Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor scienceIncludes the latest information on the physiology, chemistry and measurement of flavorPresents practical information on the flavor industry and emerging trends INDICE: Section 1: Advances in Sensory Science/psychophysics Section 2: Effects, Meaning And Role Of Flavor On Nature Section 3: Flavour systems Section 4: Instrumental aspects and other tools of the trade Section 5: Modeling sensory perception Section 6: Physiology of flavour perception Section 7: Practical and industrial aspects

• ISBN: 978-0-12-398549-1
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 742
• Fecha Publicación: 04/11/2013
• Nº Volúmenes: 1
• Idioma: Inglés