02637nam 2200625Ia 450 991013920480332120170815152615.01-118-03185-71-282-68616-X97866126861601-61344-901-10-470-62283-00-470-62282-2(CKB)2560000000011774(EBL)540075(OCoLC)642662014(SSID)ssj0000437449(PQKBManifestationID)11308208(PQKBTitleCode)TC0000437449(PQKBWorkID)10448235(PQKB)10433901(MiAaPQ)EBC540075(EXLCZ)99256000000001177420100423d2010 uy 0engur|n|---|||||txtccrHandbook of fruit and vegetable flavors[electronic resource] /edited by Y.H. HuiHoboken, N.J. Wiley20101 online resource (1117 p.)Description based upon print version of record.0-470-22721-4 HANDBOOK OF FRUIT AND VEGETABLE FLAVORS; CONTENTS; PREFACE; CONTRIBUTORS; LIST OF ABBREVIATIONS; SECTION A: FRUIT FLAVORS; SECTION B: VEGETABLE FLAVORS; INDEXActing 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 differeFruitFlavor and odorHandbooks, manuals, etcVegetablesFlavor and odorHandbooks, manuals, etcOils and fatsFlavor and odorHandbooks, manuals, etcFoodSensory evaluationHandbooks, manuals, etcElectronic books.FruitFlavor and odorVegetablesFlavor and odorOils and fatsFlavor and odorFoodSensory evaluation664.8664/.5Hui Y. H(Yiu H.)858835MiAaPQMiAaPQMiAaPQBOOK9910139204803321Handbook of fruit and vegetable flavors1972279UNINA