Food flavoring technology

Author: Cao Yanping
Publisher:
Publishing Date: 2002-05-01
Features: This book systematically and comprehensively introduces the physiological basis of food flavor and the theoretical doctrines related to the taste, aroma, and visual perception of food. It particularly emphasizes the summarization of techniques and practical application points related to food flavor adjustment (aroma adjustment, quality adjustment, color adjustment), focusing on both the guiding role of theory and providing practical operational experience as much as possible. The book comprehensively provides various materials related to food seasoning. It details the sweeteners, acidifiers, umami enhancers, food colors, thickeners, natural extracts, various food flavors and spices, as well as the properties and seasoning characteristics of important fermented seasonings domestically and internationally. Additionally, it categorizes animal-based, plant-based, and fermented foods to introduce their respective flavor characteristics and seasoning techniques, as well as the features and production technologies of various composite seasonings. It also briefly introduces the flavor characteristics of important domestic and international cuisines, Chinese culinary techniques, and the main methods and technical key points of food flavor evaluation. This book can serve as a reference for technical personnel, management staff, and relevant professional students and teachers in fields such as food science research, food processing and manufacturing, agricultural product processing, and catering. It can also be used as a teaching material for personnel training and professional education.
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