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Flavourings: Production, Compisiton, Applications, Regulations

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In this second revised and updated edition, the book once again draws on the expert knowledge of more than 40 contributors with backgrounds in both industry and academia to grant a comprehensive overview of the production, processing, composition and application of various food flavourings. The reader is provided with up-to-date information on raw materials of natural, biotechnological and synthetic origin. Additionally, the authors focus on toxicological, legal, and ethical aspects, quality control methods and system, as well as the conventional and innovative analytical techniques employed in this field. This expanded edition discusses in detail the manifold advances in processing and applications. Apart from an extensive evaluation of the use of flavourings in convenience foods, the topic of aroma analysis has been included. Up-to-date reference to pertinent literature and in-depth subject index complete this overview of the captivating world of flavourings. The contents this book is manufacturing processes, raw materials for flavourings, blended flavourings, application, quality control, and legislation / toxicology.

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Detail Information

Series Title

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Call Number

615.1-3 Zie F

Publisher

Germany : Wiley VCH., 2007

Collation

Ed.2-Cet.1. xxiv, 828 hal. Ilus. ; 24,5 cm Index.

Language

Indonesia

ISBN/ISSN

978-3-527-31406-5

Classification

615.1-3 Zie F

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Media Type

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Edition

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