Flavour Formation of Foods
This book reviews the different aspects of natural or processed food flavor.
Where the book includes fourteen chapters in which a review of the composition of flavor compounds and their evolution within different foods, the forms of flavors and their methods of measurement and techniques used to identify the components of aromas.
And learn about the smell system and its components and functions.
The book also included flavor enhancers and their sources.
The last sections included identifying the composition of flavor in fruits, vegetables and fermented foods.
The book concluded with the use of genetic engineering in the development of flavoring compounds.
Abdel Moneim has been awarded his PhD in 2001 (Food Science and Technology) and pursued a postdoctoral fellowship at the University of Kobe, Japan.
He is an expert in Food Science and Technology, his main concern is food microbiology.
He has authored a large number of articles in reputed journals and books.