BOOK

Flavor Release

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Flavor Release, edited by Deborah D. Roberts and Andrew J. Taylor, explores the mechanisms governing the release of flavor and aroma compounds in food systems. The book examines how physical structure, chemical composition, and processing conditions influence flavor perception. It covers analytical techniques for measuring flavor release, interactions between ingredients, and the role of human sensory evaluation. This work is valuable for researchers and professionals in food science, chemistry, and product development who seek to understand and control flavor behavior in foods.

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Availability

Detail Information

Series Title

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Call Number

664,07 R643

Publisher

Washington, DC : American Chemical Society., 2000

Collation

xviii, 500 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

0-8412-3692-5

Classification

664,07

Content Type

text

Media Type

unmediated

Carrier Type

volume

Edition

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Subject(s)

Flavor Chemistry Food Chemistry Analytical Chemist

Specific Detail Info

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Statement of Responsibility

Edited by Deborah D. Roberts and Andrew J. Taylor

Other version/related

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