Food flavour technology - Taylor, Andrew J. (Canada : CRC Press, 2002)
Creating and formulating flovours.--The basic chemistry and conditions underpinning reactio flavour production.--Biotechnologycal flavour generation.--Plant-derived natural sources of flavour.--Flavour encapsulation using polymer-based delivery systems.--Delivery of flavours from matrices.--Modelling flavour reléase.--Instrumental methods of analysis.--Sensory methods of flavour analysis.--Flavour legislation
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Keywords: Esencias saborizantes