| Description |
1 online resource (ix, 335 pages) : illustrations. |
|
text file |
| Series |
Special Publications
|
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Special Publications.
|
| Bibliography |
Includes bibliographical references and index. |
| Summary |
The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an arr. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food -- Nutrition.
|
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Food. |
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Nutrition. |
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Functional foods.
|
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Functional foods. |
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Food -- Sensory evaluation.
|
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Food -- Sensory evaluation. |
| Genre/Form |
Electronic books.
|
| Added Author |
Ho, Chi-Tang, 1944-
|
| Other Form: |
Print version: Ho, Chi-Tang. Nutrition, Functional and Sensory Properties of Foods. Cambridge : Royal Society of Chemistry, ©2013 9781849736442 |
| ISBN |
9781849737685 (electronic book) |
|
1849737681 (electronic book) |
|
9781849736442 |
|
1849736448 |
|
