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Food Aroma Evolution: During Food Processing, Cooking, and Aging - Food Analysis & Properties Bordiga, Matteo, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) 1st edition
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Food Aroma Evolution: During Food Processing, Cooking, and Aging - Food Analysis & Properties
Bordiga, Matteo, Ph.D. (Universita del Piemonte Orientale, Novara, Italy)
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are developed and affected during food processing, cooking, and aging.
726 pages, 75 Illustrations, black and white
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | December 2, 2019 |
| ISBN13 | 9781138338241 |
| Publishers | Taylor & Francis Ltd |
| Pages | 744 |
| Dimensions | 261 × 185 × 49 mm · 1.41 kg |
| Language | English |
| Editor | Bordiga, Matteo, Ph.D. (Universita del Piemonte Orientale, Novara, Italy) |
| Editor | Nollet, Leo M.L. (University College Ghent) |
