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    Chapter12 RoastingChemistry

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    Tiến Thành Nguyễn
    This document provides information about a chapter from a book published in 2017 titled "The Chemistry of Roasting—Decoding Flavor Formation". The chapter has been cited 73 times and read 1,224 times. It was authored by 4 people, including Luigi Poisson from Nestlé S.A. and Imre Blank from IBK Food & Beverage Consultancy Sàrl. Some of the authors are also working on related projects involving food-borne contaminants and coffee roasting technology.

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    Chapter12 RoastingChemistry

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    Tiến Thành Nguyễn
    8 views38 pages
    This document provides information about a chapter from a book published in 2017 titled "The Chemistry of Roasting—Decoding Flavor Formation". The chapter has been cited 73 times and read 1,224 times. It was authored by 4 people, including Luigi Poisson from Nestlé S.A. and Imre Blank from IBK Food & Beverage Consultancy Sàrl. Some of the authors are also working on related projects involving food-borne contaminants and coffee roasting technology.

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    Chapter12-RoastingChemistry

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    This document provides information about a chapter from a book published in 2017 titled "The Chemistry of Roasting—Decoding Flavor Formation". The chapter has been cited 73 times and read 1,224 times. It was authored by 4 people, including Luigi Poisson from Nestlé S.A. and Imre Blank from IBK Food & Beverage Consultancy Sàrl. Some of the authors are also working on related projects involving food-borne contaminants and coffee roasting technology.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    8 views38 pages

    Chapter12 RoastingChemistry

    Uploaded by

    Tiến Thành Nguyễn
    This document provides information about a chapter from a book published in 2017 titled "The Chemistry of Roasting—Decoding Flavor Formation". The chapter has been cited 73 times and read 1,224 times. It was authored by 4 people, including Luigi Poisson from Nestlé S.A. and Imre Blank from IBK Food & Beverage Consultancy Sàrl. Some of the authors are also working on related projects involving food-borne contaminants and coffee roasting technology.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 38

    See discussions, stats, and author profiles for this publication at: https://www.researchgate.

    net/publication/312185632

    The Chemistry of Roasting—Decoding Flavor Formation

    Chapter · December 2017


    DOI: 10.1016/B978-0-12-803520-7.00012-8

    CITATIONS READS
    73 1,224

    4 authors:

    Luigi Poisson Imre Blank


    Nestlé S.A. IBK Food & Beverage Consultancy Sàrl
    32 PUBLICATIONS   736 CITATIONS    168 PUBLICATIONS   8,476 CITATIONS   

    SEE PROFILE SEE PROFILE

    Andreas Dunkel Thomas Hofmann


    Leibniz Institute for food systems biology Technische Universität München
    109 PUBLICATIONS   3,220 CITATIONS    618 PUBLICATIONS   22,449 CITATIONS   

    SEE PROFILE SEE PROFILE

    Some of the authors of this publication are also working on these related projects:

    Food-borne contaminants View project

    Coffee Roasting Technology View project

    All content following this page was uploaded by Imre Blank on 10 April 2022.

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