Coffee Flavor Chemistry
Language: en
Pages: 424
Authors: Ivon Flament
Categories: Science
Type: BOOK - Published: 2001-11-28 - Publisher: John Wiley & Sons

This, the first comprehensive review of coffee flavor chemistry is entirely dedicated to flavor components and presents the importance of analytical techniques for the quality control of harvesting, roasting, conditioning and distribution of foods. Provides a reference for coffee specialists and an introduction to flavor chemistry for non-specialists The author
Flavor Chemistry
Language: en
Pages: 439
Authors: Roy Teranishi, Emily L. Wick, Irwin Hornstein
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Celebrating the founding of the Flavor Subdivision of the Agriculture and Food Chemistry Division of the American Chemical Society, this book provides an overview of progress made during the past 30-40 years in various aspects of flavor chemistry as seen by internationally renowned scientists in the forefront of their respective
Flavor Chemistry and Technology
Language: en
Pages: 520
Authors: Gary Reineccius
Categories: Technology & Engineering
Type: BOOK - Published: 2005-07-11 - Publisher: CRC Press

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and
Encyclopedia of Food Chemistry
Language: en
Pages: 2194
Authors: Gary Reineccius
Categories: Technology & Engineering
Type: BOOK - Published: 2018-11-22 - Publisher: Elsevier

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles
Drying and Roasting of Cocoa and Coffee
Language: en
Pages: 356
Authors: Ching Lik Hii, Flávio Meira Borém
Categories: Health & Fitness
Type: BOOK - Published: 2019-06-26 - Publisher: CRC Press

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages