How Flavor Works: The Science of Taste and Aroma
Nak-Eon Choi
€ 92.61
FREE Delivery in Ireland
Description for How Flavor Works: The Science of Taste and Aroma
Paperback. Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Num Pages: 240 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 230 x 153 x 16. Weight in Grams: 392.
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business.
How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and ... Read more
Show LessProduct Details
Publisher
John Wiley and Sons Ltd
Format
Paperback
Publication date
2015
Condition
New
Weight
392g
Number of Pages
240
Place of Publication
Hoboken, United Kingdom
ISBN
9781118865477
SKU
V9781118865477
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Nak-Eon Choi
Nak-Eon Choi is Research Director at Sias Co, Ltd, Seoul, South Korea. Jung H. Han, PhD CFS is an Adjunct Associate Professor in the Department of Food Science and Human Nutrition at the University of Illinois at Urbana/Champaign, USA.
Reviews for How Flavor Works: The Science of Taste and Aroma
"Anyone with an interest in foods, flavours or fragrances (dare I say most of us!) will definitely 'sniff out' something of value from this book." (Chemistry in Australia, 1 October 2015) "Other readers with a professional (e.g. culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account ... Read more