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Handbook of Fruit and Vegetable Flavors
By Y. H. Hui (Editor), Feng Chen (Editor), Leo M. L. Nollet (Editor), Raquel P. F. Guiné (Editor), Olga Martín-Belloso (Editor), M. Isabel Mínguez-Mosquera (Editor), Gopinadhan Paliyath (Editor), Fernando L. P. Pessoa (Editor), Jean-Luc Le Quéré (Editor), Jiwan S. Sidhu (Editor), Nirmal K. Sinha (Editor), Peggy Stanfield (Editor)
eBook
$319.00
By Y. H. Hui (Editor), Feng Chen (Editor), Leo M. L. Nollet (Editor), Raquel P. F. Guiné (Editor), Olga Martín-Belloso (Editor), M. Isabel Mínguez-Mosquera (Editor), Gopinadhan Paliyath (Editor), Fernando L. P. Pessoa (Editor), Jean-Luc Le Quéré (Editor), Jiwan S. Sidhu (Editor), Nirmal K. Sinha (Editor), Peggy Stanfield (Editor)
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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 requi...
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