Food Flavors: Formation, Analysis and Packaging Influences (Developments in Food Science)

ISBN 10: 0444825908 / ISBN 13: 9780444825902

Verlag: Elsevier Science, 1998

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Inhaltsangabe:

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.
The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.
The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.
The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.

Über die Autorin bzw. den Autor: Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.

Bibliografische Details

Titel: Food Flavors: Formation, Analysis and ...
Verlag: Elsevier Science
Erscheinungsdatum: 1998
Einband: hardcover
Zustand: Good
Zustand des Schutzumschlags: Schutzumschlag
Art des Buches: book