Böcker i Developments in Food Science-serien

Containing the proceedings of the 11th Weurman Flavour Research Symposium, this book describes the research advances related to the flavour of foods and beverages. It highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology.

Contains reviews on the relationship between mould growth in grain and its effects as well as the accumulation of mycotoxins. This book discusses properties of 'storage fungi' such as the water and temperature relationship, taxonomy and nomenclature aspects. It covers scientific and practical aspects of grain storage on farms and in industries.

Featuring the advances on chemistry, structure and functional properties of "novel proteins and polysaccharides", and placing an emphasis on fundamental structure-function relationships, this book is useful to those working in product development and fundamental food research.

Reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. This work includes papers and short contributions based on lectures read at the symposium, contributions based on the posters presented in the poster sessions and in some cases, a workshop report.

Suitable for food scientists, medical researchers, analytical and synthetic organic chemists, chefs, and those involved with, and interested in, food and food flavours in general, this title offers a collection of papers covering various aspects of an important group of botanicals which have long been used to improve the flavor of food.