Food Flavors and Chemistry: Advances of the New Millennium - Special Publications

Marc Notes: Incl. bibl. ref. and index; Conf. papers 2000. Description for Sales People: Food Flavors and Chemistry: Advances of the New Millennium focuses on food flavors and their use in foods but also discusses important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. It describes how to enhance positive flavor notes as well as methods for eliminating and reducing undesirable flavors. Packaging is discussed in detail. Brief Description: This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry. Brief Description: "The second annual George Charalambous Memorial Symposium was 10th in the series of International Flavor Conferences ... held 2-7 July 2000 on the Greek island of Paros"--Pref. Table of Contents: Overview; Dairy and Wine Flavors; Composition; Formation of Flavors; Analysis; Antioxidants and Health; Quality; Subject Index.