Modifying Flavour in Food

Edited by A.J. Taylor, J. Hort

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Table of Contents

Modifying Flavour: An Introduction. Flavouring Substances: From Chemistry and Carriers to Legislation. Extraction of Flavourings from Natural Sources. From Fermentation to White Biotechnology: How Microbial Catalysts Generate Flavours. New Developments in Yeast Extracts for Use as Flavour Enhancers. Chiral Chemistry and Food Flavourings. Formulating Low Fat Food: The Challenge of Retaining Flavour Quality. New Pungent and Cooling Compounds for Use in Foods. Controlled Release of Flavour in Food Products. Developments in Sweeteners. Enhancing Umami Taste in Foods. Bitter Blockers in Foods and Pharmaceuticals. Masking Agents for Use in Foods. Selecting the Right Flavourings for a Food Product.
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