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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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Erakunde egilea: SpringerLink (Online service)
Beste egile batzuk: Samakradhamrongthai, Rajnibhas Sukeaw (Argitaratzailea)
Formatua: Baliabide elektronikoa eBook
Hizkuntza:ingelesa
Argitaratua: Cham : Springer Nature Switzerland : Imprint: Springer, 2024.
Edizioa:1st ed. 2024.
Gaiak:
Food science.
Food > Sensory evaluation.
Food > Analysis.
Chemistry.
Food Science.
Sensory Evaluation.
Food Chemistry.
Food Engineering.
Sarrera elektronikoa:https://doi.org/10.1007/978-3-031-62612-8
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
Aurkibidea:
  • The overview
  • The perception
  • The formation
  • The extraction and isolation
  • The identification
  • The characterization and creation
  • The stability
  • The encapsulation
  • The controlled release
  • The interaction and applications
  • The current and emerging research related aroma and flavor.

Antzeko izenburuak