Food Flavor and Safety: Molecular Analysis and Design (ACS Symposium Series, No. 528)

Covers the most recent advances in molecular biochemistry as related to the improvement of food quality. Addresses broad range of topics, including flavor, nutrition, and safety. Specific issues include flavor perception and compounds affecting flavor; quality analysis and research applications towards the production of quality foods; and food microbiology and safety issues. Bridges the gap between food science and food technology as well as other associated scientific disciplines