Process and Reaction Flavors Recent Developments |
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| Editor:
| Weerasinghe, Deepthi K.
Sucan, Mathias K. |
| Series title: | ACS Symposium Ser. |
| ISBN: | 978-0-8412-3905-0 |
| Publication Date: | Jan 2005 |
| Publisher: | American Chemical Society
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| Book Format: | Hardback |
| List Price: | AUD $281.95 |
Book Description:
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The book provides a comprehensive overview of Process and Reaction flavors: Maillard reactions and its related degradation pathways of sugars, fats and proteins have become a convenient cost effective way of producing complex flavors. It gives a comprehensive overview of flavors generated thermally. The book then discuses the safety, legal and regulatory aspects followed by an introduction to Kosher and Halal issues.
The book provides a comprehensive overview of Process and Reaction flavors: Maillard reactions and its related degradation pathways of sugars, fats and proteins have become a convenient cost effective way of producing complex flavors. It gives a comprehensive overview of flavors generated thermally. The book then discuses the safety, legal and regulatory aspects followed by an introduction to Kosher and Halal issues.