Handbook of Fruit and Vegetable Flavors

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Y. H. Hui, Feng Chen, Leo M. L. Nollet
John Wiley and Sons, Dec 1, 2010 - Technology & Engineering - 1120 pages
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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 different countries, this handy reference provides a comprehensive view of this evolving science.
 

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Contents

Cover
50
LIST OF ABBRE VIA TIONS
Physiology and Biochemistry of Fruit
Sensory Evaluation of Fruit
Fermentation and Fruit Flavor
Environmental Effects on Flavor
Cell Culture for Flavor Production
Genetic Engineering of Fruit Flavors
Plant Metabolic Pathways and Flavor
HistoLy and Principles of Flavor
Advanced Analytic Methodology
Extraction and Distillation
Headspace SDE
APPLICATION OF EXTRACTION METHODS
FLAV R F RFR
SUMMARY

Bioconversion of Flavors

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About the author (2010)

Y. H. HUI, PhD, is the Senior Scientist at Science Technology System and has been the author and editor of many books in the field of food science and technology.

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