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Handbook of Fruit and Vegetable Flavors - First edition

2010, ISBN: 9780470227213

Hardcover

Wiley, Gebundene Ausgabe, Auflage: 1. 1120 Seiten, Publiziert: 2010-07-20T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780470227213, 2.31 kg, Industrie, Branchen & Berufe, Business & … More...

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Handbook of Fruit and Vegetable Flavors - First edition

2010, ISBN: 9780470227213

Hardcover

Editor: Hui, Y. H. Editor: Chen, Feng, Editor: Nollet, Leo M. L. Co-editor: Guiné, Raquel P. F. Co-editor: Martín-Belloso, Olga, Co-editor: Mínguez-Mosquera, M. Isabel, Co-editor: Paliyat… More...

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Handbook of Fruit and Vegetable Flavors - Hui, Yiu H.|Chen, Feng|Nollet, Leo M. L.
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Hui, Yiu H.|Chen, Feng|Nollet, Leo M. L.:
Handbook of Fruit and Vegetable Flavors - hardcover

2010

ISBN: 0470227214

[EAN: 9780470227213], Neubuch, [PU: John Wiley & Sons], TECHNOLOGY & INDUSTRIAL ARTS ENGINEERING FOOD SCIENCE BIOCHEMIE U. CHEMISCHE BIOLOGIE BIOCHEMISTRY (CHEMICAL BIOLOGY) BIOWISSENSCHA… More...

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Handbook of Fruit and Vegetable Flavors - Hui, Yiu H. Chen, Feng Nollet, Leo M. L.
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Hui, Yiu H. Chen, Feng Nollet, Leo M. L.:
Handbook of Fruit and Vegetable Flavors - First edition

2010, ISBN: 9780470227213

Hardcover

[ED: Gebunden], [PU: John Wiley & Sons], 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… More...

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Handbook of fruit and vegetable flavors. - hardcover

2010, ISBN: 0470227214

[EAN: 9780470227213], [SC: 10.41], [PU: Hoboken, Wiley], 1095 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. Guter Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and lib… More...

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Handbook of Fruit and Vegetable Flavors
Author:
Title:
ISBN:

9780470227213


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.

Details of the book - Handbook of Fruit and Vegetable Flavors


EAN (ISBN-13): 9780470227213
ISBN (ISBN-10): 0470227214
Hardcover
Publishing year: 2010
Publisher: Hui, Y. H. Chen, Feng, Nollet, L. M. Guiné, Raquel P. F. Martín-Belloso, Olga, Mínguez-Mosquera, M. Isabel, Paliyath, Gopinadhan, Pessoa, Fernando L. P. Le Quéré, Jean-Luc, Sidhu, Jiwan S. Sinha, Nirmal K. Stanfield, Peggy, Wiley
1095 Pages
Weight: 1,837 kg
Language: eng/Englisch

Book in our database since 2010-05-03T12:39:16-04:00 (New York)
Detail page last modified on 2024-01-04T08:23:27-05:00 (New York)
ISBN/EAN: 9780470227213

ISBN - alternate spelling:
0-470-22721-4, 978-0-470-22721-3
Alternate spelling and related search-keywords:
Book author: feng chen, sidhu, pessoa fernando, guin, olga, nollet, luc chen, handbook food additives
Book title: handbook fruit and vegetable flavors, the fruit and vegetable, flavo, book

Information from Publisher

Author: Y. H. Hui; Feng Chen; L. M. Nollet; Raquel P. F. Guiné; Olga Martín-Belloso; M. Isabel Mínguez-Mosquera; Gopinadhan Paliyath; Fernando L. P. Pessoa; Jean-Luc Le Quéré; Jiwan S. Sidhu; Nirmal Sinha; Peggy Stanfield
Title: Handbook of Fruit and Vegetable Flavors
Publisher: John Wiley & Sons
1096 Pages
Publishing year: 2010-07-20
Weight: 1,853 kg
Language: English
365,00 € (DE)
No longer receiving updates
188mm x 255mm x 46mm

BB; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Biochemie u. Chemische Biologie; Biochemistry (Chemical Biology); Biowissenschaften; Botanik; Chemie; Chemistry; Food Science & Technology; Lebensmittelchemie; Lebensmittelforschung u. -technologie; Lebensmitteltechnik; Life Sciences; Pflanzliches Lebensmittel; Plant Science; Biochemie u. Chemische Biologie; Allg. Lebensmittelforschung u. -technologie; Botanik

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.

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