Flavor technology report: reaction flavors.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on April 1, 1997. The length of the article is 506 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Reaction process is a result of mixing various precursor ingredients gathered to achieve a certain taste and afterwards subjected to heat. The product not only enhances the flavor, imparts taste and aroma, but also improves functionality and convenience. The reaction flavors, can protect food from taste degradation that could occur when it is processed, frozen, cooked or even microwaved. It prolongs shelf life without the need for refrigeration.

Citation Details
Title: Flavor technology report: reaction flavors.
Author: G. Jeffrey Hoch
Publication:Food Processing (Magazine/Journal)
Date: April 1, 1997
Publisher: Putman Media, Inc.
Volume: v58 Issue: n4 Page: p57(8)

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