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EBOOK
Title Nutrition, functional and sensory properties of foods / edited by Chi-Tang Ho ... [et at.].
Imprint Cambridge : Royal Society of Chemistry, 2013.

Series Special Publications
Special Publications.
Subject Food -- Nutrition.
Functional foods.
Food -- Sensory evaluation.
Alt Name Ho, Chi-Tang, 1944-
Description 1 online resource (ix, 335 pages) : illustrations.
Bibliography Note Includes bibliographical references and index.
Summary The link between nutrition, food and health is well established and the global interest in these areas generates new information every day. This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an arr.
Contents Flavor Chemistry; Nutritional and Functional Properties of Food; Subject Index
ISBN 9781849737685 (electronic bk.)
1849737681 (electronic bk.)
9781849736442
1849736448
OCLC # 829365721
Additional Format Print version: Ho, Chi-Tang. Nutrition, Functional and Sensory Properties of Foods. Cambridge : Royal Society of Chemistry, ©2013 9781849736442


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