How flavor works : the science of taste and aroma

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How flavor works : the science of taste...

How flavor works : the science of taste and aroma

Nak-Eon Choi, Jung H Han

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الفئات:

عام:

2015

الإصدار:

1

الناشر:

Wiley-Blackwell

اللغة:

english

الصفحات:

240

ISBN 10:

1118865472

ISBN 13:

9781118865477

ملف:

PDF, 4.57 MB

IPFS:

,

english, 2015

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Rowe D.J. (Ed.) — Chemistry and Technology of Flavours and Fragrances

Malcolm Bourne — Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

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Herbert Stone, Rebecca Bleibaum, Heather A. Thomas — Sensory Evaluation Practices

Constan Classen, David Howes, Anthony Synnott — Aroma: The Cultural History of Smell

Bertil Hulten, Niklas Broweus, Marcus van Dijk — Sensory Marketing

César Vega, Job Ubbink, Erik van der Linden, (eds.) — The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Gordon M. Shepherd — Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Ole G. Mouritsen, Klavs Styrbæk, Jonas Drotner Mouritsen, Mariela Johansen — Umami: Unlocking the Secrets of the Fifth Taste

Ole G. Mouritsen; Klavs Styrbæk — Mouthfeel : How Texture Makes Taste

Stefano Castriota — Wine Economics

Jean Anthelme Brillat-Savarin, M. F. K. Fisher — The Physiology of Taste: or Meditations on Transcendental Gastronomy

Bob Holmes — Flavor: The Science of Our Most Neglected Sense

Y. H. Hui, Feng Chen, L. M. Nollet, Raquel P. F. Guiné, Olga Martin-Belloso, M. Isabel Menguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Nirmal Sinha, Peggy Stanfield — Handbook of Fruit and Vegetable Flavors

David M. Kaplan — The Philosophy of Food

Catherine Rouby, Benoist Schaal, Danièle Dubois, Rémi Gervais, A. Holley — Olfaction, Taste, and Cognition

Ray Marsili — Techniques for Analyzing Food Aroma

Daniel Patterson, Mandy Aftel — The Art of Flavor

Mathew Attokaran PhD — Natural food flavors and colorants

Owen R. Fennema — Food Chemistry

Philip R. Ashurst — Food Flavorings, 3rd ed

Carl Frey and Russell Rouseff (Eds.) — Natural Flavors and Fragrances. Chemistry, Analysis, and Production

Thomas DeBaggio, Arthur O. Tucker, Francesco DeBaggio — The encyclopedia of herbs : a comprehensive reference to herbs of flavor and fragrance

Francois Chartier — Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor

Charles Spence, Betina Piqueras-Fiszman — The Perfect Meal : The Multisensory Science of Food and Dining

De Rovira, Dolf A — Dictionary of flavors

Nak-Eon Choi, Jung H. Han — How Flavor Works: The Science of Taste and Aroma

Elisabeth Guichard, Christian Salles, Martine Morzel, Anne-Marie Le Bon — Flavour: from food to perception

Kevin Goodner, Russell Rouseff — Practical Analysis of Flavor and Fragrance Materials

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Barb Stuckey — Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good

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Niki Segnit — The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook

Becky Selengut — How to taste: the curious cook's handbook to seasoning and balance, from umami to acid and beyond--with recipes

Deepak Kumar Verma,Prem Prakash Srivastav — Science and Technology of Aroma, Flavor, and Fragrance in Rice

Marty Jopson — The Science of Food : An Exploration of What We Eat and How We Cook

Judy Griffin — Flowers That Heal

The Editors at Cook’s Illustrated — Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

Panten, Johannes; Surburg, Horst — Common Fragrance And Flavor Materials : Preparation, Properties And Uses

Esther Sendra-nadal, Angel A. Carbonell-barrachina — Sensory and Aroma Marketing

Kathryn Deibler, Jeannine Delwiche — Handbook of Flavor Characterization (Food Science and Technology)

Richard L. Doty — Handbook of olfaction and gustation, Volume 236

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