Flavourings: Production, Composition, Applications, Regulations
| Author | : | |
| Rating | : | 4.15 (735 Votes) |
| Asin | : | 3527314067 |
| Format Type | : | paperback |
| Number of Pages | : | 852 Pages |
| Publish Date | : | 2016-09-17 |
| Language | : | English |
DESCRIPTION:
Good! Pedro Manique Barreto The book is fantastic. Covers every subject with proper depth, since the structure of compounds to their application addresses from sensory analysis to a deeper chemical. An excellent bibliographic source. I recommend.
Gerhard Spiteller. Herta Ziegler studied chemistry at the University of Bayreuth, Germany, focusing on analytical chemistry. He contributed this expertise to the first edition, when in continuation of the family tradition, 'Flavourings', addressed an international audience under the auspices of Herta Ziegler in 1998. Her position as head of corporate research at Erich Zi
It intends to grant its readership a deep and broad insight into the production, processing and application of various food flavourings and also focuses on the basic and modern analytical methods used in this field. It is also suitable for teachers and students, both undergraduate and graduate, in departments of food science, food technology, food engineering, food chemistry, microbiology, and, of course, biotechnology." Lwt. From Reviews of the Previous Edition: "This edition is a must for all who are employed in the field of flavourings both in industry and academia." Advances in Food Science "The books draws on the expert knowledge of well-known contributors with backgrounds both in industry and academia. This book is useful for scientists working in both applied research and industrial R & D. It is therefore intended for a broad readership of technologists, analysts, microbiologists and food chemists active in the field of food flavouring
Methods of quality control and quality management are discussed in detail. Up-to-date references to pertinent literature and an in-depth subject index complete the book.. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industr