COST 96 - Interactions of food matrix with small ligands influencing flavour and textureFunded under: IC-COST
This publication includes the contributions made at the metting held in Oslo (20 and 21 May 1999) organized by COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture'. Flavour is considered one of the most important attributes determining the acceptability of food to the consumer. The aim of the project is to increase the understanding of flavour release and perception in relation with texture characteristics and perception. The scientific content of the meeting was focused on results developed by the members of the COST action involving new methodologies and the connections between the different working groups of the action, that is modelling of experimental data and influence of the4 structure of different food matrix on flavour release.
Bibliographic Reference: EUR 19238 EN (2000), 129pp.
Availability: COST PUBLICATIONS ARE TO BE ORDERED THROUGH OOPEC SALES POINTS at http://eur-op.eu/general/fr/index.htm
ISBN: ISBN 92-828-8671-9
Record Number: 200011912 / Last updated on: 2000-04-22
Original language: en
Available languages: en