Food Flavours: Biology and Chemistry
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist's bookshelf.
C. Fisher, T. R. Scott, A. Taylor, and D. S. Mottram, Food Flavours: Biology and Chemistry, The Royal Society of Chemistry, 1997.
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Table of contents
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Front coverByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Front matterByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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PrefaceByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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ContentsByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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AcknowledgementByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Introduction - problems in flavour researchp1-14ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Flavour compoundsp15-55ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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The chemical sensesp56-98ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Flavour analysisp99-124ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Teaching flavour conceptsp125-146ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Bibliographyp147-150ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Glossaryp151-157ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Subject indexp158-166ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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Back coverpX003-X004ByThomas R. ScottThomas R. ScottSenior ReporterSearch for other works by this author on:
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