3rd Edition. – Aspen Publishers, Inc., Gaithersburg, Marylan, USA, 1999. – 492 p. – ISBN: 0834216213. Written for scientists and technologists in the flavor and food industries, this book provides a comprehensive review of the natural sources of flavor ingredients and the formulation, manufacture, and application of food flavorings. New to this edition are chapters on...
Second Edition. — Wiley-Blackwell, 2017. — 430 p. — ISBN: 978-1-119-11476-5. In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures...
IFT Press. Wiley-Blackwell. 2011. 468 p. Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and...
3rd Ed. —Wiley-Blackwell, 2017. — 628 p. — ISBN10: 1118856414, 13 978-1118856413. The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and...
CRC Press LLC, 2003. — 327 p. This book is intended for students and practitioners because it covers both the essentials of colorants and their technological and practical aspects. It starts with easy-to-understand material and goes on to highly specialized concepts and their applications. It should also be useful to both beginning researchers and those from related fields who...
Academic Press, 2018. — 561 p. — (Handbook of Food Bioengineering, Volume 7). — ISBN: 978-0-12-811518-3. This book, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using...
CRC Press, 2012. — 492 p. This book was intended to provide a concise one volume selection of flavor topics especially important for food technologists and students in food technology/chemistry, who are main target reader groups, and all those who want to have a starting point in a more in-depth exploration of the field of food flavors. Having this in mind, the book chapters...
2nd Edition, Printed in the Federal Republic of Germany: John Wiley & Sons Inc, 2007. - 853 p. ISBN10: 3527314067. ISBN13: 978-3-527-31406-5. The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life–style: The consumer is drawn to interesting, healthy, pleasurable, exciting or...
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