Handbuch der Obst- und Gemüsearomen von Feng Chen (Englisch) Hardcover Buch
- new bookISBN: 9780470227213
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Handbook of Fruit and Vegeta… More...
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Handbook of Fruit and Vegetable Flavors is divided into two sections. The Nile on eBay FREE SHIPPING UK WIDE Handbook of Fruit and Vegetable Flavors by Feng Chen, Gopinadhan Paliyath, Fernando L.P. Pessoa, Jiwan S. Sidhu, Y.H. Hui, Leo M.L. Nollet, Raquel P.F. Guiné, Olga Martín-Belloso, M. Isabel Mínguez-Mosquera, Jean-Luc Le Quéré Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. FORMATHardcover LANGUAGEEnglish CONDITIONBrand New Publisher Description 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: Part I: Biology, Chemistry, and PhysiochemistryPart II: BiotechnologyPart III: Analytic Methodology and Chemical CharacterizationsPart IV: Flavors for Fruit CommoditiesPart V: Flavors of Selected Dried Fruits 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. Back Cover 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: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits 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. Flap 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: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits 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. Author Biography 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. Table of Contents Preface xi Contributors xiii List of Abbreviations xix Section A: Fruit Flavors 1 Part I Fruit Flavors: Biology, Chemistry, and Physiochemistry 1 1. Fruits and Fruit Flavor: Classification and Biological Characterization 3Yueming Jiang and Jun Song 2. Physiology and Biochemistry of Fruit Flavors 25Sonia Osorio, Cristina Muñoz, and Victoriano Valpuesta 3. Sensory Evaluation of Fruit and Vegetable Flavors 45Sara Bayarri and Elvira Costell 4. Fermentation and Fruit Flavor Production 59Gabriela Alves Macedo, Juliana Alves Macedo, and Luciana Francisco Fleuri 5. Environmental Effects on Flavor Changes 73Clara Pelayo-Zaldívar Part II Fruit Flavors: Biotechnology 93 6. Cell Culture for Flavor Production 95Adriane B.P. Medeiros, Suzan C. Rossi, and Carlos R. Soccol 7. Genetic Engineering of Fruit Flavors 101Asaph Aharoni and Efraim Lewinsohn 8. Bioconversion of Flavors 115P.F.F. Amaral, M.H.M. Rocha-Leão, and M.A.Z. Coelho 9. Plant Metabolic Pathways and Flavor Biosynthesis 129Carlos Sanz and Ana G. Pérez Part III Fruit Flavors: Analytic Methodology and Chemical Characterizations 157 10. History and Principles of Flavor Analysis 159F. Gutiérrez-Rosales 11. Advanced Analytic Methodology 177Jean-Luc Le Quéré 12. Extraction and Distillation 195Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, and Silvio A.B. Vieira De Melo 13. Flavor Extraction: Headspace, SDE, or SFE 211Gerson L.V. Coelho, Marisa F. Mendes, and Fernando L.P. Pessoa Part IV Flavors For Fruit Commodities 229 14. Annona Fruits 231Jorge A. Pino 15. Apple (Malus × domestica Borkh.) 247Maria Luisa López Fructuoso and Gemma Echeverría Cortada 16. Citrus Fruits and Oranges 265L.M.C. Cabral, A. Bravo, M. Freire JR., H.R. Bizzo, and V.M. Matta 17. Flavor in Grapes: Its Characterization and Commercial Applications 279N.R. Bhat, B.B. Desai, and M.K. Suleiman 18. The Aroma of Wine 303Juan Cacho and Vicente Ferreira 19. Mango Flavor 319O.P. Chauhan, P.S. Raju, and A.S. Bawa 20. Passion Fruit 345Narendra Narain, Nisha Nigam, and Mércia de Sousa Galvão 21. Pineapple (Ananas comosus [L.] Merril) Flavor 391Marta Montero-Calderón, M. Alejandra Rojas-Graü, and Olga Martín-Belloso 22. The Flavor of Plums 415E. Gómez-Plaza and C. Ledbetter 23. Strawberry Flavor 431Ana G. Pérez and Carlos Sanz 24. Temperate Fruit Juice Flavors 451Terri D. Boylston 25. Fruits from Central and South America 463Jiwan S. Sidhu and Yearul Kabir Part V Flavors of Selected Dried Fruits 485 26. Overview of Flavors and Fruit Dehydration 487Regina Nabais 27. Flavors of Dried Apples 515Elena Venir 28. Flavors of Dried Apricots 531Mustafa Z. Özel and Fahrettin Gögüs¸ 29. Flavors of Dried Bananas 543Juan Wang, Bing Du, and Gong Ming Yang 30. Volatile Aroma/Flavor Components of Raisins (Dried Grapes) 549Ron G. Buttery 31. Flavors of Dried Pears 557Draenka Komes and Karin Kovacevic´ Ganic´ Section B: Vegetable Flavors 573 Part VI Vegetable Flavors: Biology, Chemistry, Physiochemistry, and Biotechnology 573 32. Chemistry and Biochemistry of Some Vegetable Flavors 575Qayyum Husain 33. Traditional and New Analytical Methodology 627Emira Mehinagic and Jean-Luc Le Quéré 34. Vegetable Flavors from Cell Culture 663María Asunción Longo and María Angeles Sanromán 35. Flavor from Transgenic Vegetables 681Moustapha Oke and Gopinadhan Paliyath 36. Genetic Engineering of Fruit Flavors 693Jingyu Lin, Ningning Wang, Vincent P. Pantalone, and Feng Chen 37. Metabolic Factory for Flavors in Fruits and Vegetables 705Yoko Iijima Part VII Vegetable Commodities 729 38. Avocado (Persea Americana Mill.) Oil 731Suely P. Freitas, Neusa P. Arruda, Clarice N. Gobbi, and Cláudia M. De Resende 39. Cabbage Flavor 741Theodore J.K. Radovich 40. Carrot Flavor 751Ahmad Sulaeman a, [PU: Wiley]<
