Released on = April 22, 2007, 9:51 pm

Press Release Author = Bharat Book Bureau

Industry = Marketing

Press Release Summary = Ingredients and technologies which improve the flavour of
food have always played a major role in food formulation.

Press Release Body = Modifying flavour in food
Edited by A J Taylor and J Hort, University of Nottingham, UKIngredients and
technologies which improve the flavour of food have always played a major role in
food formulation. With increasing consumer demand for diet products, ready meals and
natural ingredients, there is considerable pressure on food manufacturers to adapt
ingredients in order to produce nutritious food. This important book provides
professionals within the food industry with a comprehensive review of recent
developments and research.

The book begins with a comprehensive introduction followed by chapters on flavouring
substances and the extraction of flavourings from natural sources. Chapters discuss
technologies which improve flavour such as white biotechnology, the development of
yeast flavour enhancers and the formulation of flavoursome low fat food. Further
chapters cover techniques for flavour modification such as the controlled release of
flavours, developments in sweeteners and masking agents for foods. The book
concludes with chapters on the applications of new ingredients such as bitter
blockers and masking agents.

For more information, Please visit : http://www.bharatbook.com/bookdetail.asp?bookid

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