Handbook of fruit and vegetable flavors [[electronic resource] /] / edited by Y.H. Hui

• Record Nr.: UNINA9910139204803321
• Pubbl/distr/stampa: Hoboken, N.J., : Wiley, 2010
• ISBN: 1-118-03185-7; 1-282-68616-X; 9786612686160; 1-61344-901-1; 0-470-62283-0; 0-470-62282-2
• Descrizione fisica: 1 online resource (1117 p.)
• Altri autori (Persone): HuiY. H (Yiu H.)
• Disciplina: 664.8; 664/.5
• Soggetti: Fruit - Flavor and odor; Vegetables - Flavor and odor; Oils and fats - Flavor and odor; Food - Sensory evaluation; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di contenuto: HANDBOOK OF FRUIT AND VEGETABLE FLAVORS; CONTENTS; PREFACE; CONTRIBUTORS; LIST OF ABBREVIATIONS; SECTION A: FRUIT FLAVORS; SECTION B: VEGETABLE FLAVORS; INDEX
• Sommario/riassunto: Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten differe