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Flavor technology : physical chemistry, modification, and process : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 208th National Meeting of the American Chemical Society, Washington, DC, August 21-25, 1994 by Ho, Chi-Tang (editor);Tan, Chee-Teck (editor);Tong, Chao-Hsiang (editor) is a nonfiction available to read on EtoBox.

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Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects of processing and storage on flavors. Explores the kinetics offlavor generation and deterioration. Addresses the kinetics of flavor binding and release. Focuses on the physical properties and stability of flavor emulsion, microemulsion, and encapsulation. Examines the physical characteristics of flavor compounds during food processing.

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Author

Ho, Chi-Tang (editor);Tan, Chee-Teck (editor);Tong, Chao-Hsiang (editor)

Publisher

An American Chemical Society Publication

Published

1997

Language

EN

ISBN

9780841215436

Category

nonfiction

Subjects

Science, Technology, Chemistry