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Food Aroma Evolution

- During Food Processing, Cooking, and Aging

af Matteo Bordiga, Leo M.L. Nollet

indgår i Food Analysis & Properties serien

Food Aroma Evolution af Matteo Bordiga
Bag om Food Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781138338241
  • Indbinding:
  • Hardback
  • Sideantal:
  • 744
  • Udgivet:
  • 2. december 2019
  • Størrelse:
  • 261x185x49 mm.
  • Vægt:
  • 1414 g.
  • 2-3 uger.
  • 11. december 2024

Normalpris

Abonnementspris

- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding

Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.

Bag om Matteo Bordiga

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Beskrivelse af Food Aroma Evolution

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.

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