Food Flavorings

食品科学技术基础学科

原   价:
1138.00
售   价:
910.00
优惠
平台大促 低至8折优惠
发货周期:外国库房发货,通常付款后3-5周到货
作      者
出  版 社
出版时间
2012年10月24日
装      帧
平装
ISBN
9781461359036
复制
页      码
332
开      本
9.21 x 6.14 x 0.74
语      种
英文
综合评分
暂无评分
我 要 买
- +
库存 20 本
  • 图书详情
  • 目次
  • 买家须知
  • 书评(0)
  • 权威书评(0)
图书简介
The need for a further edition of a book is gratifying for contributors and editor alike. When faced with the corresponding challenge to identify what has changed in one sector of a particular industry, however, initial enthusiasm frequently declines. Nowhere is this more evident than in this book on food flavourings, because the industry still remains the tantalising blend of art, science and technology that was alluded to in the first edition. Instrumentation and analytical skills can now identify flavour components down to nanogram and picogram concentrations and yet the skilled flavourist is often still able to defeat this scientific ability. Many parts of the food industry, and in particular the more traditional outlets such as baking and confectionery, use flavours and methods of application that have changed little in fifty years. At the other end of the spectrum, advanced synthetic chemistry methods and computer-controlled natural product processes can give the flavour industry a greater selection of higher quality materials than ever before. The industry itself has, in recent years, undergone many commercial changes, and in the U.K. some manufacturers’ names known for a century or more have disappeared to become part of larger corporate entities. Flavours are for the first time controlled, albeit in a small way, by statute based on a European Directive.
本书暂无推荐
本书暂无推荐
看了又看
  • 上一个
  • 下一个