Flavour Formation of Foods - Sulieman, Abdel Moneim
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This book reviews the different aspects of natural or processed food flavor. Where the book includes fourteen chapters in which a review of the composition of flavor compounds and their evolution within different foods, the forms of flavors and their methods of measurement and techniques used to identify the components of aromas. And learn about the smell system and its components and functions. The book also included flavor enhancers and their sources. The last sections included identifying the composition of flavor in fruits, vegetables and fermented foods. The book concluded with the use of…mehr

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Produktbeschreibung
This book reviews the different aspects of natural or processed food flavor. Where the book includes fourteen chapters in which a review of the composition of flavor compounds and their evolution within different foods, the forms of flavors and their methods of measurement and techniques used to identify the components of aromas. And learn about the smell system and its components and functions. The book also included flavor enhancers and their sources. The last sections included identifying the composition of flavor in fruits, vegetables and fermented foods. The book concluded with the use of genetic engineering in the development of flavoring compounds.
Autorenporträt
O professor Abdel Moneim E. Sulieman obteve o doutoramento em 2001 com o apoio da bolsa DAAD (Organização Alemã de Intercâmbio Acadêmico) e fez um pós-doutorado na Universidade de Kobe, no Japão. É especialista em 'Microbiologia/Biotecnologia'. É autor de oito livros didáticos e mais de 100 artigos científicos em revistas de renome.