Food Aroma Evolution: During Food Processing, Cooking, and Aging (Bog, Hardback, Engelsk)
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Food Aroma Evolution: During Food Processing, Cooking, and Aging

(Bog, Hardback, Engelsk)
Forfattere: Matteo Bordiga, Leo M.L. Nollet
Food Aroma Evolution: During Food Processing, Cooking, and Aging
Forlag: Taylor & Francis Ltd

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Beskrivelse

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

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Alle detaljer

Forlag Taylor & Francis Ltd
Forfattere Matteo Bordiga, Leo M.L. Nollet
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 02-12-2019
Første udgivelsesår 2019
Serie Food Analysis & Properties
Illustrationer 75 Illustrations, black and white
Fagredaktør Matteo Bordiga, Leo M.L. (University College Ghent) Nollet
Originalsprog United Kingdom
Sideantal 744
Indbinding Hardback
Forlag Taylor & Francis Ltd
Sideoplysninger 744 pages, 75 Illustrations, black and white
Mål 185 x 261 x 49
ISBN-13 / EAN-13 9781138338241