| Autor: |
Berger, Ralf Günter, Barnekow, Rainer, Muche, Sylvia, Ley, Jakob, Sabater, Christopher, Hilmer, Jens-Michael, Krammer, Gerhard |
| Zdroj: |
Flavours & Fragrances; 2007, p457-488, 32p |
| Abstrakt: |
While in ancient times, the sensorial properties of a flavour for foodstuffs were of major importance, modern flavours have to perform like multifunctional systems. Physical form, chemical and mechanical stability and controlled release mechanisms are meanwhile essential criteria for the flavour quality. All these properties have to be addressed by a flavourist in close cooperation with technologists. Therefore, knowledge about food product properties must lead to a careful and intelligent evaluation of the flavour system as an important driver for the success of the final product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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