Handbook of Fruit and Vegetable Flavors

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Fruit and Vegetable Flavors by Nirmal Sinha, Jean-Luc Le Quéré, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield, Wiley
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Author: Nirmal Sinha, Jean-Luc Le Quéré, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield ISBN: 9781118031858
Publisher: Wiley Publication: December 1, 2010
Imprint: Wiley Language: English
Author: Nirmal Sinha, Jean-Luc Le Quéré, Raquel P. F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Gopinadhan Paliyath, Fernando L. P. Pessoa, Jiwan S. Sidhu, Peggy Stanfield
ISBN: 9781118031858
Publisher: Wiley
Publication: December 1, 2010
Imprint: Wiley
Language: English

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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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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