| Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Edition. Edition Contributor(s): Ho, Chi-Tang (Editor), Mussinan, Cynthia (Editor), Shahidi, Fereidoon (Editor) |
|
 |
ISBN: 1847552013 ISBN-13: 9781847552013 Publisher: Royal Society of Chemistry OUR PRICE: $159.60 Product Type: Hardcover Published: April 2010 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Science | Chemistry - Industrial & Technical |
| Dewey: 664.5 |
| LCCN: 2010537958 |
| Series: Special Publication |
| Physical Information: 1.2" H x 6.21" W x 9.46" (1.64 lbs) 488 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This book is the Proceedings of the 12th International Flavor Conference. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field of flavor and food chemistry. The International Flavor Conferences have been held as a global forum for leaders in the field of flavor and food chemistry to present their results covering recent research activities. As in previous years the conference stresses flavors as its main theme but also includes important topics in food chemistry (analytical methods, packaging storage) and production (safety, patents). Information gathered by researchers in food chemistry have found numerous practical applications for improving foods, and symposia such as this have a goal of transferring basic knowledge to finished products. This book will be a useful reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science. |