Aroma and Flavor in Product Development: Characterization, Perception, and Application
One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thoro...
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| Συγγραφή απο Οργανισμό/Αρχή: | |
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| Άλλοι συγγραφείς: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2024.
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| Έκδοση: | 1st ed. 2024. |
| Θέματα: | |
| Διαθέσιμο Online: | https://doi.org/10.1007/978-3-031-62612-8 |
| Ετικέτες: |
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| Περίληψη: | One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Illuminating the uses of tools such as gas chromatography, descriptive sensory analysis, and more, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish Aroma and Flavor in Product Development: Characterization, Perception, and Application not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development. . |
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| Φυσική περιγραφή: | XV, 373 p. 143 illus., 110 illus. in color. online resource. |
| ISBN: | 9783031626128 |
| DOI: | 10.1007/978-3-031-62612-8 |