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Food flavours: biology and chemistry

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods.
Call no. : 664.5 F533

Từ khóa: Chemical senses, Flavor, Flavoring essences. I. Scott, Thomas R.

9 p ovanketv4 10/03/2023 372 12

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