Anglais How Flavor Works

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À propos

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.


  • Auteur(s)

    Jung H. Han, Nak-Eon Choi

  • Éditeur

    Wiley-Blackwell

  • Distributeur

    Numilog

  • Date de parution

    03/12/2014

  • EAN

    9781118865453

  • Disponibilité

    Disponible

  • Nombre de pages

    240 Pages

  • Action copier/coller

    Non

  • Action imprimer

    Dans le cadre de la copie privée

  • Nb pages imprimables

    240

  • Partage

    Dans le cadre de la copie privée

  • Nb Partage

    6 appareils

  • Poids

    4 055 Ko

  • Diffuseur

    Numilog

  • Entrepôt

    Numilog

  • Support principal

    ebook (ePub)

  • Version ePub

Aucune information sur l'accessibilité n'est disponible

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