Journals Higher Education



Published: 28 July 2005

256 Pages | 56 halftones & line illus.

6 x 9 inches

ISBN: 9780841239050

Bookseller Code (06)

Process and Reaction Flavors

Recent Developments

Edited by Deepthi K. Weerasinghe and Mathias K. Sucan

American Chemical Society

ACS Symposium Series

The book provides a comprehensive overview of Process and Reaction flavors: Maillard reactions and its related degradation pathways of sugars, fats and proteins have become a convenient cost effective way of producing complex flavors. It gives a comprehensive overview of flavors generated thermally. The book then discuses the safety, legal and regulatory aspects followed by an introduction to Kosher and Halal issues.


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