Interactions of food matrix with small ligands influencing flavour and textureFunded under: IC-COST
Flavour is considered as one of the most important quality attributes determining the acceptability of food to the consumer - In particular, consumers demand for healthier foods that contain less fat, sugar and salt. This has generated a keen interest in basic knowledge regarding the influence of food matrix on flavour release and perception in the industry concerned. This publication contains the presentations given at the meeting organized by COST Action 96 in Zurich from 13 to 15 May 1998.
Bibliographic Reference: EUR 19228 EN (1999), 166pp.
Availability: COST PUBLICATIONS ARE TO BE ORDERED THROUGH OOPEC SALES POINTS at http://eur-op.eu/general/fr/index.htm
ISBN: ISBN 92-828-7902-X
Record Number: 200011806 / Last updated on: 2000-02-12
Original language: en
Available languages: en