Click to enlargeFlavor Development: Composition to Innovation

Softcover
420 pages
Published 2009
ISBN-10: 1-932633-51-0
ISBN-13: 978-1-932633-51-1

Look Inside the Book:
Introduction
Table of Contents
Sample Pages
Press Release
Index


  • Are you interested in formulating flavors?
  • Do you want to know the latest natural/organic products on the flavor market?
  • Do you know the origin and composition of certain flavors?

    A new world of flavor creation has been emerging for years. As foods become more complex, so does flavor formulation. Elevating flavor design, production and quality to the highest standards requires a blend of science, art and innovation. Flavor Development: Composition to Innovation is a compilation of selected articles written by world-renowned experts from Perfumer & Flavorist magazine. In 33 information-packed chapters, various experts discuss aspects of flavor creation—from composition to formulation to natural/organic to innovation.

    Topics include:
    • Origins/Composition
    • Creation/Formulation
    • Natural/Organic
    • Marketing
    • Future Innovations
    • Composing Savory Flavors
    • Spray Drying
    • The Future of Snack Foods
    • Top Seven Dairy Materials
    • And Much More!


    About the Authors

    Well-known contributors include:

    • Ian Gatfield, PhD, independent consultant
    • Arvind Ranadive, PhD, Premier Vanilla
    • Libor Cerveny, PhD, Professor, Department of Organic Technology, Institute of Chemical Technology, Prague
    • Mark Erman, PhD, Lyondell
    • Shane McDonald, PhD, independent consultant
    • L. Michael Popplewell, VP for Corporate Fesearch, IFF


    Reviews/Testimonials

    This volume, focusing on the composition of key naturals and synthetic aroma chemicals, in addition to techniques and processes for flavor compounding, presents a broad range of expertise from an international panel of industry insiders. These chemists and researchers bring their unique insights to the state of and future of flavor chemistry and formulation, making this book a must-have for flavor chemists and allied personnel seeking to produce winning flavors.
    -Jeb Gleason-Allured, Editor, Perfumer & Flavorist magazine


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    9781932633511$129.00

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