| Description |
xvi, 928 pages : illustrations ; 26 cm |
| Contents |
Preface -- Acknowledgments -- Contributors -- 1. The Flavor Industry -- 2. Flavor Analysis -- 3. Flavor Chemistry -- 4. Off-Flavors in Foods -- 5. Process Flavors -- 6. Biotechnology for the Production of Flavoring Materials -- 7. Natural Flavoring Materials -- 8. Plant Materials Used in Flavorings -- 9. Principal Essential Oils Used in Flavorings -- 10. Organic Chemicals Used in Flavorings and Fragrances -- 11. Flavor Manufacturing Part I -- 11. Flavor Manufacturing Part II Flavor Encapsulation -- 12. Flavoring Materials Contributing to Taste -- 13. Flavoring Ingredients Classified as GRAS by the Flavor Extract Manufacturers Association -- 14. Flavor Patents -- 15. The Flavorist -- 16. Quality Control in the Flavor Industry -- 17. Adulteration -- 18. Statistical Methods -- 19. Food Colorants -- 20. Sensory Analysis -- 21. The Safety of Flavoring -- 22. Labeling Regulations -- 23. International Flavor Legislation -- Index |
| Analysis |
Flavourings |
|
Flavourings |
| Notes |
Rev. ed. of: Source book of flavors / Henry B. Heath. c1981 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Flavor.
|
|
Flavoring essences.
|
|
Food -- Analysis.
|
| Author |
Heath, Henry B.
Source book of flavors
|
|
Reineccius, Gary.
|
| LC no. |
92024412 |
| ISBN |
0442003765 |
|
