Food Chemistry in small bites

Food Chemistry in Small Bites
by Hervé This vo Kientza1,2

1 Université Paris Saclay, INRAE, AgroParisTech, UMR SayFood 0782, 91120 Palaiseau, France
2 Group of Molecular Gastronomy, INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy, 22 place de l’agronomie, 91120, Palaiseau, France.
*Correspondence: herve.this@inrae.fr

Abstract
Review of the book Food Chemistry in Small Bites, by Patricia O’Hara. University of California Press, Oakland, California.  260 p.
ISBN: 9780520397637

Keywords
book, review, food chemistry

Edited by:
Alan Kelly
Reviewers:
1. Anonymous
2. Anonymous

Received:
10 May 2025
Accepted :
27 June 2024
Published:
30 June 2024.

Section:
This article was published in the “Book reviews” section of the International Journal of Molecular and Physical Gastronomy

Citation:
This vo Kientza H. 2024. Flavour chemistry in small bites, International Journal of Molecular and Physical Gastronomy, 10(1), 8, 1-4. doi: 10.17180/ijmpg-2024-art08