This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The latest developments in flavour chemistry, including new research in reaction flavours, encapsulation techniques, flavour formations via lipids, flavour analysis, and challenges in flavouring nutraceuticals, are presented in papers from leading workers in these fields. This collection investigates many of the current
topics in flavour chemistry and will be a welcome contribution to this fascinating science.
- ISBN10 0841236402
- ISBN13 9780841236400
- Publish Date 25 May 2000
- Publish Status Active
- Publish Country US
- Imprint American Chemical Society
- Format Hardcover
- Pages 192
- Language English