Synergy
By: edited by Gordon G. Birch, Geoffrey Campbell-Platt.
Contributors: Birch, G. G.; Campbell-Platt, Geoffrey.
Publisher: Intercept
Published: 1994
Place of publication: Andover [England]
Language: eng
Number of pages: 174
Subjects: Food -- Sensory evaluation.; Food -- Analysis.
Notes: Includes bibliographical references and index.
Table of contents: value: 1. Modelling psychophysical and perceptual interactions in taste and smell / J.E.R. Frijters; value: 2. Synergy and the consumer / H.J.H. Macfie; value: 3. Interaction between the energy content and sensory properties of foods / R.D. Mates; value: 4. The psychology of food aroma / S. van Toller; value: 5. Solution properties and the sweet taste of mixtures / M. Mathlouthi and M.O. Portmann; value: 6. Interactions of antioxidants in lipid systems / M.H. Gordon; value: 7. Hydrocolloid interaction in food / T. Hassager; value: 8. Gellan gum and its novel texture / R.J. Winwood, W. Gibson and S.M. Loy.; value: 9. Synergy involving soy protein isolates in meat products / S.H. Richert; value: 10. The Flavour of bouillon / U. Gasser ... [et al.]; value: 11. The Synergistic action of the taste and smell components of flavour / D.E. Hornung and M.P. Enns; value: 12. The enhancement of sweetness by Maltol / A.F. Bingham and G.G. Birch; value: 13. Optimizing food stability by combinative preservation techniques / G.W. Gould.