Off-Flavors in Foods and Beverages Cover

Off-Flavors in Foods and Beverages

ISBN/ASIN: 0444885587,9780444885586 | 1992 | English | pdf | 764/749 pages | 34.7 Mb
Publisher: Elsevier Science | Author: G. Charalambous

This book, volume 28 in the Developments in Food Science Series, reviews the
latest information and up-to-date concepts concerning a great number of
aspects of flavor quality. Particular attention has been afforded to provide
a balance between food and beverage chemistry, biochemistry, microbiology,
nutritional, processing, packaging, storage, computer applications, and
chemometrics.

Twenty six specialists were invited to discuss the present state of knowledge
in their particular fields. Together with their co-workers (totalling over
sixty well known researchers) the authors were drawn from the international
spectrum of academia, government institutes, and industry. Their presentations
included original research results, background reviews, and comprehensive
bibliographies.

This informative and well documented book goes a long way to improving the
current knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.

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