ISBN 9780841226166 is out of print and is currently unavailable, alternate formats (if applicable) are shown below.
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Volatile Sulfur Compounds in Food (Out of print)
| AUTHOR | Mahattanatawee, Kanjana; Qian, Michael; Qian, Michael et al. |
| PUBLISHER | American Chemical Society (03/14/2012) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
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Product Format
Product Details
ISBN-13:
9780841226166
ISBN-10:
0841226164
Binding:
Hardback or Cased Book (Unsewn / Adhesive Bound)
Content Language:
English
More Product Details
Page Count:
368
Carton Quantity:
1
Product Dimensions:
6.20 x 1.00 x 9.10 inches
Weight:
1.45 pound(s)
Feature Codes:
Bibliography,
Index,
Table of Contents,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Technology & Engineering | Food Science - General
Technology & Engineering | Chemistry - Industrial & Technical
Dewey Decimal:
664
Library of Congress Control Number:
2011029690
Descriptions, Reviews, Etc.
publisher marketing
Although the importance of sulfur compounds to the flavor and off-flavor characteristics of foods is well known, achieving a complete understanding of how this group of compounds contributes to specific food products has
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
been challenging due to their high reactivity, low sensory thresholds, and low concentration in food systems. Due to the advancement of modern analytical instrumentation with improved sensitivity and reliability, new knowledge on
volatile sulfur compounds has been accumulating at a rapid rate. This book brings together intelligent insights and approaches from prominent scientists in the fields of food and flavor to bring a deep understanding about the flavor contributions of sulfur compounds.
Show More
List Price $220.00
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