Flavor Technology. Physical Chemistry, Modification, and...

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Flavor Technology. Physical Chemistry,...

Flavor Technology. Physical Chemistry, Modification, and Process

Name: Flavor Technology. Physical Chemistry, Modification, and Process
ISBN: 9780841233263

Chi-Tang Ho, Chee-Teck Tan, and Chao-Hsiang Tong (Eds.)

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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.

Categories:

Engineering

Year:

1995

Publisher:

American Chemical Society

Language:

english

Pages:

264

ISBN 10:

0841233268