E-Book Overview
Defines flavors used in foods, beverages(alcoholic and non-alcoholic), tobacco, and pet and animal foods.
In addition to the descriptions of flavor chemicals and natural products there is also included perspectives from the fields of regulartory, sensory, chenistry, biology, pharmocology.
The Dictionary will be useful to food scientists, flavor chemists and all those concerned with the flavo of foods and beverages.
E-Book Content
THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry
THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry
THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry
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PUBLICATIONS IN FOOD SCIENCE AND NUTRITION Books DICTIONARY OF FLAVORS, D.A. DeRovira FOOD SAFETY: THE IMPLICATIONS OF CHANGE, J.J. Sheridan er al. FOOD FOR HEALTH IN THE PACIFIC RIM, J.R. Whitaker ef al. DAIRY FOODS SAFETY: 1995-1996, A COMPENDIUM, E.H. Marth OLIVE OIL, SECOND EDITION, A.K. Kiritsakis MULTIVARIATE DATA ANALYSIS, G.B. Dijksterhuis NUTRACEUTICALS: DESIGNER FOODS 111, P. A. Lachance DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE, M.C. Gacula, Jr. APPETITE FOR LIFE: AN AUTOBIOGRAPHY, S.A. Goldblith HACCP: MICROBIOLOGICAL SAFETY OF MEAT, J.J. Sheridan et al. OF MICROBES AND MOLECULES: FOOD TECHNOLOGY AT M.I.T., S.A. Goldblith MEAT PRESERVATION, R.G. Cassens S.C. PRESCOTT, PIONEER FOOD TECHNOLOGIST, S.A. Goldblith FOOD CONCEPTS AND PRODUCTS: JUST-IN-TIME DEVELOPMENT, H.R. Moskowitz MICROWAVE FOODS: NEW PRODUCT DEVELOPMENT, R.V. Decareau DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION, M.C. Gacula, Jr. NUTRIENT ADDITIONS TO FOOD, J.C. Bauernfeind and P.A. Lachance NITRITE-CURED MEAT, R.G. Cassens POTENTIAL FOR NUTRITIONAL MODULATION OF AGING, D.K. Ingram ef al. CONTROLLEDlMODIFI