Food Flavorings

by Philip R. Ashurst

This book provides a comprehensive review of the principal raw materials and the formulation, manufacture and application of flavourings in the food industry. Following an introductory chapter, the section on raw materials provides information on sources, methods of manufacture, extraction, purification and analysis. Typical formulation of flavourings, the manufacture of flavourings and their applications in individual sectors of the industry are then discussed. This is a standard reference work for use by flavourists, food technologists and food chemists.

332 pages, Hardcover

First published January 1, 1990