東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Linked to FindBook

Google Book

Amazon

博客來

Aroma and flavor in product development = characterization, perception, and application /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Aroma and flavor in product development/ edited by Rajnibhas Sukeaw Samakradhamrongthai.
Reminder of title:	characterization, perception, and application /
other author:	Samakradhamrongthai, Rajnibhas Sukeaw.
Published:	Cham :Springer Nature Switzerland : : 2024.,
Description:	xv, 373 p. :ill. (some col.), digital ;24 cm.
[NT 15003449]:	The overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor.
Contained By:	Springer Nature eBook
Subject:	Food - Analysis. -
Online resource:	https://doi.org/10.1007/978-3-031-62612-8
ISBN:	9783031626128

Aroma and flavor in product development = characterization, perception, and application /
Aroma and flavor in product developmentcharacterization, perception, and application /[electronic resource] :edited by Rajnibhas Sukeaw Samakradhamrongthai. - Cham :Springer Nature Switzerland :2024. - xv, 373 p. :ill. (some col.), digital ;24 cm.

The overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Illuminating the uses of tools such as gas chromatography, descriptive sensory analysis, and more, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish Aroma and Flavor in Product Development: Characterization, Perception, and Application not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.

ISBN: 9783031626128

Standard No.: 10.1007/978-3-031-62612-8doiSubjects--Topical Terms:

564346
Food
--Analysis.

LC Class. No.: TX541

Dewey Class. No.: 664.07

Aroma and flavor in product development = characterization, perception, and application /
LDR:02864nmm a22003375a 4500 001 2387806
003 DE-He213
005 20240831130301.0
006 m d
007 cr nn 008maaau
008 250916s2024 sz s 0 eng d
020 $a 9783031626128 $q (electronic bk.)
020 $a 9783031626111 $q (paper)
024 7 $a 10.1007/978-3-031-62612-8 $2 doi
035 $a 978-3-031-62612-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.07 $2 23
090 $a TX541 $b .A769 2024
245 0 0 $a Aroma and flavor in product development $h [electronic resource] : $b characterization, perception, and application / $c edited by Rajnibhas Sukeaw Samakradhamrongthai.
260 $a Cham : $b Springer Nature Switzerland : $b Imprint: Springer, $c 2024.
300 $a xv, 373 p. : $b ill. (some col.), digital ; $c 24 cm.
347 $a text file $b PDF $2 rda
505 0 $a The overview -- The perception -- The formation -- The extraction and isolation -- The identification -- The characterization and creation -- The stability -- The encapsulation -- The controlled release -- The interaction and applications -- The current and emerging research related aroma and flavor.
520 $a One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Characterization, Perception, and Application, researchers and product innovators will find a thorough elucidation of the dynamic interplay of aroma and flavor in complex formulations across various applications, and of the crucial role of foundational elements in crafting globally appealing products. This guide provides essential insights into perception, formation, and development, enabling developers to enhance food items' organoleptic qualities and thereby provide consumers with an enhanced sensory experience. It is unique in its focus on raw material properties, processing changes, and flavor application tools, offering comprehensive coverage of encapsulation methods, isolation, extraction, and release mechanisms. Illuminating the uses of tools such as gas chromatography, descriptive sensory analysis, and more, the text decodes complex chemical compositions to enable effective communication and replication of desired sensory experiences. Readers will finish Aroma and Flavor in Product Development: Characterization, Perception, and Application not only with a strong grasp on the latest insights into aroma and flavor research trends, such as sustainable sourcing and novel extraction methods, but also with a vision for the future of food product development.
650 0 $a Food $x Analysis. $3 564346
650 1 4 $a Food Science. $3 890841
650 2 4 $a Sensory Evaluation. $3 3664342
650 2 4 $a Food Chemistry. $3 3531310
650 2 4 $a Food Engineering. $3 3591606
700 1 $a Samakradhamrongthai, Rajnibhas Sukeaw. $3 3752489
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-62612-8
950 $a Biomedical and Life Sciences (SpringerNature-11642)