| Author: | ISBN: | 9781845693367 | |
| Publisher: | Elsevier Science | Publication: | June 8, 2007 |
| Imprint: | Woodhead Publishing | Language: | English |
| Author: | |
| ISBN: | 9781845693367 |
| Publisher: | Elsevier Science |
| Publication: | June 8, 2007 |
| Imprint: | Woodhead Publishing |
| Language: | English |
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.
The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.
Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.
- Discusses adapting ingredients to meet consumer demand for nutritious food
- Examines different technologies that improve flavour
- Techniques for flavour modification are highlighted
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research.
The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents.
Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification.
- Discusses adapting ingredients to meet consumer demand for nutritious food
- Examines different technologies that improve flavour
- Techniques for flavour modification are highlighted
