Hui / Chen / Sidhu Handbook of Fruit and Vegetable Flavors

1. Auflage 2010
ISBN: 978-1-118-03185-8
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 1120 Seiten, E-Book

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.

Autoren/Hrsg.

Hui, Y. H.

Chen, Feng

Sidhu, Jiwan S.

Nollet, Leo M. L.

Sinha, Nirmal K.

Guiné, Raquel P. F.

Stanfield, Peggy

Martín-Belloso, Olga

Mínguez-Mosquera, M. Isabel

Paliyath, Gopinadhan

Pessoa, Fernando L. P.

Le Quéré, Jean-Luc

Sinha, Nirmal

Über Autor(innen)

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.