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Flavourings

Production, Composition, Application, Regulation

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 completely new taste experiences.
This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.

Portrait
Born near Munich in 1961, Dr. Herta Ziegler studied chemistry at the University of Bayreuth, Germany, focusing on analytical chemistry. She soon discovered her profound interest for the organic analysis of complex natural matrices, which were also the subjects of her master and doctoral theses with Prof. Gerhard Spiteller. Her position as head of corporate research at Erich Ziegler GmbH since 1992 allowed her to combine her penchant for citrus oils with her professional activities
In the 1980s, Erich Ziegler laid the foundation for 'Flavourings' with his book 'Die natürlichen und künstlichen Aromen' ('Natural and Artificial Aromas'). He contributed this expertise to the first edition, when in continuation of the family tradition, 'Flavourings', addressed an international audience under the auspices of Herta Ziegler in 1998. With the present second edition, dedicated to Erich Ziegler on the occasion of his 80th birthday, she presents an updated version of her comprehensive overview of the flavour & fragrance industry.
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  • Artikelbild-0
  • INTRODUCTION
    Dynamics in the Business with Taste
    MANUFACTURING PROCESSES
    Physical Processes
    Biotechnological Processes
    RAW MATERIALS FOR FLAVOURINGS
    Introduction
    Flavouring Ingredients
    Non flavouring Ingredients
    BLENDED FLAVOURINGS
    Introduction
    Fruit Flavours
    Other Blended Flavourings
    APPLICATIONS
    Introduction
    Flavourings for Beverages
    Flavourings for Confectioneries, Baked Goods, Ice-cream and Dairy Products
    Flavouring of Bouillons, Soups and Sauces
    QUALITY CONTROL
    Sensory Analysis in Quality Control
    Analytical Methods
    Microbiological Testing
    LEGISLATION AND TOXICOLOGY
    Introduction and Definitions
    Toxicological Considerations
    FAO/WHO and Council of Europe
    European Union
    America
    Asia
    South Africa and Australia
    Religious Dietary Rules
    Index
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Beschreibung

Produktdetails

Einband gebundene Ausgabe
Herausgeber Herta Ziegler
Seitenzahl 828
Erscheinungsdatum 26.01.2007
Sprache Deutsch, Englisch
ISBN 978-3-527-31406-5
Verlag Wiley-VCH
Maße (L/B/H) 24.7/18/4.7 cm
Gewicht 1707 g
Abbildungen 250 schwarzweisse Abbildungen, 120 Tabellen
Auflage 2. vollst. überarbeitete A
Buch (gebundene Ausgabe, Deutsch, Englisch)
Buch (gebundene Ausgabe, Deutsch, Englisch)
Fr. 436.00
Fr. 436.00
inkl. gesetzl. MwSt.
inkl. gesetzl. MwSt.
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