Food aroma evolution : during food processing, cooking and aging / by Matteo Bordiga and Leo M.L. Nollet.
Material type:
TextSeries: Publisher: Boca Raton : CRC Press, 2019Edition: 1st editionDescription: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780429441837; 0429441835; 9780429807220; 0429807228; 9780429807244; 0429807244; 9780429807237; 0429807236Subject(s): Food -- Biotechnology | Food -- Odor | Food -- Sensory evaluation | Flavor | TECHNOLOGY / Food ScienceDDC classification: 664/.024 LOC classification: TP248.65.F66Online resources: Taylor & Francis | OCLC metadata license agreement Summary: "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"-- Provided by publisher.
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"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"-- Provided by publisher.
OCLC-licensed vendor bibliographic record.