Handbook of Fruit and Vegetable FlavorsY. H. Hui, Feng Chen, Leo M. L. Nollet, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jean-Luc Le Quéré, Jiwan S. Sidhu, Nirmal K. Sinha, Peggy Stanfield HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts:
The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications. |
Contents
25 | |
45 | |
Fermentation and Fruit Flavor Production | 59 |
Environmental Effects on Flavor Changes | 73 |
BIOTECHNOLOGY | 93 |
Genetic Engineering of Fruit Flavors | 101 |
Bioconversion of Flavors | 115 |
Plant Metabolic Pathways and Flavor Biosynthesis | 129 |
Flavors of Dried Apricots | 531 |
Volatile AromaFlavor Components of Raisins Dried Grapes Ron G Buttery | 549 |
VEGETABLE FLAVORS | 573 |
Traditional and New Analytical Methodology | 627 |
Vegetable Flavors from Cell Culture | 663 |
Flavor from Transgenic Vegetables | 681 |
Metabolic Factory for Flavors in Fruits and Vegetables | 705 |
VEGETABLE COMMODITIES | 729 |
ANALYTIC METHODOLOGY | 157 |
Advanced Analytic Methodology | 177 |
Extraction and Distillation | 195 |
Headspace SDE or SFE | 211 |
FLAVORS FOR FRUIT COMMODITIES | 229 |
Apple Malus domestica Borkh Maria Luisa López Fructuoso and Gemma Echeverría Cortada | 247 |
Citrus Fruits and Oranges | 265 |
Its Characterization and Commercial Applications | 279 |
The Aroma of Wine 303 18 The Aroma of Wine | 303 |
Mango Flavor | 319 |
Passion Fruit | 345 |
Pineapple Ananas comosus L Merril Flavor | 391 |
The Flavor of Plums | 415 |
Strawberry Flavor | 431 |
Temperate Fruit Juice Flavors | 451 |
FLAVORS OF SELECTED DRIED FRUITS | 485 |
Flavors of Dried Apples | 515 |
Carrot Flavor | 751 |
Chili Flavor | 775 |
Corn Flavor | 803 |
Olive and Olive Oil | 821 |
Characterization and Commercial Applications | 849 |
A Food Spice and Remedy in the Middle | 873 |
Mushrooms in the Middle Eastern Diet | 889 |
Flavoring Compounds in Red Pepper Fruits Capsicum genus | 909 |
Potato Flavor | 935 |
Mexican Pickled Jalapeño Pepper | 949 |
Dried Western Vegetable Products | 963 |
A Current Review | 985 |
Spices Seasonings and Essential Oils | 1023 |
Flavors of Palm Oil | 1051 |
Sesame Oil | 1071 |
Other editions - View all
Handbook of Fruit and Vegetable Flavors Y. H. Hui,Feng Chen,Leo M. L. Nollet No preview available - 2010 |
Handbook of Fruit and Vegetable Flavors Y. H. Hui,Feng Chen,Leo M. L. Nollet No preview available - 2010 |