Flavoromics An Integrated Approach to Flavor and Sensory Assessment

This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.

Über den Autor / die Autorin

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books.
Dr Matteo Bordiga is currently an Assistant Professor of Food Chemistry at Università del Piemonte Orientale (UPO), Novara, Italy. He earned his PhD in Food Science and MS in Chemistry and Pharmaceutical Technologies from the same University. His main research activity concerned food chemistry, investigating the different classes of polyphenols from an analytical, technological and nutritional point of view. More recently, he moved his research interests to wine chemistry, focusing his attention on the entire production process.

Produktdetails

• Mitarbeit: Leo Nollet (Herausgeber), Bordiga Matteo (Herausgeber)
• Autoren: Leo (University College Ghent) Bordiga Nollet
• Verlag: Taylor & Francis Ltd.
• Inhalt: Buch
• Produktform: Taschenbuch
• Erscheinungsdatum: 29.09.2025
• Thema: Sozialwissenschaften, Recht,Wirtschaft > Wirtschaft > Einzelne Wirtschaftszweige, Branchen; Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Genetik, Gentechnik
• EAN: 9781032215129
• ISBN: 978-1-0-3221512-9
• Anzahl Seiten: 344
• Serie: Food Analysis & Properties
• Themen: Food & beverage technology, Manufacturing industries, Metabolomics, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General, Food Manufacturing & Related Industries, sensory analysis, Statistical Modeling, olfactory research, trace compound detection, high-throughput flavor data interpretation, food matrix analysis