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Flavor Precursors Thermal and Enzymatic Conversions






Publisher:  American Chemical Society
Summary: Presents state-of-the-art information on flavor precursor chemistry. Explains how biocatalysts are used either as tools to make specific ingredients or as reaction promoters in natural biochemical systems that generate flavor mixtures. Discusses processed flavors whereby carbohydrates, amino acids, lipids, and vitamins are heated under conditions mimicking food processing to generate flavors by thermal reactions. Pre...sents complex model systems relating to the generation of processed flavors and examines the challenging analytical problems they present. Includes contributions from leading flavor chemists from Australia, Europe and the United States.

Teranishi, Roy is the author of Flavor Precursors Thermal and Enzymatic Conversions, published under ISBN 9780841222229 and 0841222223. Six Flavor Precursors Thermal and Enzymatic Conversions textbooks are available for sale on ValoreBooks.com, two used from the cheapest price of $15.39, or buy new starting at $71.75.
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Flavor Precursors Thermal and Enzymatic Conversions

ISBN-13: 9780841222229

ISBN: 0841222223

Publisher: American Chemical Society
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