Food chemicals provide a variety of information. They inform us of food safety, quality, authenticity, and origin, with direct links to our emotional responses in many cases. This information is key to our survival, whether to avoid disease or to find nutrients, and our enjoyment. Those involved with food production, processing and testing strive to better understand how food chemistry and oral processing provide information about food. Ideally, chemical analytical instrumentation and sensors could be developed to measure, ...

The Chemical Sensory Informatics of Food: Measurement, Analysis, Integration 2016, American Chemical Society

ISBN-13: 9780841230699

Hardcover

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