Flavourings : production, composition, applications, regulations.

The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provid…

Source book of flavors

Edition

2nd ed.

ISBN/ISSN

9781461578895

Collation

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

Series Title

-

Call Number

[ITP-LIB-358]

Flavor chemistry and technology

"One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food appl…

Food Flavourings

Edition

-

ISBN/ISSN

9781461304999

Collation

-

Series Title

-

Call Number

[ITP-LIB-356]

Halal food production

Edition

-

ISBN/ISSN

9781587160295

Collation

xvii, 379 p. : ill. ; 24 cm.

Series Title

-

Call Number

[ITP-LIB-355]

An outline of scientific writing: for researchers with English as a foreign l…

Edition

-

ISBN/ISSN

9789810224660

Collation

xiii, 160 p. : ill. ; 22 cm.

Series Title

-

Call Number

[ITP-LIB-354]

Multivariate data analysis in sensory and consumer science

Edition

-

ISBN/ISSN

9780917678417

Collation

317 p. : ill. ; 24 cm.

Series Title

Publications in food science and nutrition

Call Number

[ITP-LIB-353]

Sensory evaluation techniques

Honey-mustard chicken roasting in an oven, fashion models sporting the latest line of lipstick, blush and balm, and the piercing sound of paper being torn in half may not seem to have much in common. But in reality, food, cosmetic and paper products similar to these often undergo rigorous testing at some stage or another as part of a fascinating-and stimulating-scientific process: sensory evalu…

Sensory evaluation of food: principles and practices

This volume covers all the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. It provides fundamental theories, psychological and statistical, that form the basis and rationale for sensory test design. Statistics used in sensory evaluation are also demonstrated both as stand-alone material presented in appendices and as integrated applica…

Marketing 3.0: from products to customers to the human spirit

The new model for marketing- Marketing 3.0 -treats customers not as mere consumers but as the complex, multi-dimensional human beings that they are. Customers, in turn, are choosing companies and products that satisfy deeper needs for participation, creativity, community, and idealism. In Marketing 3.0 , world-leading marketing guru Philip Kotler explains why the future of marketing lies in cr…