Fenaroli's handbook of flavor ingredients. Volume I (2019)

• Record Type: Book
• Other Titles: Handbook of flavor ingredients
• Authors: Furia, Thomas E
• Editors: Furia, Thomas E
• Other Names: Prof. Dr, Fenaroli, Giovanni
• Contents: PART I. GENERAL CONSIDERATIONS 1. Definitions. 2. History and Evolution. 3. Sensory Mechanisms and Chemical Structure. 4. Human Taste Perception. 5. Biogenesis. 6. Identification and Evaluation of Flavors. 7. Pyrazines in Food. 8. Precursors of Sulfur Containing Compounds in Food Flavors. 9. Volatile Sulfur Compounds in Food Flavors. 10. Thiazoles in Food. 11. Flavor Potentiation. 12. Relationship of Taste to Flavor: The Effect of Sweetener on Flavor. 13. Nomenclature and Classification of Flavor Ingredients. 14. General Methods of Preparation. INTRODUCTION AND REFERENCE NOTATIONS FOR PART II. PART II. NATURAL FLAVORS Alphabetical listing of approximately 200 natural flavor ingredients. Bibliography. Index.
• Edition: Second edition
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2019
• Extent: 1 online resource
• Subjects: 664.5; Flavoring essences
• Languages: English
• ISBNs: 9781000697803
• Related ISBNs: 9781000694727; 9780429292897
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.