This book addresses a wide range of topics including process production, genetic engineering and tissue culture-with specific examples taken from flavors and fragrances, regulation of biotechnology products in foods, and consumer perception information. Describes the properties, applications, and manufacture of natural and artificial flavor and fragrance materials. This hardcover book includes fully detailed and comprehensive analysis and review of research studies supported by the Olfactory Research Fund. Dictonary of Toxicology E. Hodgson, R.B. Mailman and J.F. Chambers, Eds. Comprehensive discussion of the use of chiral terpenes to synthesize various types of naturally occuring compounds.
Organization is based on terpenes and the necessary strucural modifications.
Encyclopedia of Common Natural Ingrediants Used in Food, Drugs, and Cosmet 2nd ed. This new reference set brings together regulatory citations, FEMA numbers, names and common synonyms, specifications, natural sources, and permitted use levels in food. Surveys the chemistry, creation, legislation, and quality control of natural and synthetic flavoring materials. Flavor Encapsulation S.J. Risch and G.A. Reineccius, Eds. Includes an overview and 17 papers describing original research in the field of flavor encapsulation.