Flavor Technology: Physical Chemistry, Modification, and Process

By Chi-Tang Ho

Provides an overview of the physical chemistry principles involved in the preparation of flavor products. Covers reaction kinetics, modeling, physical phenomena associated with flavor emulsion and encapsulation, and the effects of processing and storage on flavors. Explores the kinetics of flavor generation and deterioration. Addresses the kinetics of flavor binding and release. Focuses on the physical properties and stability of flavor emulsion, microemulsion, and encapsulation. Examines the physical characteristics of flavor compounds during food processing.

• Format: Hardcover
• Language: English
• ISBN: 0841233268
• ISBN13: 9780841233263
• Release Date: May 1995
• Publisher: American Chemical Society
• Length: 280 Pages
• Weight: 1.16 lbs.
• Dimensions: 1.0" x 5.9" x 9.1"