcore chemistry and biochemical principles alternating with interesting anecdotes and beautiful illustrations and figures. I recommend [the book] wholeheartedly to students or researchers involved in chemistry, biochemistry, biology and medicine, and to anyone else who wishes to have a first contact with inorganic biochemistry. It is a must, and no lecture course in this area can afford not to use it." --Professor Istvan E. Marko, Universite Catholique de Louvain, Belgium
Review "The writing of my colleague Bob Crichton is simply exquisite, clear and precise, yet light and pleasant...every chapter is a little story about the metal under consideration, with the hardcore chemistry and biochemical principles alternating with interesting anecdotes and beautiful illustrations and figures. I recommend [the book] wholeheartedly to students or researchers involved in chemistry, biochemistry, biology and medicine, and to anyone else who wishes to have a first contact with inorganic biochemistry. It is a must, and no lecture course in this area can afford not to use it." --Professor Istvan E. Marko, Universite Catholique de Louvain, Belgium
