Flavor Technology. Physical Chemistry, Modification, and Process
Chi-Tang Ho, Chee-Teck Tan, and Chao-Hsiang Tong (Eds.)
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.
Categorías:
Año:
1995
Editorial:
American Chemical Society
Idioma:
english
Páginas:
264
ISBN 10:
0841233268
ISBN 13:
9780841233263
Serie:
ACS Symposium Series 610
Archivo:
PDF, 20.84 MB
IPFS:
,
english, 1995