Flavourings: Production, Composition, Applications, Regulations provides a comprehensive overview of the food flavouring industry, covering raw materials, production technologies, applications, and quality management. The book describes the generation of flavourings through physical, chemical, and biotechnological processes, including extraction, distillation, spray drying, encapsulation, and fermentation techniques used to produce flavour compounds. It also examines the composition of natural, nature-identical, and synthetic flavourings, as well as the principles of flavour formulation for beverages, confectionery products, dairy foods, ice cream, soups, and processed foods. In addition, the text discusses sensory evaluation methods, modern analytical techniques, microbiological testing, and quality assurance systems employed in flavour production. Detailed coverage is given to toxicological aspects, food safety considerations, international regulatory frameworks, and ethical issues related to the use of flavourings. Bringing together contributions from experts in both industry and academia, this book serves as an important reference for food scientists, flavour technologists, researchers, food engineers, and students in food science, food technology, and applied chemistry.

Ngôn ngữ:	eng
Tác giả:	Ziegler, Herta
Thông tin nhan đề:	Flavourings: Production, Composition, Applications, Regulations
Nhà xuất bản:	Wiley-VCH Verlag GmbH & Co. KGaA
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	827p.
Năm xuất bản:	2007