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Source book of flavors

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Series Title

-

Call Number

[ITP-LIB-358]

Publisher

nyu : Chapman & Hall., c1994

Collation

xvi, 928 p. : ill. ; 26 cm.

Language

English

ISBN/ISSN

9781461578895

Classification

TP418 .S68 1994

Content Type

-

Media Type

-

Carrier Type

-

Edition

2nd ed.

Subject(s)

Food
Flavoring essences
Flavor

Specific Detail Info

Table of contents : Front Matter....Pages i-xvi The Flavor Industry....Pages 1-23 Flavor Analysis....Pages 24-60 Flavor Chemistry....Pages 61-115 Off-Flavors in Foods....Pages 116-138 Process Flavors....Pages 139-154 Biotechnology for the Production of Flavoring Materials....Pages 155-175 Natural Flavoring Materials....Pages 176-364 Plant Materials Used in Flavorings....Pages 365-380 Principal Essential Oils Used in Flavorings....Pages 381-390 Organic Chemicals Used in Flavorings and Fragrances....Pages 391-537 Flavor Manufacturing....Pages 538-625 Flavoring Materials Contributing to Taste....Pages 626-654 Flavoring Ingredients Classified As GRAS By the Flavor Extract Manufacturers Association....Pages 655-670 Flavor Patents....Pages 671-690 The Flavorist....Pages 691-712 Quality Control in the Flavor Industry....Pages 713-730 Adulteration....Pages 731-742 Statistical Methods....Pages 743-787 Food Colorants....Pages 788-816 Sensory Analysis....Pages 817-837 The Safety of Flavorings....Pages 838-851 Labeling Regulations....Pages 852-875 International Flavor Legislation....Pages 876-914 Back Matter....Pages 915-928

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