{"product_id":"food-aroma-evolution-hardback","title":"Food Aroma Evolution - Hardback","description":"\u003cp\u003eOf the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. \u003cb\u003e\u003ci\u003eFood Aroma Evolution: During Food Processing, Cooking, and Aging \u003c\/i\u003e\u003c\/b\u003efocuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. \u003c\/p\u003e\u003cp\u003eFeatures\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eCovers aromatic evolution of food as it is affected by treatment \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eFocuses on food processing, cooking, and aging \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes both classic and new analytical techniques \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplains how the flavor perception results are influenced by other food constituents \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work.\u003c\/p\u003e\u003cp\u003eAlso available in the \u003cb\u003eFood Analysis \u0026amp; Properties Series: \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eAmbient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568)\u003c\/p\u003e\u003cp\u003eHyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796)\u003cb\u003e\u003ci\u003e \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eFingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671)\u003c\/p\u003e\u003cp\u003eFor a complete list of books in this series, please visit our website at: \u003c\/p\u003e\u003cp\u003ewww.crcpress.com\/Food-Analysis--Properties\/book-series\/CRCFOODANPRO\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45566751637742,"sku":"9781138338241","price":361.6,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/bookland.com.au\/products\/food-aroma-evolution-hardback","provider":"Book Land AU","version":"1.0","type":"link"}